To get you ready for bear season Clay Newcomb, of Bear Hunting Magazine, reviews his favorite ways to cook bear meat. For more on Clay and bear hunting, head to firstlite.com/pages/newcomb
Bear meat is some of my favorite wild game. Bear roast turned into BBQ is great as is bear burger! Just be sure to cook it like pork, or else you end up like Steven Rinella
"Trichinella" is kind of funny because it's mixture of "Trichinosis" and "Rinella" 😂 Sorry Steve! Newcomb is the man! I can't wait for my first bear harvest because of this guy right here.
Thankyou Clay for hopefully learning up some of the stigma that comes with bear hunting and the meat. So many folks are quick to judge and most who do haven’t even tried it. Love watching your videos, always informative with humour thrown in Keep up the good work
It seems like anyone who is willing to jump over the mental hurdle of eating a bear loves it! My dear mother has been several bites into bear sausage and will say how good it is until you tell her that its bear. Ive also done a taste test with several non hunters; i gave them a steak from a 2 year old whitetail buck shot in september and also a steak from a fall bear. Everyone preferred the bear
Bear meet is the best. You gotta mention how good the belly is. I make BearKin using the belly flaps just as you would a pig; yeah, bacon from bear. The ribs are superior to pork ribs! Rubbed, slow smoked, then finished in the oven at 325 to cook thoroughly. I've had my friends teenage children who were at least claiming to be anti-hunting go crazy for bear ribs and clean them right up. No better way to change someone's mind about hunting than to entice them over with amazing food. Stew is killer. Nothing stews like bear. So soft and flavorful, and OH that fat! Sitting there on top of all that wonderful broth is the best tasting fat you ever had. When you dip a piece of toasted sourdough into that liquid ambrosia and take a bite, oh my oh my. What an accompaniment to meat and vegetables in a hearty stew. There is potatoes and potaaahtoes, and I got nothing against grinding some bear up. When I do its for sausage. But man, if you are like me, you love crispy fat. I'm talking about the fat strip on the outer edge of a great pork chop, or that nice ball of fat sizzling on the side of a rib eye steak. Well, if you do, then you owe it to your self to crisp up a portion of bear meet on the grill, high heat, sear that fat, then finish it in the oven (or on the grill) at a lower heat till your thermometer says its a safe 160. Yes you can eat a bear steak and love it! Serve it with potaaahhtoes! I do a lot of bear roast and never trim all the fat off. There is always that layer of 1/2 of fat on the outside. It crisps up in the oven, the oil renders out and makes for the best gravy you'll ever have. Thanks for the bear boosting Clay! Good video. But damn, if the word gets out too much everyone is gonna be chasing bears!
My favorite is a slow cooked bear roast in the oven with onions, carrots, and potatoes... I could serve that to anyone and they would believe they are eating a prime beef roast, all day long.
It's funny, the same person who will pay huge amount of money for iberico ham at whole foods - bc it's a free range hog raised on white oak acorns - will then ask you if black bear is edible. Yea guy, it's edible... I'm not a big fan of cooking steaks over 125° so I tend to smoke or sus vide a lot of the choice cuts. Gently bringing meat to 160° and holding it there for awhile seems to produce a better product than doing so quickly on a grill. And you can actually get away with lower meat temps when using the sous vide, while still killing all potential pathogens, due to the fact that you're holding that temp for a long time. Both bear meat and Clay Newcomb are phenomenal.
Great video! Recently made Italian sausage with some bear meat gifted to me by a friend! Had to introduce some pork fat as the meat was a bit too lean for the sausage recipe. Outstanding results! Enjoyed the sausages more that the pork variety I usually make!
@@charlesa3374 Spring bear is MUCH leaner. After hibernation they eat mostly grass to get their digestive systems going. Therefor the meat has less of a gamy taste!
I seen a Idaho tag getting punched! 2 more days! Apr 15!! Finally! Great vid! Kinda dident think of that! 100% of bear is useful! I do it too, just never put 2 and 2 together! Way to go! Now we can let others know this too!!
Complete and total beginner here. I've hunted all my life and never had the need to kill a bear. Now I find myself in a situation where the bear population is getting pretty dense on my deer lease, so some of them are going to have to take a dirt nap. I've come here to learn all I can about cooking, but mostly about preserving bear meat. I understand that it doesn't keep in the freezer as well as other wild game meats. Do you or any of your viewers have any tips for freezing bear meat? Also, what's a suggested set up for a trad bow as far as draw weight and arrow weight for shooting bears? I currently shoot a #53 recurve with about a 525gr arrow. Thanks to all.
Soooo, bear meet frozen for weeks before consumption, and thoroughly cooked to well done temperature, still makes one susceptible to trichinosis transmission infection when eaten? 🤔
May I ask how is bear hunting checked or regulated? Is there an annual uniting period and quota on how many bears someone or in general can be "harvested"? Who checks it if there is any kind of regulation.
Steven Rinella got trichinosis because he ate under-cooked bear meat and said it was horrible. It probably is a non-issue if you cook the meat properly, but it only takes once.
Trichinosis phobia is way overblown. Do some research. Rinella likes his antibiotics because he is a die hard adherent to the scientism cult. You have as much chance of being harmed by Trich as by Tetanus or the mythological C19er.
Man seeing that black bear go that hard against that brownie makes me think twice about em. Black bears get a wrap as the bitches of the bears but looks like he was working that brown bear
Trichinella is the parasite that infects a person with trichinosis, the disease. Some writers will call the disease trichinellaosis, either term being correct.
As far as taste goes I would say black bear is the better tasting. Grizzly is still good and makes great sausage like pepperoni. But I’ve been told if the grizzly smells like fish when you’re skinning it it’s probably not very palatable.
