Recipes for dishes made from bear meat. Bear meat dish. Stewed bear meat. Recipe

Preparation

In order to bake bear meat, you first need to marinate it, and therefore you need to prepare the necessary ingredients for marinating.
Rinse the bear meat thoroughly in running cool water, remove films, veins and, of course, fat. Cut the dried meat into pieces 1.5 cm thick and 10 cm long. Beat the resulting thin pieces with a kitchen hammer and put them aside.
Cut the peeled onions into medium rings and place them on the bottom of a deep container. Then put a layer of meat, and on top of it - peeled and chopped carrots into thin rings and finely chopped garlic. Alternate layers in this way until you run out of meat pieces. Sprinkle layers of bear meat with salt and spices to taste. After the food has been placed, pour white table wine over everything, and make a light press on top from a plate and a glass filled with water. Marinate the meat overnight at a cool temperature.
Place the marinated bear meat in a frying pan heated with vegetable oil and fry on each side until lightly browned.
Fry the meat as desired, if you prefer a dark product. Or leave the product light and prepare it for baking.
Place the meat layers, along with the liquid and additives in which they were marinated, in a baking sleeve. Place the bag on a baking sheet greased with vegetable oil and make several holes in the sleeve using a fork or knife.
Bake the bear meat first in an oven preheated to 200 degrees Celsius for 1 hour, then reduce the temperature to 180 degrees and cook for another hour.
While the meat is cooking, you should prepare the side dish for the main dish. In our case, these are frozen fresh tomatoes, cut into slices.
Separately boil or fry the potatoes. Place the finished hot bear meat, baked in the oven, on a plate on top of lettuce leaves. Place a side dish of potatoes nearby and decorate the treat with tomatoes and fresh herbs. Depending on the season, you can add pickles to the dish. Bon appetit!

People have hunted bears since prehistoric times for their meat and wool. Bears are common in the Northern Hemisphere and partly in the Southern Hemisphere. Due to the acute sense of smell, big size, cruel temperament and secrecy, the bear has always been considered a favorite target of hunters. And even having identified the beast, it is difficult to kill it in a fair hunt, but it is easier to lure it into a trap by luring it with something sweet. Bears are usually nocturnal and quite difficult to find in the forest.

Cooking methods

The best parts of a bear are considered to be the thighs and paws. By taste qualities bear meat is very specific: it has sweet taste and an oily, rough texture. The meat of brown bears is usually eaten. Whites are the main source of food for the Eskimos. Polar bear meat is served baked, boiled in stew or soup. This meat is never eaten raw, and the liver is almost never used as food, since it has great content vitamin A and is highly toxic.

The taste of bear meat depends on the bear's diet, gender and age.. It is best to marinate the meat of an adult bear in orange juice, vinegar or red wine. This will make it softer. The taste of bear meat is reminiscent of chicken and pork. However, as a rule, it contains more fat than pork.

Bear meat can be stewed for 2-3 hours with onions, carrots and bay leaves, after cutting into small pieces. It is better to serve the dish with a potato side dish. Bear meat can also be simply boiled and served with different sauces. Mustard, red pepper or grated horseradish will add spiciness to the meat. Bear meat makes excellent jellied meat. It should be cooked as usual, but you can add pork feet to help it set.

It is better not to serve bear meat separately: the specific taste is masked by spices or side dishes. Pickled cucumbers, onions, garlic will add piquancy, and lingonberries, cheese, mushrooms, and quince will add a special aroma. Bear hams can be smoked or salted. Salting meat lasts about a month, and it can be stored in brine for a long time before cooking.

Useful properties of bear meat

The bear hibernates for five months, so it must accumulate a large amount of nutrients. In summer, the bear eats meat, fish, wild honey, berries, herbs and bark. His body is enriched with a set of biologically active substances, amino acids, vitamins and microelements. Bear meat is low in sodium. It is a rich source of protein, B vitamins, zinc and iron. However, bear meat is high in cholesterol, which reduces its usefulness.

Bear meat recipes

In a slow cooker

Bear meat is a real delicacy that you cannot find in the store. Therefore, few people know the nuances that should be paid attention to. It is believed that the best meat comes from individuals that have not reached three years of age, and the smell depends on the animal’s nutrition. The aroma of fat is quite often so specific that it spoils the entire dish. Then it needs to be cut off without any residue. We'll tell you how to cook bear meat at home using a slow cooker:

Cut one and a half kg of meat without fat into portions, put them in water, then soak the meat all day, periodically changing the liquid.
For a marinade of your choice, mix olive oil, adjika, French mustard, Italian herbs, suneli hops, thyme, garlic and a little mayonnaise.
Mix the meat with the resulting sauce, then put it in the refrigerator for a day.
Prepare onions, carrots, leeks and petiole celery. Peel the vegetables and cut into pieces.
Place the meat along with the marinade in the multicooker bowl, add the prepared vegetables, and cover them with a lid.
Turn on the device in the “Extinguishing” mode for three hours.
Peel and cut the potatoes into large slices. As soon as the specified time is up, add to the meat in the slow cooker and simmer together for another hour.

