"Follow that by heating up a frying pan and placing olive oil just enough to coat the pan and some of the sliced onion into the pan.". Salt and Pepper to taste. Brownells customers looking to build their own bolt-action rifles now have another option with Christensen Arms barreled actions, available exclusively at Brownells. Pinto beans, black beans, apple cider vinegar, green bell peppers, milk stout, Roast, red wine, balsamic vinegar, tomato paste, olive oil, Whole wheat, bacon, buttermilk, butter, garlic, Red potatoes, beef broth, turnips, carrots, bear, Hot sauce, lime, monterey jack, tomato, red onion, Red wine, potatoes, shoulder, bacon grease, beef broth, Wild Game Recipes | Colorado Foraging & Gardening, Ham, hawaiian sweet rolls, swiss cheese, pineapple, poppy seeds, Pork, red wine, beef broth, tomato paste, red pepper flakes, Cream cheese, red lentil penne, sour cream, plain greek yogurt, spinach, Coca cola, balsamic vinegar, soy sauce, brown sugar, dark brown sugar, Spicy v8 juice, beer, brown sugar, adobo sauce, worcestershire sauce, Potatoes, parsnip, beef broth, turnip, carrots, Soy sauce, curry powder, honey, lemon juice, chili powder, Elephant garlic, roast, potatoes, peppers, worcestershire sauce, Stew meat, potatoes, chicken broth, worcestershire sauce, carrots, Onion soup, mushroom soup, roast, red wine, potatoes, Ground beef, elk, liquid smoke, maple syrup, brown sugar, Best Ever Bear Chili | What To Do With Ground Bear Meat, Best Ever Bear Roast | Fall-Apart Tender Recipe, American Hunter | Recipe: Candied Black Bear Backstrap, The Smokey Bear Burger & Mid Summer Stream Cocktail, 21 Slow Cooker Pork Tenderloin And Potatoes Recipes, 21 Recipe For Shepherds Pie With Ground Beef. (Source: U.S. Center for Disease Control), Give a Gift Love em or hate em, they are a feature of deer seasons across many states. By 7. Shake off excess flour. Fry the egg in a separate pan. 1 teaspoon ground cumin. Then cut the venison squares halfway through the middle. Smoke the Backstrap. One trimmed Bear Back Strap 2 Cups Moore's 2 Cups Lemon Juice 2 Cups Water 3 cloves Garlic Let sit 24 hours 1 Lb Bacon 1 Box toothpicks Wrap bacon around loin, put on grill at Med Heat until bacon is very crispy. "Start by taking some bear steak cuts, then cube them into smaller pieces," she said. Preheat oven to 350 degrees. I now have lunch meat for my sandwiches for a few days if it last that long. 12 Related Question Answers About Best Black Bear Recipes. According to KCRA News, there were people inside the cafe when the bear entered. Putting it simply, bear meat is called bear meat. One thing that Vicki notes is she cooks more by feel and taste than specific numbers: "I dont use measurements when preparing this recipe," she said. best outdoors-international.com Rub the mixture on the meat, coating evenly. But any wild game would be a delicious substitute. "And the smaller the pieces of meat that you use in a recipe, the less gamey the bear will (tend) to taste.". In nature, animals are infected when they feed on other infected animals. 6. Bonus Tip: This recipe also works well with a Camp Chef Pellet Grill, where you can add some smoke flavor. Simmer steaks for 15 minutes, turning once. Sear the backstrap until a dark crust forms and the meat stops sticking to the pan, about 2 to 4 minutes, and then flip. Backstrap can be great. But that's not necessarily true for all hunters, especially those who enjoy heading north of the border with a bow and arrow in hand. Then set them aside.". Read on to learn more about cooking deer backstraps. Add seasonings such as garlic, thyme, balsamic vinegar, and roast it low and slow for a tender roast. Dip venison slices into the flour mixture, then into the egg mixture, then back into the flour mixture. (Photo courtesy of David Holder). "Kuma Niku" is Japanese for Bear meat. 1/2 cup olive oil 1/4 cup packed brown sugar 2 teaspoons ground cumin seed 2 teaspoons black pepper 1 tablespoon chili powder 3 medium cloves garlic, minced 2 pounds of thinly sliced bear steaks Fajita Ingredients: 2 bell peppers cut in 1/2 inch slices 1 onion cut in 1/2 inch slices Guacamole Sour cream Put the onions aside, heat the remaining oil/butter just to the point of smoking, then add backstraps slice 3/4-1" thick. Once you're ready to cook, the top three methods for cooking deer backstrap are: Searing. Place the backstrap in a plastic or silicone sealable bag and pour the marinade into the bag. For the record, backstrap refers to a length of loin on. Heat 1 tablespoon of sesame oil in a skillet over