1 cup soy sauce
1/3 cup sherry
2 T. brown sugar
1 T. ketchup
1 T. molasses
1 T. minced onion
1 tsp. liquid smoke
1 tsp. grated fresh gingerroot
2 cloves garlic, minced
3 lbs. boneless bear, cut into chunks
Green bell pepper chunks
Small puffballs or button mushrooms
Hot cooked rice
Combine all marinade ingredients in nonaluminum bowl. Add bear, stirring to coat. Cover and refrigerate overnight.
When ready to cook, preheat grill or broiler. Thread meat, vegetables and pineapple chunks alternately on skewers and grill until bear is well-done; for safety it should read 185°F on a meat thermometer. Heat remaining marinade to boiling, and serve with rice and bear-bobs.
Cold beer and cole slaw go well with this. Have something blueberry for dessert and honor the bear.
Andi Flanagan Seward, AK
From— Hunting Rewards: Members’ Game Recipes