The challenge of hunting black bears is often misunderstood—and the consumption of bear meat is often shunned. When approached with the correct mindset, both hunting and eating bears can be extremely rewarding.
Pulled Bear Barbecue
4 lbs. bottom round bear roast
Rub:
1 T. Kosher salt
1 tsp. cracked black pepper
1 T. chili powder
1 T. paprika
1 tsp. cayenne pepper
2 tsp. cumin
Sauce:
½ c. cider vinegar
½ c. white vinegar
½ c. Louisiana hot sauce
2 tsp. red pepper flakes
2 T. sugar
Method:
Combine all ingredients for sauce and bring to boil, set aside. Prepare rub by combining all dry ingredients: rub meat, wrap and place in refrigerator for 48 hours. Brown meat on direct heat, place in foil pan or double wrap in aluminum foil. Cook on indirect heat for approximately 2 hours. Remove, let cool, pull meat, shred and place in sauce, reheat and serve on toasted bun with coleslaw and fries.
Sweet Italian Bear Sausage
4 lbs. Bear meat
1 lb. Fresh pork butt
2 T. kosher salt
2 T. sugar
1 tsp. fresh cracked black peppercorns
½ c. red wine
2 tsp. fennel seed
Method:
Remove all fat and as much sinew as possible, cube meat into 1” cubes. Mix spices and toss with meat. Add wine and toss again. Grind meat through large die twice. Mix well. Make into patties or stuff into casings for links. You may also store as bulk and use for lasagna or meat sauce.