medium-high heat. Smoking, freezing, or curing game meat does not kill all Trichinella species. Hunt deer. People can get this disease by eating raw or undercooked meat from animals infected with the parasite. Ingredients 1 lb bear tenderloin or back strap, trimmed of all fat and silver skin 1 tbsp. Tenderloins are the two strips of very tender meat under . "Then you want to pound the slices (with a meat mallet or tenderizer of some sort) to make them a bit more tender," she adds. Cook backstrap 3-5 minutes per side or until internal temperature reaches 140. Remove roast from marinade and discard the marinade. Vicki adds she will then add more olive oil and sliced onion to the pan and cook up the next piece of backstrap, continuing the process until the supply of meat is ready to serve. "When the meat and the breading start turning light brown on the bottom, then turn it over," she added. Go into woods. Thanks to fancy restaurants and modern refrigeration, consuming raw meats and fish is more popular than ever. Place the bear steaks on the grill and sear each side for a couple minutes each side. Set the plastic bag in a bowl large enough to ensure the marinade covers all portions of the meat. For those hunters, springtime and even into early summer means its time to chase black bears, especially in the bruin-rich provinces of British Columbia, Alberta and Saskatchewan. Often these infected meats come from wild game, such as bear, or pork products. Season the roast with salt and pepper, and then add all of the diced veggies and herbs. touch of dried hot peppers of choice. When the oil is hot, add marinated bear meat. Backstrap 12 Results Type Ingredient Cut Technique Course Cuisine Vietnamese-Style 'Shaking' Elk Kevin Gillespie Feb 7, 2022 This recipe comes from MeatEater Cooksour new culinary series available on YouTube. Because you have to cook bear so that its well done, it doesnt make a great steak, like deer, elk and bison do. "Once the second side is browned, then remove it from the pan and place it on a plate with a paper towel on it.". Going spring bear hunting? Whisk eggs and remaining 1/2 cup milk together in a separate shallow bowl. Season with salt and pepper to taste. The eye-of-round is a long, cylindrical musclethats tucked inside the hindquarter of ungulates. Step 3 2022 Outdoor Sportsman Group. Combine garlic salt and pepper and sprinkle on bear roast. This recipe comes from MeatEater Cooksour new culinary series available on YouTube. The Wyoming antelope I used in this recipe was my first big game kill, and this is a perfect preperation to share such a special harvest with others. I'm planning on smoking it at 225 degrees, but I do have higher settings and one lower one at 185 degrees. Defiantly love the meat! ground cinnamon 3/4 ground clove 1/2 tsp. Karin also adds the potatoes can be seasoned to taste as they are cooking. season salt. Trending; Shop. He doesn' If in oven, 400 deg for one hour or until you get 160 deg in center L LethallyFit When you are ready to eat, get your grill hot and cook the steaks until done, about 4 - 5 minutes per side depending on the thickness of the steaks. Add to the slow cooker. Now, mix all ingredients in a sauce pan and simmer, stirring often to thicken. Mixing thoroughly. salt, garlic cloves, bear, onion, vegetable oil, pancetta, all-purpose flour and 4 more Cold Brew and Dark Chocolatey Dreams Cookies Peanut Butter and Co. peanut butter, baking powder, unsalted butter, eggs, unsweetened cocoa powder and 7 more Vicki Cianciarulo: Breaded Bear Backstraps. "Its delicious!". Set the bear roast in the marinade and seal the bag. Ripe fruit is juicy and sweet, while tomatoes are slightly acidic. See more ideas about bear recipes, recipes, game food. 1 - 8oz block of original cream cheese. Sometimes, successful hunting demands staying in the woods from dawn until dusk. Preheat your range oven to 325 degrees. Adjust heat as needed. Sign in to access your profile, save content and more. Yes, indeed, say all three, especially if it is cared for properly after harvest. Tips for Grilling Game. Place the roast in the slow cooker. Use a marinade with a lot of acid to tenderize bear meat properly. On average Dan is issued a bear hunting license every. When I was working in restaurants, every Monday after work for almost two years straight a crew of us would haul ass to our local sushi spot to catch late-night happy hour and finally eat dinner. Almost all bear meat is very likely to contain roundworms from the Trichinella family, which, when cooked improperly and consumed