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BARBECUED BEARPlace roast in small roaster. Season with salt, pepper and garlic. Roast at 350 degrees for 1 hour or until well done. Slice into thin slices. Mix 1 teaspoon salt with remaining ingredients in heavy skillet. Simmer for 15 minutes. Add meat; simmer for 1 hour or until meat is tender. Yield: 6 to 8 servings. |
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BEAR ROASTRub meat with plenty of salt (celery salt is preferable) and black pepper. Place in kettle with plenty of water and salt pork, garlic and black coffee. Boil until tender. Remove to roaster, add more salt and pepper and cover with plenty of sliced onions. Roast in 350 degree oven until brown. Use liquid boiled in for basting and making gravy. For those who do not desired the "wild taste" in bear meat, boil for about 10 minutes in soda water - 1 tablespoon soda to 2 quarts of water - drain and the meat is ready for cooking or preserving. |
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BEAR STEAKSaute onions in water and butter. Season with salt and pepper. Add remaining ingredients and simmer a few minutes. Broil steak to desired doneness. Put on platter and pour sauce over steak. Add buttered sauteed mushrooms. |
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BEAR STEAKSPlace the steaks in a solution of equal parts of vinegar and a good quality of claret wine. Add plenty of sliced onions, 1/2 dozen whole cloves or 1/4 teaspoon ground mace. Bring to a boil and set aside overnight. Lift steaks from solution and broil over a quick fire or very hot griddle. |
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BRAISED BEARMarinate bear steak overnight. Dry and sear on both sides in hot cooking oil or bacon grease. |
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ROAST BEARMarinate in brown sugar and vinegar for several hours. Split in half. Wrap 1/2 in foil with barbecue sauce and onions, the other half with salt and pepper and onions. Roast for 3 hours over a hardwood fire, not charcoal, easing in a little more hardwood when you need it. The fire should be hot enough that the foil turns brown as it roasts and you can hear the juices bubbling inside |
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