Bear Stew
4 pounds bear meat
2 cloves crushed garlic
1/4 cup all-purpose flour
1 teaspoon dried oregano
1 teaspoon salt
1 teaspoon ground black pepper
4 tablespoons margarine
2 tablespoons olive oil
1 onion, chopped
1 cup beef broth
4 bay leaves
2 pounds red potatoes, diced
1 pound fresh mushrooms
5 carrots, sliced
2 turnips, cubed
DIRECTIONS:
Preheat oven to 325 degrees F (165 degrees C).
In a large mixing bowl combine flour, oregano, salt and pepper. Place bear meat in the bowl a little at a time and coat well.
Heat oil and butter in a large skillet. Fry the bear meat until browned. Let drain on paper towels.
Fill a large Dutch oven with 2 to 3 quarts waterr. Add bear meat, onions, beef broth, bay leaves, potatoes, mushrooms carrots and turnips. Cook on medium-high heat for 2 to 3 hours. Add more water as needed.


Bear Roast
3 1/2-4 lbs boneless bear rump roast, well trimmed
12 whole cloves
1 1/2 cups thinly sliced carrot
1 1/2 cups thinly sliced celery
1 cup chopped onion
1 cup dry red wine
3/4 cup water
1/4 cup margarine or butter, melted
2 tablespoons cayenne
1 teaspoon ground allspice
1/2 teaspoon pepper
1/2 teaspoon salt
2 slices bacon, cut in half crosswise

Heat oven to 400 F.
Place roast in bottom of 3 quart roasting pan with cover.
With sharp knife, cut 12 slits, 1/2 inch deep, in top of roast.
Place 1 clove in each slit.
In medium mixing bowl, combine remaining ingredients, except bacon.
Pour mixture over roast.
Arrange bacon slices across roast.

Cover tightly.
Bake for 20 minutes.
Reduce heat to 325 F.
Bake 2 to 2 1/2 hours, or until meat is tender and internal temperature registers 165 F.
Remove cover.
Bake for 15 minutes longer.
Let roast stand for 10 minutes.


BBQ BEAR

1/2 tps oregano
1/4 cup vinegar
2 tablespoons sugar
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1 onion, minced
1 teaspoon chili powder
5 drops Tabasco sauce
1/2 cup water
1 teaspoon dry mustard
1 1/2 teaspoons salt
1 tablespoon lemon juice
1/4 cup salad oil
1/2 cup catsup
2 tablespoons Worcestershire sauce
1 bear roast


Mix all sauce ingredients except catsup and Worcestershire sauce.
Simmer 20 minutes, uncovered.
Add catsup and Worcestershire sauce and bring to a boil.
Remove from heat.
Place bear roast in oven at 325 degrees.
Roast 3-4 hours or until tender.
Baste frequently with sauce.



Bear Meat Loaf
2 1/2 lb ground meat
1/2 cup milk
2 eggs
salt and pepper to taste
1/4 tsp. thyme
1/4 tsp. oregano
3/4 cup tomato sauce
1 cup onion, minced
1 1/2 tsp. dry mustard
1 cup bread crumbs
1/2 green pepper, finely chopped,
1/2 cup mushrooms
1 tbs rosemary
2 cloves crushed garlic
Bake at 350 until done (about an hour).
15 minutes, before meat is done
spread BBQ sauce or ketchup over the top.


Black Bear Marinade
1 1/2 cup dry red wine

salt and pepper to taste

1 tbs rosemary

1 tbs oregano

1/2 cup olive oil
1 onion chopped
6 cloves garlic crushed
1 sliced carrot
1 tbs.. dried tarragon

Place meat in roaster, roast or steaks, in marinade
and cover and refrigerate overnight turning often.
Remove from marinade approx., 2 hrs. before cooking to allow meat to come to room temp. Strain marinade and reserve liquid for gravy.
Pre-Heat oven to 350 Deg. turning the roast and or steaks halfway through, about 3 hours. for 4 1/2 lb. roast.


GRAVY

with broth in pan bring to medium boil on stove top and add marinade liquid, to thicken use 1/2 cup flour mixed with 1 1/2 cups of water season with salt /pepper stir well and gradually pour into pan stirring constantly.
Carve into 1/4 inch slices and place on platter pouring gravy over meat.

Good recipe's thanks I love the stew.

Our favorite way to eat it is by making toquitos. Trim fat and grind up several pounds, add diced onions, paprika, turemeric and garlic powder. Steam a package of corn tortillas, put a heaping tablespoon of the ground meat on one edge, spread into a small log and roll it up, then deep fry until golden. Serve with salsa and sour cream.

The way we have always eaten our black bear or "Best Ham" is smoked and dried. Use dead willow, the red colour inside and grey outside, to smoke. Use blackberry or juniper bushes to add good smoke. Keep the fat on there, or render it down to fry bannok in. If you have a lean (sickly) black bear, and you are going to dry it, eat with butter or lard.