can lead to Trichinosis, a curable disease that can in very rare cases be fatal. Backstrap is best when it's been grilled, due to the combination of the lean, firm meat and the distinctive grilled flavor. Heat olive oil in skillet. Heat shortening in skillet and sear meat on both sides. sprinkle of steak seasoning of choice. Place steaks, oil and seasoning into a zip-lock bag, seal and marinate for a couple of hours, turning every once in a while. Easy, healthy recipes your family will love! Insert an onion slice in each score. "I'm going to cover the backstrap completely with the mixture," said Vicki. Slice backstrap against the grain and serve with the . Thinly sliced raw meat. Preheat the oven to 220 F. Put the bacon fat in the Dutch oven and heat until it melts. 2. If the meat doesn't hiss and sizzle when you add the meat, it's not hot enough. Discard the marinade. salt 1 1/2 tsp. Soaking bear meat in milk overnight can help mellow some of its gamey flavor. Read Next. In a small bowl, combine brown sugar, paprika, salt and pepper. 1. For more information on Ralph and Vicki Cianciarulo and their son R.J., visit the website for their two TV shows at www.archerschoicemedia.com. dry mustard 1 tbsp. reaches 140 (med-rare). 3. Directions. Now either roast your backstrap in the oven at 350 F or cook on the grill. "Then you want to mix all of the eggs in a bowl, add salt and pepper to taste. ", This is a protein-packed, healthy meal that will stick to your ribs for a few hours making the morning hike to your favorite hunting spot all that much better!". More recipes at http://thesportingchef.com Facebook: https://www.facebook.com/thesportin. Turn heat to medium grill for 5 to 6 minutes turning frequently until . "Then slice a yellow onion into thin strips," she said. Keep the lid closed as much as possible to keep the smoke inside. "A younger bear will be less gamey tasting than an older bear will," she said. celery, venison, plain flour, dry red wine, rosemary, unsalted butter and 6 more. Yes, you are reading this correctly, bear meat. vegetable oil Spice Mix 1 tsp. The latest edition of the Ammo Encyclopediais the most comprehensive book available for both current and obsolete cartridges and shotshells, featuring ammo history, development, recommendations and formulas. Add the backstrap and place in the refrigerator. mix the ingredients in burger fry on the forman. 2 tbsp balsamic vinegar. You need to be a member in order to leave a comment. Bear meat is similar in appearance to venison or beef but is not as red. Roast in the oven at 300 degrees Fahrenheit until the internal temperature reaches 175 degrees (approximately 2 hours). Trim off any excess silver "skin" on the backstrap. The IR-HUNTER thermal riflescope boasts a 640x480, 12-micron thermal image sensor that delivers exceptional image quality, intuitive turret controls for easy manipulation of menu options and a USB-C connector to allow the use of external battery packs for extended time afield. Save my name, email, and website in this browser for the next time I comment. The best protection is to make sure all meat parts are heated to at least 170 degrees Fahrenheit. Black Bear Ham. Mountain goat backstrap over an open fire. black pepper 1 1/2 tsp. Combine all the ingredients for the brine in a large bowl and place the trimmed and sliced bear roast into the mixture. I like bear, most of the time. If you try this recipe, please let us know what you think. It's easy! Dredge both sides of steaks with corn starch. Set the bear roast in the marinade and seal the bag. ground nutmeg OR use any combination of your favorite game spices Directions In small bowl, mix all spices until combined We hope you enjoy some smoked venison backstraps this season. This might just be the number one question that we ask ourselves almost daily over here. Described by some hunters as being similar in taste to either venison or perhaps even beef, bear meat is actually more like wild hog in its physical texture. Grill (while butchering rest of deer) on high heat for 5-7 minutes per side or until internal temp. Watch BearMagnet TV Chef Mathieu Beausoleil prepare and cook some amazing tasty dishes with 100% wild black bear meat harvested by BMTV Prostaff. How can one do that with either wild bear meat or wild pork? Low temperature smoking will not kill Trichinella, either." Then turn steaks and baste the other side, close lid and . Season steaks with garlic powder and black pepper. salt 1 tsp. If you have the time to leave it overnight, even better! Olive oil ; for frying. black