If you love a good Autumn bear hunt, then you probably have a nice little cache of bear meat denned up in your freezer waiting for you to eat it. If so, here’s one good way to use it up with friends and family.
Of course, if you don’t have any aged bear meat in your freezer, this will make you look forward to bagging your next bear on an exciting Spring hunt!
Before we dive into the recipe, there are a couple of things to note about bear meat. While bears and pigs aren’t related, their meat is similar in that they’re both high in fat content and contain trichinosis. So when it comes to cooking bear meat, think of it like cooking pork.
Smoked Bear Roast Recipe
Younger bears offer better tasting meat than older bears. For older bears, it’s often recommended that you marinate the meat for at least 12 hours, with either milk or soy sauce to help remove the gaminess. This is especially true when cooking for friends or family members who may not enjoy the “strong” taste of bear as much as you do.
In this method, we’ll marinate the roast for 4 hours, using a mixture of basil-garlic-vinegar and water. This will help disguise the wild taste of the meat and add some complex flavourings everyone will enjoy.
Let’s dive in!
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Bradley Smoker is a global food smoking company and maker of award winning food smoking products, Bisquettes and recipes. This recipe is brought to you by Shane Holz.
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Ingredients
- 5 lbs Bear Roast, trimmed
- Basil, Garlic, Vinegar & Water Marinade
- 2 lb Potatoes, peeled/sliced
- 1 lb Baby Carrots
- 2 Onions, quartered
- 10 Cloves Elephant Garlic
- 2 Ribs Celery, thinly sliced
- 1 Sprg Fresh Rosemary
- 1 Sprg Fresh Thyme
- 2 Tbsp Black Pepper
- 2 Tbsp Black Mustard Seed, crushed
- 4 Tbsp Worcestershire
- 3 Tbsp Nuoc Mam
- 2 Dried Tabasco Peppers, crushed
Directions
Smoking Method
- Preheat your Bradley Smoker to 225°F, using Mesquite Flavor Bisquettes as your smoking agent.
- Put marinated roast in smoker and cook for 4 hours. Make sure you catch the drippings with a drip pan to save for later.
- Remove roast from smoker and put in a large dutch oven. Add all remaining ingredients including pan drippings and cook for 1 hour in your range oven set to 325°F. When vegetables are soft and the meat has reached an internal temperature of at least 170°F at it’s thickest point, then your roast is done.
- Add flour to the dutch oven to make a thick gravy (optional).
- Serve immediately and enjoy!