The finished dish turns out to be very satisfying and tasty. Serve it with a salad of stewed or fresh vegetables.

Braised bear meat

You should not eat meat from wild animals if you have a number of diseases. In addition, bears are often carriers of trichinosis, so it is better to have its meat checked by a veterinarian before consuming it. If everything is in order, you will become the owner of a rare delicacy.

Cut the meat into small pieces, sprinkle with salt and pepper, then leave it alone for a while.
Take a pan, grease it with garlic inner part. Place the meat in it and add water. Cook until the bear meat is tender. This will take you about three hours, possibly more.
Heat a frying pan, pour a small amount vegetable oil, lay out the meat. Sprinkle it big amount onions and add water.
When the liquid has evaporated, fry the meat until a crust forms.

Serve with a side dish of vegetables.

Bear BBQ

For barbecue you need to use fresh meat, not frozen. In addition, it is necessary to completely remove the fat and ensure that the meat is well cooked. Cook bear meat over coals or a dry frying pan.

Salt the meat and leave to marinate for a couple of days.
Prepare sauce from 150 gr. water, ketchup, tomato juice, vinegar, sugar, salt and any spices. Place on the fire and cook for fifteen minutes.
Place the meat in the sauce and cook in the oven until done (about two hours).

Bear meat cutlets

Wild game meat usually needs to be marinated for a long time to remove bad smell. After proper processing, the meat should not be tough and red.

Separate the meat from the tendons, remove the fat, then cut into pieces and grind through a meat grinder.
Peel the potatoes and a few onions, cut into cubes, then grind with the meat a second time through a meat grinder. Do the same with white bread soaked in milk and garlic.
Add eggs, ground pepper, salt, thick sour cream and the remaining milk from the bread to the minced meat.
Form cutlets, roll in flour and fry on both sides until crusty. Then transfer them to a parchment-lined baking sheet and bake until done.

Bear soup

Bear meat contains microelements, vitamins of groups PP and B, phosphorus, magnesium, potassium and others useful material. You can learn how to prepare a bear meat dish in the form of soup from the following instructions:

Clean the meat from fat and sinews, cut into small pieces, place in a filled cold water pan.
Place the dishes on the fire. When the liquid boils, place the onion in its skin (removing only upper layer), as well as chopped parsley, parsnip and celery roots.
Put a little sugar in the broth and cook it for about an hour.
Then remove the meat, strain the broth; Stew vegetables with sliced potatoes.
Boil the pearl barley separately from other products and place it in a saucepan with broth.
Slice the pickles, pour boiling water over them from the pan, and then add them to the soup.
Combine all the prepared ingredients and cook them together for another fifteen minutes.

Pour the finished soup into bowls, then add cucumber pickle or a little kvass to it. Please note that the meat must be well boiled, in addition, it should not have a red tint.

The recipe is common features with recipes for traditional meats. Before you start preparing the goulash, do not forget to soak the bear meat in water overnight. You can first add the juice of one lemon to it.

Dry half a kilogram of meat, then cut it into cubes.
Fry it over medium heat with onions, stirring occasionally.
After this, add flour and salt to the bear meat, mix the products. Fry them together for a few more minutes.
Mix meat broth with several spoons tomato paste, pour it into the pan.

It is necessary to simmer the bear meat under a closed lid for an hour and a half, adding water if necessary. At the end add Bay leaf and ground pepper. Before serving, sprinkle the resulting goulash with chopped herbs.

Braised bear paw

You can learn how to prepare this delicacy from the following instructions.

Dissolve baking soda in water and place the bear's paw in the pan. Simmer for ten minutes.
Then put it in plain water and cook for another four hours.
Remove the claws, fur, and skin from the foot. Then remove all the seeds.
Wrap the meat in a thin cloth, continue to simmer with the duck, chicken breast and ham. Don't forget to change the water to remove the specific aroma.
Cut the finished meat into thin slices, season with garlic, onion, ginger and pour over wine. Simmer for a few more minutes.

Conclusion

If you follow the instructions correctly, bear meat produces very tasty and nutritious dishes. You can choose a culinary recipe to suit your taste and use it to prepare an exotic dinner.

Shish kebab and cutlets. However, keep in mind that the taste of this meat is specific and not everyone likes it.