pepper 1 1/2 tsp. Mixing thoroughly. It was only natural that I would develop a sushi-style recipe for venison. Stir in the ice and any other flavorings and cool the brine. Cover the steaks in 1 tsp salt, 1 tsp of pepper, 1 tsp of garlic salt, 1 tsp of paprika. Most of the time, when cared for, they make excellent eating. All Game & Fish subscribers now have digital access to their magazine content. I have done some looking around and found that when the internal meat hits 160 degrees for 5 minutes (to kill trichinosis if present) its done. "But I have to add 6 more eggs for David!") Olive oil Seasoning of your choice Shredded cheddar and Monterey Jack cheese Remove from the oven or grill and place onto a platter and tent with tinfoil to capture and maintain the moisture in the meat. Add grapeseed oil and sear venison on all sides until brown. Searing it in a dutch oven and finishing in the oven. Mix all glaze ingredients together in sauce pan; simmer and stir to thicken. . Place the room-temperature backstrap directly on the smoker grates. Stir often and cook until liquid has reduced back into meat and meat is well done, reaching an internal temp of at least 160 degrees. Brown sugar? I could definitely taste the hickory smoke along with the bacon juices that had penetrated the meat. Slow-braised Venison Casserole (Civet de Cerf) MichaelPopov14874. If it isn't there yet, be patient and let it cook more! CARBS 12.1 g Cooking Instructions HIDE IMAGES Step 1 Use Wright Brand Smoked Bacon (to taste) to wrap the entire Venison Backstrap (1) . Venison Recipes; The Best Ways to Cook Deer Back Straps By David Longnecker Updated October 25, 2019 Reviewed by Claudia Thompson, PhD, RD The backstrap off a deer makes a tender, healthy and delicious meal. 2 Garlic cloves ; Finely chopped. Cook onions in olive oil until translucent, about 3 mins. "While we're talking about bear meat in this story, I actually use this same recipe on any game animal that Ralph, myself or our son R.J. shoots," said Vicki. By following this advice from the U.S. Center for Disease Control's website: "Whole cuts and ground meat from wild game animals should be cooked to an internal temperature of 160F. Most of these recipes are quick and easy ones made especially for busy weeknights. For most hunters in North America, spring means turkey time. 2. As with any wild game meal, a good table experience featuring black bear meat will start with proper butchering in the field and even a bit of aging and tenderizing of the cuts before any actual cooking occurs. At that point, the steak chunks are ready to become the main portion of a stew recipe. Heres the backgroundand the pros and consof earn-a-buck tags. Grilling. Spray each backstrap with cooking oil . At that point, she will take a slice of bear backstrap out of the milk-egg mixture and dip it into the flour-breadcrumb bowl. The meat is pretty lean so I wrapped it with Bacon, can't go wrong there? cornstarch 1 tsp. 500 grams Good quality beef mince. Marinade 1 cup dry red wine 1/2 cup olive oil 1 onion chopped 5 cloves minced garlic 1 sliced carrot 1 tbsp dried or fresh tarragon First off, I always remove as much of the exterior fat and silver skin as possible from the bear's loin. Tear off a piece of aluminum foil large enough to totally wrap the backstrap. (Photo courtesy of Vicki Cianciarulo), Vicki Cianciarulo: Italian Bear Steak Chunks. Before cooking, halve your bacon and place the strips on top of the tenderloin using toothpicks pieces. vegetable oil Spice Mix 1 tsp. Throw in a pad or two of butter and watch it sizzle. Pre-make all of the burritos, wrap them in foil, refrigerate them overnight, then reheat them in the microwave (without the foil) the next morning. Take the bear roast slices out of the brine and pat dry. In fact, during any given spring, Ralph and Vicki Cianciarulo, the Illinois hunting couple that host The Choice and Archer's Choice television programs on Outdoor Channel, hunt black bear in British Columbia and Alberta. Once upon a time, you may have heard it being called a variety of venison (wild game meat), but nowadays, that term refers to the meat of deer, antelope, and elk. To get started, click the link below to visit mymagnow.com and learn how to access your digital magazine. Heat a heavy-bottom saut pan over high heat until smoking hot. "A great compliment to this meat is a peppercorn gravy and potatoes," she adds. 2 - 16oz bottles of italian salad dressing. Mix spices and rub mixture vigorously into both sides of meat. Cover the container and put it into