Joe

BARBECUED BEAR
1 (2-3 lb.) bear roast
Salt & pepper
1 clove garlic
2 tbsp. brown sugar
1 tbsp. paprika
1 tsp. dry mustard
1/4 tsp. chili powder
1/8 tsp. cayenne pepper
2 tbsp. Worcestershire sauce
1/4 c. vinegar
1 c. tomato juice
1/4 c. catsup
1/2 c. water
Place roast in small roaster. Season with salt, pepper and garlic. Roast at 350 degrees for 1 hour or until well done. Slice into thin slices. Mix 1 teaspoon salt with remaining ingredients in heavy skillet. Simmer for 15 minutes. Add meat; simmer for 1 hour or until meat is tender. Yield: 6 to 8 servings.

BEAR ROAST
4 lbs. bear meat
2 cloves garlic
1/2 chunk of salt pork
1 c. black coffee
Rub meat with plenty of salt (celery salt is preferable) and black pepper. Place in kettle with plenty of water and salt pork, garlic and black coffee. Boil until tender. Remove to roaster, add more salt and pepper and cover with plenty of sliced onions. Roast in 350 degree oven until brown. Use liquid boiled in for basting and making gravy. For those who do not desired the "wild taste" in bear meat, boil for about 10 minutes in soda water - 1 tablespoon soda to 2 quarts of water - drain and the meat is ready for cooking or preserving.

ROAST BEAR
Hindquarter of a bear, about 12 lb.
Brown sugar
Vinegar
BBQ sauce
Onions
Salt and pepper
Marinate in brown sugar and vinegar for several hours. Split in half. Wrap 1/2 in foil with barbecue sauce and onions, the other half with salt and pepper and onions. Roast for 3 hours over a hardwood fire, not charcoal, easing in a little more hardwood when you need it. The fire should be hot enough that the foil turns brown as it roasts and you can hear the juices bubbling inside.

CORNED VENISON AND CABBAGE
6 tbsp. Morton Tender Quick
1/2 c. brown sugar
1 tsp. garlic powder
2 1/2 qt. water
1 1/2 tbsp. pickling spices
5 lb. venison, bear, moose, elk or antelope (any solid cut)
1 med. head cabbage
6 med. potatoes (optional)
6 lg. carrots (optional)
Combine a half-quart water with first 3 ingredients in medium saucepan. Bring to rapid boil and stir until dissolved. Cool brine; pour mixture into stoneware crock or ample-size food-grade plastic bucket. Add 2 quarts water, pickling spices; stir. (If brine pump is used, add pickling spices after meat has been pumped.) Submerge meat in brine and refrigerate for 10 days - five days if meat is pumped with brine solution. Stir brine and turn meat every second day, removing surface mold as necessary. At the end of curing time, remove meat, immerse in fresh water and soak for 2 hours. Drain; add enough fresh water to cover and simmer (not boil) for 4-6 hours, or until tender. Add quartered cabbage and optional vegetables. Simmer until fork-tender. Serves 5-8.

ELK PASTRAMI
6 tbsp. Morton Tender Quick
2 tsp. garlic powder
1/4 c. sugar
2 1/2 qt. water
2 tbsp. coarse black pepper
2 tbsp. coriander, ground
5 lbs. elk, moose, bear or venison top round
Combine a half-quart water with first 3 ingredients in medium saucepan. Bring to rapid boil and stir until dissolved. Cool brine; pour mixture into stoneware crock or ample-size food-grade plastic bucket. Add 2 quarts water. Submerge meat in brine and refrigerate for 10 days; five days f meat is pumped with brining solution. Stir brine and turn meat every second day, removing surface mold as necessary. At the end of curing time, remove meat from brine; immerse in fresh water and soak for 2 hours. Drain; pat dry. Rub all sides with coarse pepper and coriander. Insert meat thermometer into center of seasoned meat; place meat on pan in preheated 150 degree oven and bake for 1 hour or until surface of meat is dry. Gradually increase the oven temperature to 200 degrees to 210 degrees and hold until internal temperature of meat reads 175 degrees. Remove meat from oven, cool and eat. Really good with hot mustard and Rye bread.

