Corn-Fried Black Bear Steak may be the best recipe you’ve tried.
If a black bear has found its way into your sights and you have done your part to make a good shot, you’re just about ready to start thinking of how to prepare it.
First, you must remove all the fat from the meat. A lot of criticism about bear meat tasting gamey is a direct result of the fat tainting the meat flavor. Second, it helps to tenderize the meat as much as you can, whether manually or with a machine.
The last thing that is important to remember is that black bear meat must be cooked thoroughly, just like pork.
This all starts with a marinade.
- 1/3 cup oil
- 1/3 cup consomme
- 1/3 cup beaujolais wine
- 1 bay leaf
- 6 crushed juniper berries
- 1 cup of corn meal
- 1 egg (beaten)
- 2 tablespoons of milk
- salt and pepper to your liking
Combine all the marinade ingredients and pour over black bear steaks in a glass dish. Marinate the steaks for 48 hours in the refrigerator.
Before cooking, remove the bear steaks from the marinade and pat dry with a paper towel.
Combine the egg and milk. Dip the black bear steaks in the egg mixture and then roll in the corn meal, salt and pepper until well coated. Brown the steaks in hot oil. Reduce heat and continue cooking until tender. The steaks can also be covered with brown or white gravy if you like.
This simple recipe will give you a new appreciation for black bear meat.