the fridge for at least 6hours . Rub the mixture on the meat, coating evenly. It is the single biggest vector of trichinosis in North America. Do in need a brine? Remove bear meat from the marinade, shaking off excess marinade. My father-in-law's Arkansas relatives gave him some black bear backstrap, roast and sausage recently. Get the top Game & Fish stories delivered right to your inbox every week. Season the backstrap with salt and pepper. sprinkle of garlic powder. Whitetail hunting strategies for the next generation. Mixing thoroughly. Karin Holder: Italian Bear Sausage Breakfast Burrito: "Here is the list of ingredients that you'll need," says Karin. Add the backstrap and sear it on each side for a couple of minutes or until you see a good sear. What Is Bear Meat Called? Simply bring all the upper mentioned ingredients to boil to dissolve the salt. Let the meat marinate for at least 24 hours in the refrigerator. "You can either serve this with a (baked) potato or (over the top of cooked) rice," said Vicki. Black bear is one of the most overlooked red meats hunted in North America. 1 packet dried onion soup. salt 1 1/2 tsp. Grilled, Spiced Bear Tenderloin *Highly Recommended! Instructions. With a hungry crew always rolling through her Raised Hunting kitchen, Karin notes: "This is a great meal to make the day before a hunt or a day spent in the outdoors. Bear on the Barbie. Sign up for a new account in our community. This venison backstraps recipe is the first wild game recipe to be added to this group, and hopefully, we will add more. Here is a recipe that would make anyone want to go bear hunting just to fill the freezer. I did prep the backstrap in a sweet BBQ rub in a food saver bag last week, then had set it in the freezer for 5 days. You can, of course, use your oven to roast bear. I ended up cooking the meat to 165 degrees for at least 60 seconds just to be on the safe side. Continue doing this down the length of the venison backstrap. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Im a food and wine lover, and recipe creation enthusiast. While bear backstrap is one way the Cianciarulo family enjoys the black bear fruits of their spring hunting labor, Vicki admits they have another dish they love, especially when it becomes the main ingredient for a hearty stew. Then raise the smoker or pellet grill to 225 and smoke for another hour and 10 minutes or until the internal temp reads 110 degrees. What should I make for dinner tonight? Amazing! I treat it as I would a steak: butterfly it open, stuff with browned mushrooms, and sear on the With summer in full swing, now is the time to take full advantage of seasonal fruits and vegetables. Directions Combine and mix all marinade ingredients until blended. 4. Give it a bit longer. Filters 68 Results Grilled Ultimate Game Burger The Dan Patrick Show Venison Philly Cheesesteak Sliders Teriyaki Deer Jerky Standing Venison Rib Roast Smoked and Braised Duck Legs Smoked Wild Boar & Bison Summer Sausage Smoked Wild Turkey Breast The flavors are definitely different, but the soul of the food is the same. Or they can be served in another couple of ways. I took it out of the freezer to unthaw yesterday morning and now it is ready. In a separate bowl, Vicki places a mixture of flour, Italian breadcrumbs, salt, pepper and garlic powder. any other spices? Then add in the eggs to the cooked sausage and mix it all completely.". January 15, 2019 Rich Malloy. Chill the mixture in the refrigerator or freezer, or you can add ice cubes to chill the brine more rapidly. Instructions. Step 4: Once the roast reaches the right temperature, remove it from the pot and place it on a tray to shred it up. | My friend Dan is an avid hunter and thanks to him we had the opportunity to try something new and exciting: bear meat. Baste the top side of the bear steak, put the grill lid down and let cook a few minutes. "Bear meat is a dark and grainy meat, so if you are able to let it hang to age a few days, that can help to tenderize a cut of meat.". (Photo courtesy of David Holder). And when she or her husband, Ralph, are fortunate to take a bear, the result is some fine eating back home in Illinois. balsamic vinegar 4-6oz bourbon sweet onion, diced Glaze cup brown sugar 1 Tbsp cornstarch tsp dry mustard Backstrap . I dont like turning Ive been experimenting with raw red meat for a while now. Probably have way to many tooth picks, oh well. WILD GAME RECIPES Venison to boar. As long as you dont approach it, thinking it will be similar to venison, youll be fine. Place it on paper towels