Recipe for cooking bear meat in a slow cooker

Bear meat is a real delicacy that you cannot buy in a store. Therefore, few people know the nuances that should be paid attention to when cooking. It is believed that the most delicious meat comes from individuals under three years of age, and the special smell depends on the bear’s diet. Quite often the aroma of fat is so specific that it ruins the entire dish. In this case, it should be cut off without leaving any residue. How is bear meat prepared? Multicooker recipes are somewhat different from regular ones, so read our instructions carefully.

Cut one and a half kilograms of meat without fat into portions and place them in water. Soak the bear meat all day, remembering to periodically change the liquid.
For the marinade, mix, depending on your taste, olive oil, French mustard, adjika, suneli hops, garlic, thyme and a little mayonnaise.
Mix the meat with the resulting sauce, and then put it in the refrigerator for a day.
Prepare carrots, onions, celery and leeks for frying. Peel the vegetables and cut into pieces.
Place the meat along with the marinade in the multicooker bowl, add the prepared vegetables and cover them with a lid.
Turn on the device in the “Extinguishing” mode for three hours.
Peel and cut the potatoes into large slices. As soon as the specified time has passed, add it to the meat in the slow cooker and simmer everything together for another hour.

The finished dish turns out tasty and very satisfying. Serve it with a salad of fresh or stewed vegetables.

Stewed bear meat. Recipe

Wild animal meat should not be consumed if there are a number of diseases. In addition, bears are often carriers of trichinosis, and therefore it is better to have bear meat checked by a veterinarian before consumption. If it turns out that everything is in order, then you will become the happy owner of a rare delicacy. How to cook bear meat? Step-by-step preparation you can read here.

Cut the bear meat into small pieces, sprinkle them with pepper and salt, and then leave them alone for a while.
Take a pan and coat the inside with garlic. Place the meat in it and add water. Cook the bear meat until it is tender. This will take you about three hours, maybe more.
Heat a frying pan with a thick bottom, pour a small amount of vegetable oil into it and add the meat. Sprinkle a lot of chopped onion on top and add a little water.
When the liquid has evaporated, fry the meat until browned.

Serve bear meat with a side dish of stewed or fresh vegetables.

Bear BBQ

We continue to tell you about the most popular bear meat dishes. Recipes fried meat similar to those with which everyone is familiar. However, I would like to mention some differences. For example, for barbecuing you should use fresh, not In addition, you should completely remove the fat and ensure that the meat is completely cooked. Cook the bear meat in a dry frying pan or coals according to your signature recipe. Remember that meat must be checked by a veterinarian! If you decide to cook it in the oven, then follow the following instructions.

Salt the meat and leave it to marinate for a couple of days.
Prepare a sauce from 150 grams of water, tomato juice, ketchup, vinegar, salt and sugar, as well as any spices. Put it on the fire and cook for a quarter of an hour.
Place the meat in the sauce and cook it in the oven until done (about two hours).

At proper preparation When prepared, bear meat is somewhat similar to pork and does not have an unpleasant odor.

Bear soup

Vitamins of groups B and PP, microelements, phosphorus, potassium, magnesium and many other useful substances are contained in bear meat. Recipes for cooking meat vary, but they all say that the dish should be cooked for a long time - from three to five hours. To prepare bear soup, you will need to follow our instructions.

Remove veins and fat from the meat, cut it into small pieces and place in a pan filled with cold water.
Place the dish on the fire, and when the liquid boils, add the onion in the husk (remove only the top layer) and chopped roots of parsley, celery and parsnip to the meat.
Add a little sugar to the broth and cook it for about an hour.
After this, remove the meat, strain the broth, and simmer the vegetables along with peeled and sliced potatoes.
Separately from the other products, boil the pearl barley and place it in a pan with broth.
Slice the pickles, pour boiling water over them from the pan, and then add to the soup.
Combine all the prepared ingredients and cook them together for another quarter of an hour.

Pour the soup into bowls, and then add a little kvass or cucumber pickle to it. Please note that the meat must be well cooked, and it should not have a red tint.

Bear meat cutlets

As a rule, the meat of wild animals needs to be marinated for a long time to fight off the unpleasant smell. After the correct heat treatment it should not be red and hard. How else is bear meat prepared? You can find recipes for preparing second courses here. This time we will tell you how to make cutlets.

Separate the bear meat from the tendons, remove the fat, cut into pieces and grind through a meat grinder.
Peel the potatoes and several onions, cut into cubes, and then grind through the meat grinder a second time. Do the same with garlic and white bread soaked in milk.
Add eggs, salt, ground pepper, thick sour cream and milk left over from the bread to the minced meat.
Form cutlets, roll them in flour and quickly fry until crisp on both sides. After that, transfer them to a baking sheet previously covered with parchment and bake until done.

Serve the dish with any side dish and vegetables.

Braised bear paw

This delicacy is not so easy to prepare, so read the following recipe carefully.