DELI-STYLE CORNED VENISON
4-6 lbs. venison, elk, bear or moose (any solid cut)
5 tbsp. Morton Tender Quick
2 tsp. brown sugar
1 tbsp. ground black pepper
1 tsp. ground paprika
1 tsp. ground bay leaves
1 tsp. ground allspice
1/2 tsp. garlic powder
Trim surface tallow from brisket. In small box, mix Morton Tender Quick and remaining ingredients. Rub mixture into all sides of brisket. Place brisket in plastic bag and tie end securely. Refrigerate and allow to cure 5 days per inch of meat thickness. Place cured brisket in Dutch oven. Add water to cover. Bring to a boil; reduce heat. Simmer until tender, about 3-4 hours. Serves 5-8.

BEAR STROGANOFF
1 lb. cubed bear meat
1 can cream of mushroom soup
1 pkg. brown gravy mix
1 pkg. French onion
Rice
Cook bear meat until well done; drain excess fat in frying pan. Mix all ingredients with bear meat and bring to a boil, simmer for 30 minutes. Serve over rice or noodles.

BEAR STEAK
2 lbs. bear steak
1/2 tsp. ground ginger
1 tsp. salt
1/2 tsp. pepper
1 c. flour
1/2 c. shortening
Cut ripened steaks 1 inch thick and pound on both sides with a meat hammer. Mix spices and rub mixture vigorously into both sides of meat. Dredge in flour. Heat shortening in skillet and sear meat on both sides. Lower heat, add 3 tablespoons warm water, and cover skillet. Simmer steaks for 15 minutes, turning once. Test with a fork for tenderness.

TOUTE CUE (TOOT-K)
1 lb. lean ground beef (venison or bear or other game may be used)
1 lb. ground pork
2 or 3 lg. boiled potatoes, mashed
1/4 tsp. ground cloves
1/8 tsp. ground sage
1/8 tsp. or tbsp. butter for potatoes
Salt & pepper to taste
2 pie crusts
1 lg. deep pie plate
Mix all ingredients together well after frying meat. Bake bottom crust until slightly done at 350 degrees. Remove from oven and put ingredients in crust. Put second crust on top and proceed as normal. (Pinching ends and putting fork holes in top. Excess crust may be used to decorate top.) Salt and pepper top crust. Bake in 350 degree oven until top is done. Remove and serve as you would pie with or without gravy and with a vegetable or salad.

MUSTARD - BEAR STEAKS
1 c. tarragon vinegar
2 bay leaves
1 c. red wine
1 c. water
6 sm. bear steaks, 1-inch thick
Salt and pepper to taste
4 tbsp. dry mustard
Flour
2 c. beef stock
Combine the first 4 ingredients. Place the bear steaks in a bowl and pour the wine mixture over steaks. Marinate in refrigerator for 24 hours, turning steaks occasionally. Drain the steaks and reserve 1/2 cup marinade. Wipe the steaks dry and pound the salt, pepper, and mustard into steaks. Dredge with flour and brown on both sides in small amount of hot fat in a Dutch oven. Add the beef stock and reserved marinade and cover. Simmer for 1 hour or until steaks are tender, adding water as needed. Yield 6 servings.

SAVORY BEAR
1 pt. tarragon vinegar
2 peppercorns
3 bay leaves
1 stick cinnamon
2 onions, quartered
1/2 tsp. thyme
1/2 tsp. basil
1/2 tsp. rosemary
1 c. minced celery
2 lb. bear meat, cut in cubes
1 c. minced shallots
Salt and pepper to taste
Flour
1 pt. water
1 stick butter
2 tbsp. Worcestershire sauce
1 lg. can sliced mushrooms
Combine the vinegar, peppercorns, bay leaves, cinnamon, onions, thyme, basil, rosemary, and celery and pour over the bear meat in a bowl. Marinate in refrigerator for 24 hours. Drain bear meat; strain and reserve the marinade. Cook bear meat in a Dutch oven in small amount of fat until browned. Sprinkle with shallots, salt, pepper, and small amount of flour and add water, reserved marinade, butter, Worcestershire sauce, and mushrooms. Simmer for 2 hours or until the bear meat is tender, adding water as needed. Yield 4 servings.