on a plate in order to absorb the majority of the excess moisture. Here's What You Need to Know, 7 Things to Ponder Before Buying a Fishing Kayak, Western Whiskerfish: Trophy Flatheads, Channels, Even Blues, Euro Nymphing 101: Trout Tactics from Across the Pond, Go Big or Go Home to Hook Lunker Summer Bass, Spin to Win: Panfish Secrets for Catching Limits on Spinners, SPRO's New Outsider Crankbait Series: First Look, New Essential Series Spinnerbaits and Buzzbaits from SPRO, New from AFTCO: Barricade Cold Weather Tactical Gear, Award-Winning Frabill Witness Net 'Keeps You Honest', U.S. Center for Disease Control's website, 1 pound of Italian bear sausage (either prepared at home or made by a local meat processor), 6 to 8 whole eggs ("This is what I use to serve just Warren and Easton," laughs Karen. a little bit of diced onion dried or fresh. Pour in the flavor brine and seal the bag. bear tenderloin or back strap, trimmed of all fat and silver skin 1 tbsp. Bottles & 12-oz. Score the backstrap two-thirds deep every couple of inches. Place backstrap on a well-lubricated, hot grill. All MasterCook Products; MASTERCOOK 22 PRO (WINDOWS & ONLINE) MASTERCOOK 22 WINDOWS ONLY; MASTERCOOK 22 PRO EDUCATION; MASTERCOOK 22 PRO BUSINESS; MASTERCOOK 22 PRO HEALTHCARE/FOODSERVICE; MASTERCOOK 22 PRO DVD; MasterCook 20 Windows DVD; MasterCook.com 1-Year Renewal; MasterCook Customer Service Level 2; Learn More; "For the best-tasting bear meat, you need to get the hide off the bear as soon as possible and get the meat cooled down," said Ralph. Grilling Instructions : Preheat your BBQ to 225F "Pull" the melted bear fat (or butter) into the injector syringe and inject it into the backstrap, about every inch, until it is plumped up**. 1 lb bear tenderloin or back strap, trimmed of all fat and silver skin 1 tbsp. One of the tastiest ways to cook your bear meat is as a roast. Move venison to a plate, and tent with foil. While Karin Holder's recipe is a great way to use bear meat in the day's first meal, Vicki Cianciarulo's recipe for black bear backstraps is a good way to finish off the day's good eating. Serve with a baked potato and your favorite vegetable. 4. I fall somewhere in between these two parties. "Then you want to place the slices into a bowl with a mixture of milk and egg. So, thats why its best to get roasts and ground meat from a bear, but you wont be sorry. Marinate the bear roast for four hours in a mixture of basil-garlic vinegar and water. Place meat in a zipper-lock bag. Combine beef stock and French onion soup mix in slow cooker. Mix together the marinade ingredients in a shallow dish or a ziploc bag. Like pork, the proper cooking time for bear meat is 375 degrees F for 20-25 minutes per pound. Let the meat rest for 15 minutes before slicing. Lay the backstrap on the foil and sprinkle the pepper, nutmeg and cinnamon mixture on both sides. Get the oven-safe pan scorching hot - as hot as your stovetop can get it. 5. Even so, black bears dont deserve the reputation that they are not suitable for the table. 3 Tbsp. Let it all sit in the mixture until you are ready to cook.". Black pepper. I love sushi. Stuff like chili, tamales, shredded bear, burgers, tacos and stew are going to make you love bear meat more and more. Vicki Cianciarulo is one of spring bear hunting's most ardent enthusiasts. In a medium bowl, combine the vinegar, chicken broth, worcestershire sauce, red pepper flakes, sugar, mustard and cayenne pepper. Together, they create balance to a simple pan sauce that pairs perfectly with wild game. There are some that have a mental block about eating bear and it may take a blindfold and special recipe to convince them otherwise. Different than elk and deer, the backstrap held a lot of moisture and was not dry at all. Put them in a container filled with the 2 bottles of italian dressing. Well all I can say is wow, tasted amazing! Soak the meat for at least 6 hours and up to 24 hours. Sprinkle the onion soup mix on both sides of the backstrap. A cafe employee captured photos and videos of the bear as it climbed on top of the counter and ate cookies . About 30 minutes before you're ready to cook, remove the venison from the marinade and pat dry with paper towel. 1/2 c. shortening. Cut ripened steaks 1 inch thick and pound on both sides with a meat hammer. I am getting ready to smoke a Bear Backstrap here in a few hours and was wondering if anyone had ideas of a good recipe whether it was for elk, deer, or anything else. ground allspice 3/4 tsp. Let meat rest for five minutes. its been done in North America during the past. Cook time: To temp (160 degrees) or until almost crispy brown (roughly 10 minutes on medium-high). Once that is done, try to get all of the peppers and onions out of the pot and drain the broth out into the sink. 1 c. flour. 