my friend is looking for recipe's for fixin black bear.

http://www.bowhunting.net/susieq/bear.html#top

http://www.jerrysbaitandtackle.com/Recipes/Bear.htm

http://www.duenorth.net/sturgeonriveroutfitters/recipies.html

mmmm jerkey

Sweet Barbecued Bear Ribs (from "Campsite to Kitchen")



Step One: Combine one cup of honey, one tablespoon of hot peppers, and one teaspoon of salt, then pour into a microwave dish.



Step Two: Cook for one minute to soften the honey. Roll racked or split ribs in the mixture, then place in a baking pan.



Step Three: Bake covered at 325 degrees for 45 minutes (don't let the honey burn though). Racked ribs may take an hour, says O'Connor.

Leave the hide and hair on the meat . Build a big Bon fire toss the meat in fire and forget about it . Same for carp and trout . Works best for all three.

No recipes per se, but back when I used to chase critters through the woods, I made bear stew and bear roast just as you would beef. Good lean tender meat, and excellent eatin'. Larry May, I'd guess you never had any good bear meat. I won't eat just any old thing, but I do enjoy bear meat. I also never hunted around garbage dumps (some bears hang out there), and that could certainly make the difference.

Leave the hide and hair on the meat . Build a big Bon fire toss the meat in fire and forget about it . Same for carp and trout . Works best for all three.
I'll have to disagree on the trout.

soak strips in milk twice to get out any bad tastes, cut into cubes/bite size pieces and then coat in a panko/panco ("japanese bread crumb") and then pan fry/sear till cooked (thin oil surface), take out of pan and onto folded papertowel to soak up extra oil, and season to taste, then you have bitesize pieces to eat

adapted from a venison backstrap recipe that i use

used panko as the coating, becuase if my culinary mind serves me correctly, its comprised of rice flour, and when its used, its gives a crispier crunch when you eat it, compared to normal breadcrumb mixture, panko just give a better "mouth feel"(sounds weird but in my culinary degree program its one of the parts of presentation of food), so since you sear it/pan cook it, you get a crunchy intro and then you taste the bear meat, be careful of the amount of oil that you use because its a real thin line, in terms of, if you dont use enough, the meat will stick along with the panko, but if you use too much, then the panko will absorb the oil and then it gets a soggy/oily taste

i also can do the mini series of engine block cooking

Just remind him next time the Bear may be looking for Human recipes.

my friend is looking for recipe's for fixin black bear.


Alrighty then shelia_ange@ncsu.ed has recipes for every thing from bear to groundhog. Did find out that carp is pretty tasty when pickled. Found Shelia while looking at wildgame recipes on googles search engine. Good luck .