BRAISED BEAR PAWS
1 pair bear paws
1 stick of butter
1/4 c. red wine
1/2 c. water
1/2 tsp. salt
1/4 tsp. pepper
1/8 tsp. ground cloves
1/8 tsp. sage
1/2 c. chopped onions
Marinate the skinned paws overnight (or at least 12 hours) in French dressing. Remove, dry and brown in 1 stick of butter in Dutch oven. Because of butters low burning point, we prefer to use equal parts butter and bacon drippings or other shortening. Add red wine, water, salt, pepper, ground cloves, and sage. Simmer for 1 hour, then add chopped onions and a little more of the wine water mixture, if needed, and simmer 1 hour longer in 350 degree oven.

SAVORY BEAR
1 pt. tarragon vinegar
2 peppercorns
3 bay leaves
1 stick cinnamon
2 onions, quartered
1/2 tsp. thyme
1/2 tsp. basil
1/2 tsp. rosemary
1 c. minced celery
2 lb. bear meat, cut in cubes
1 c. minced shallots
Salt and pepper to taste
Flour
1 pt. water
1 stick butter
2 tbsp. Worcestershire sauce
1 lg. can sliced mushrooms
Combine the vinegar, peppercorns, bay leaves, cinnamon, onions, thyme, basil, rosemary, and celery and pour over the bear meat in a bowl. Marinate in refrigerator for 24 hours. Drain bear meat; strain and reserve the marinade. Cook bear meat in a Dutch oven in small amount of fat until browned. Sprinkle with shallots, salt, pepper, and small amount of flour and add water, reserved marinade, butter, Worcestershire sauce, and mushrooms. Simmer for 2 hours or until the bear meat is tender, adding water as needed. Yield 4 servings.

FRIED STEAK
Beef steak, deer or bear meat
Salt
Pepper
Celery salt
Garlic powder
1/2 green pepper
1 med. onion
1 can mushrooms
Oil
Whole milk
Cut meat into 1/2 inch strips or pieces. Cover with milk, let set for 1/2 hour or more at room temperature. Heat frying pan, then coat bottom of pan with oil, place meat in pan. Then salt, pepper, celery salt, and garlic powder to taste. Add green pepper, onion, and mushrooms and juice. Cover and cook until meat is done. Stir once in a while. If moisture is about gone, add water or milk. When meat is done, brown, stir all the time so meat doesn't burn. Serve with cracker or potatoes.

BEAR POT ROAST
1 (4 to 6 lb.) bear roast
MARINADE:
2 c. beef broth
1/2 tsp. salt
1/2 tsp. oregano
1 lg. onion, sliced thin
1/2 tsp. basil
1 tsp. paprika
Place all ingredients in deep bowl to marinate. Turn roast at least twice to cover. Marinate overnight. Add all ingredients to crock pot or Dutch oven and cook on low setting 1 hour per pound or until tender.

PIONEER WINTER STEW
4 lbs. meat (beef, deer, bear), browned
8 potatoes
8 carrots
4 onions
4 turnips
4 handfuls green beans
1 1/3 c. corn
1/2 sm. cabbage, sliced
4 tsp. Fines Herbs
Salt
1 French's Au Jus Gravy Mix
Scrub and cut up vegetables except cabbage and corn. Add vegetables to meat; add water to cover; add herbs; cook 1 1/2 hours. Thicken with whole wheat flour. Add corn and cabbage during last 1/2 hour or cooking. Add au jus gravy mix according to packet directions. Enjoy.

BEAR STEW
3 slices bacon, cut up
4 med. onions, quartered
4 med. potatoes, quartered
1 pkg. fresh or frozen green beans
3 bay leaves
2 lbs. bear, cubed (or venison, elk, etc.)
4 carrots, sliced
1 pkg. fresh or frozen peas
1 (46 oz.) can tomato juice
Brown bacon in heavy kettle. Add bear and brown on all sides. Add onions and saute. Add all remaining ingredients and simmer 1 hour or until flavors are mixed and vegetables and meat are tender. Remove bay leaves.