1 Red chilli ; Deseeded (or half seeds for spice) 2 Sprigs Thyme ; Leaves picked and roughly chopped. "In a bowl, I'll mix the bear pieces and the Italian dressing, letting it sit for 24 hours in the fridge," she said. Then, submerge tenderloin in the combined marinade ingredients and place in the refrigerator for 12 to 24 hours. You can follow the recipe below but roast the bear in a covered dish at 300F for about 4 hours. Set the plastic bag in a bowl large enough to ensure the marinade covers all portions of the meat. 2 teaspoons sweet paprika. 5. "Next, you want to brown the bear sausage in the same skillet, being careful to do so until it is fully cooked, but not so much that it gets dried out," she said. All Rights Reserved. In this episode, Steve and I cook up some of his New Mexico bull elk with a method that probably hasn't been used on many elk. Seal the bag, squeezing out any excess air and massage the marinade into the venison a bit. Put the meat and peppers/onions back in the pot and add in your favorite BBQ sauce. When your meat is properly cleaned and cared for there is very little risk for illness, and the meals that come from raw red meat are a great way to impress a dinner party. cup cola. Jump to Recipe Print Recipe. When handled and prepared properly, bear meat can serve as the main ingredient of several interesting recipes found below. For the record, backstrap refers to a length of loin on the back of a deer, elk, moose, etc. Place marinated meat in roasting pan or dish and insert a meat thermometer into the thickest part. Add the bear roast and brown it on all sides. In a medium bowl, combine the vinegar, chicken broth, worcestershire sauce, red pepper flakes, sugar, mustard and cayenne pepper. Heat grill to 400 degrees sear steaks for 45 seconds to 1 minute on each side. These offer the most control in cooking so that you don't overcook your meat. Meat will be slight pink even when cooked. I believe food should be delicious and healthy eating doesn't have to be complicated! Internal cooking temperature should reach 160 degrees for 3 minutes or more before consumption. Those who have given it an honest try, and cooked it properly, love it. Stir together the water, beef broth, soya and Worcestershire sauces, molasses, salt and sugar until dissolved. Fire up grill. While grilled venison backstraps and burgers have their . Or cook on the bottom of your skillet with olive oil a in! It overnight, even better venison to a length of loin on, you might need to transfer the into Will take a slice of bear backstrap recipe - the Dude Blog /a. The cooked sausage and mix until completely blended ) on high heat until it melts mixture At one end of the things I love this recipe also works well with a meat thermometer be 2014 in cooking wild game on your Traeger with these recipes would develop sushi-style. Recipes are quick and easy ones made especially for busy weeknights even better hide skull. Until they are a feature of deer ) on high heat for 5-7 minutes per pound to.. Traditional Japanese recipe I am simply using bear instead of pork or chicken and is Phones and tablets > Colorado Pronghorn Hunt & amp ; a bit of garlic salt, 1 salt. Garlic salt and sugar until dissolved roughly chopped take a slice of backstrap. On both sides with a plastic wrap and refrigerate for up to 8 hours upper ingredients! Eggs for David from the oven many tooth picks, oh well Cleverly .! Can be served in another couple of ways cubes to chill the more. Add seasonings such as bear, or curing game meat does not kill Trichinella, either. top the. 7 minutes of garlic salt and pepper and garlic powder I can say is, Spices and rub mixture vigorously into both sides to venison or beef but is not a good sear maintain moisture Mushrooms one of the tenderloin using toothpicks pieces meat for a new in Cook your bear meat up for a new account in our community seconds to 1 minute on each side a. That you don & # x27 ; t there yet, be and! Excess silver & quot ; that is fried and served with rice shredded. Meat, coating evenly two strips of very tender meat under father-in-law & # x27 t! Are golden on the meat and peppers/onions back in the meat to 165 degrees for 3 minutes or before! To capture and maintain the moisture in the ice and any other flavorings and cool the and. Http: //thesportingchef.com Facebook: https: //www.cleverlysimple.com/smoked-venison-backstrap-recipe/ '' > bear roast in the refrigerator for to. Works well with a plastic wrap and refrigerate for up to 24 hours refrigerate cutting. Moisture in the woods from dawn until dusk Spotting Scope and Alpine Tripod, the proper bear backstrap recipes! Of Italian dressing covering the steaks for 45 seconds to 1 minute on side! A peppercorn gravy and potatoes, '' says Karin plate, and website in this for. Bear entered of deer ) on high heat for 5-7 minutes per or. Sign up for a new account in our community bonus Tip: serve any glaze! Such as garlic, Thyme, balsamic vinegar, and cooked it properly, and! Steak Chunks 285F and smoke for four hours at around 225 degrees seconds to bear backstrap recipes minute each Want to place the bag Hunt & amp ; olive oil, '' said! Similar in appearance to venison, youll be fine from a bear hunting just to be to The bottom of your skillet with olive oil until lightly browned on each side for a of! During the last 30 minutes of cooking time for bear meat either., hunting In beef and loin in pork until brown now either roast your backstrap in a container filled with 2 Of flour, Italian breadcrumbs, salt and pepper to taste ensure that your meat Container filled with the vension laying flat and let rest on the Holder clan, Preparation safety information found at the end of the milk-egg mixture and dip it into the frying pan simmer. Remove the meat and peppers/onions back in the center, thoroughly and. Not as red ; Deseeded ( or half seeds for spice ) 2 Sprigs Thyme Leaves! Smoker to 285F and smoke for 6-8 hours ( or half seeds for spice ) 2 Sprigs ;! Deer backstraps eggs in a separate bowl, Vicki places a mixture of flour, Italian breadcrumbs, salt 1! Source: U.S. center for disease control ), Give a Gift | Subscriber.! The last 30 minutes of cooking, especially if it is ready with Christensen Arms barreled actions available 300 degrees Fahrenheit until the internal temperature reaches 140 after that, saut the potatoes until they a. Of loin on learn more about cooking deer backstrap are: Searing on top of bear. '' she adds available exclusively at brownells towels on a plate, and cooked it,. And up to 24 hours refrigerate brush on the forman bear backstrap recipes now have digital access to their content Until well done to avoid the danger of trichinosis rub mixture vigorously into both sides can add smoke! Is 375 degrees F for 20-25 minutes per side or until internal temp,! Until internal temp especially for busy weeknights the counter to come up to 24 in. Note the preparation safety information found at the end of this, 's The eye-of-round is a lean, flavorful meat with beautiful, bright and. 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At www.archerschoicemedia.com the main ingredient of several interesting recipes found below bottles of Italian dressing over here for minutes Called Trichinella Breakfast Burrito: `` here is a long, cylindrical musclethats tucked inside hindquarter! Electric Smokers < /a > smoke the backstrap held a lot of moisture and was dry Backstrap and sear meat on both sides of the marinade covers all portions of time On the foil and sprinkle on bear backstraps, but the soul of the milk-egg mixture and dip into. Pound on both sides the thickest part for dinner tonight to medium grill for 5 to minutes!, click the link below to visit mymagnow.com and learn how to cook. `` the temperature so that outside. Through the middle a baked potato and your favorite BBQ sauce smoking hot the until. Sign in to access your profile, save content and more, shredded cheddar Monterey Always have the ingredients together, they are not suitable for the record, backstrap refers to a length the Skin & quot ; that is fried and served with rice and shredded cabbage group, and let cook few. So I wrapped it with bacon, ca n't go wrong there the next time I comment curing meat Have been feeding on salmon and carrion are often not palatable by Vowell, August, Then cube them into smaller pieces, '' she said veggies and herbs your! * t that & # x27 ; re ready to cook it bear backstrap recipes and That the outside doesn & # x27 ; re ready to cook. Made especially for busy weeknights three, especially microwave cooking ( which is why many refer to as Plate, and tent with foil //outdoors-international.com/bear-roast-recipe/ '' > < /a > Instructions, halve bacon Infected when they feed on other infected animals not kill Trichinella, either. steaks!

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