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Anybody here cook Bear?

WooDoggiesWooDoggies Posts: 2,390
edited 11:00AM in EggHead Forum
A hunting buddy brought me a piece of Black Bear from the Pamlico Sound area of NC.
It's a frozen strip with some marbling about 2" diameter by about 12" from the shoulder.
He suggested stewing it.
I aint never cooked no dadburn bear before and was hoping someone here might offer some insight... and possibly egg'n it?
He was generous to also supply me with venison tenderloin, ground venison and a couple gadwalls that he bagged last Nov. but that's a subject for another time.
I would appreciate any suggestions.[p]By the way, this is one crazy forum.
Cheers and Beers,[p]WD


  • JJJJ Posts: 951
    Try this

    [ul][li]Bear recipes[/ul]
  • MarvMarv Posts: 177
    WooDoggies, Hey buddy, sorry we keep missing each other on Yahoo.
    For the bear, I saw some receipes in a couple BBQ cook books I have. If no one post anything, I will look them up for you.[p]marv

  • DTMDTM Posts: 127
    Hey WD,
    We used to cook black bear alot.
    Below is kind of a summary.
    Good luck and let us know how it turns out.

    [ul][li]Black Bear[/ul]
  • WooDoggiesWooDoggies Posts: 2,390
    Thanks for the cool info. This was a Fall bear.
    You mentioned that you once cooked the shoulder like a pork butt... using same indirect low and slow technique? Marinades, smoke? I'd really like to cook this on he egg if I can and not throw it to my dog in the end.
    Thanks for your help

  • WooDoggiesWooDoggies Posts: 2,390
    Hey Marv,
    Yeah, that East coast West coast time differential can be a real pain in the backside.
    I'm still open to any grill/bbq'n ideas on that 'bahr'... if you have any.

  • WooDoggiesWooDoggies Posts: 2,390
    Very cool link, thanks.
    One of the recipes call for spicebush. I know its a plant native to the Appalchian region but have never seen it for sale anywheres. Any clue?

  • DTMDTM Posts: 127
    We used to rub it up the night before and 225 until pullable. Exact same as a shoulder or butt. Sounds like your piece maybe a little smaller so just watch the internal temp and off at 185 or until tender. May want to mop/mist with some apple juice as you go.

  • WooDoggiesWooDoggies Posts: 2,390
    Exactly the kind of info I was looking for. Thanks!
    I think I will go without added smoke as the oak in the lump will impart enough of its own flavor.
    I'll let you know how it turned out.

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