Dissolve baking soda in water, place the paw in the pan and simmer for ten minutes.
After this, transfer it to plain water and cook for another four hours.
Remove the fur from the paw, claws, skin from the foot, and remove all the bones.
Wrap the meat in a thin cloth and continue to simmer with chicken breast, duck and ham. At the same time, do not forget to change the water often to get rid of the specific aroma.
Cut the finished meat into thin slices, season with onion, garlic, ginger, pour over wine and simmer for a few more minutes.

Bear meat goulash

Here is a recipe for another exotic dish, the main component of which is bear meat. Cooking recipes have similar features to recipes for the meat we are used to. Before you start preparing the goulash, be sure to soak the bear meat in water overnight. You can first add the juice of one lemon.

Dry 500 grams of meat and then cut it into cubes.
Fry it along with the onions over medium heat, stirring occasionally.
After this, add salt and flour to the meat, mix the products and fry them together for a few more minutes.
Mix the meat broth with a couple of tablespoons of tomato paste and pour it into the pan.

Simmer the bear meat under a closed lid for an hour and a half, adding water if necessary. Finally add ground pepper and bay leaf. Before serving, sprinkle the goulash with chopped herbs.

Conclusion

We will be glad if you like bear meat dishes. Cooking recipes you can choose according to your taste and use them to prepare an exotic dinner.

I never thought that I would ever have to try, much less cook, bear meat... I don’t have hunters and I don’t know how to cook game... but I had to... My son went with friends to the Pskov region to visit relatives of one one of my friends. So a relative-hunter shared his bear meat... We received about 3 kg of selected bear meat...
I scoured the entire Internet, read recipes and reviews about the taste of meat... There are few recipes, and opinions about the taste of meat are very contradictory, but if you don’t try it yourself, you won’t have your own opinion... In general, I didn’t find a recipe that would completely suit me, so I did it the way I did it... I only cooked half of the meat, and the other half of the meat went into the freezer. First, I soaked the meat all day, often changing the water. I added a little vinegar to the last water. Then I drained the water, dried the meat a little with paper towels and cut it into pieces... The soaked meat became grayish on top, and reddish in the cut (brighter than beef)

I read that it is necessary to cut off all the fat from bear meat, but the meat I received was already without fat and the meat was young, so I was lucky....Then the meat had to be marinated. I salted it, added a little olive oil, a little French mustard, a little adjika , suneli hops, Italian herbs, a handful of dry mint, a little cumin, dry garlic and a little mayonnaise - in general, I left a little of everything in there... Then I decided to add a little soda and lemon juice.... I mixed everything and left it in the refrigerator more than for a day.

It is recommended to keep it in the marinade for 3-4 days, but I decided that the meat is young, so less is possible.
Then I put the meat along with the marinade (there wasn’t that much of it) in a slow cooker alternating with vegetables. From the vegetables I took onions, carrots, stalked celery and leeks.

I set it to “stew” mode for 3 hours. During cooking, the smell was very appetizing. After the end of the program, I opened the lid, stirred, tasted it - the meat was almost (!) ready, and there was quite a lot of sauce. I added potatoes, cut into large pieces, bay leaves, a little seasoning for potatoes and a little more salt. Then I put it on the “stew” for another hour.

It turned out to be a very good roast! There is no specific bear smell, and the meat is a little reminiscent of beef stew.....it also has fiber...The only thing that seemed to me was that it turned out much more satisfying than a roast with other meat - I ate just a little and the impression is this: It was as if I had eaten too much.... My son also liked it.

This is what we had today for an exotic Russian lunch...

I cook forest animal meat in two stages.

First marinating; bear meat - 1.1 kg, kefir - 1 tbsp., grass - 10 g.

To marinate, I chop the meat, pour in a glass of kefir or cream, and add a little herbs with a fragrant smell (not for everyone). Today I use white clover. I leave the meat in a cold place for a day.

Second phase.

Ingredients:

marinated meat - 1.1 kg

cabbage - 0.5 small head,

onions - 5 pcs.

garlic - 5 cloves,

salt, spices - to taste.

For garnish, potatoes - 10 pcs.

I place coarsely chopped cabbage on the bottom of the cauldron. I rinse the meat from the marinade and place it with onions and garlic.

I cover everything on top with a layer of chopped cabbage, salt and pepper, pour in a glass of water, close it and put it in the oven.

After boiling, I turn the switch to 3 (three) and leave it to simmer. After 2.5 hours I cook the potatoes for a side dish.

3 hours after the cauldron was placed, the meat is ready.
I remove the cauldron from the oven and decorate the dish. The dish turns out very aromatic and tasty.

Bon appetit!

PS. During the third hour of simmering the meat, they called the apartment. It turned out that the cockroaches from the neighboring entrance were already taking a queue. The dish is really very appetizing.