Wild Game - Bear (8) Collection
bear rump roast 
barbecued bear leg 
roast saddle of bear 
simple bear roast 
oven-barbecued bear loin 
bear 'n beans 
bear meatball skillet 
parmesan bear chops 
My nephew loved this porridge... 
Baby-food Porridge 
1/4 cup  cooked jasmine rice (very soft and mushy)
2 Tbsp  cooked lentils (very soft and mushy)
1 clove  garlic
1/4 tsp  turmeric
  a few seeds of cumin
1/2 tsp  butter
1 Tbsp  cooked carrots (very soft and mushy)
1 Tbsp  cooked peas (very soft and mushy)
Cook rice in 1:2 proportions. 1 part rice, 2 parts water. You will need 
to cook it a little longer to get it to a mushy consistency. 
Cook 1/2 cup red lentils with 1 clove garlic, 1/4 tsp. turmeric and a few 
seeds of cumin until very, very soft. It may need about 1 and 1/2 cups 
water. Do not throw away liquid, use it to make the porridge. 
Cook carrots and peas either individually or together until really soft 
and pulpy. 
When you are ready to feed baby, mix a combination of rice, lentils, 
carrots, peas, butter and salt. Use discretion about the amount. 
The same thing could be done with spinach. Cook only the leaves until 
soft and follow the same instructions. 
I hope this is helpful. This by the way is (if it is not obvious already) 
a well balanced meal. 
Good Luck! 
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bear rump roast 
suitable for a young animal. saddle or leg could also be used. 
cut one clove of garlic into small slivers, insert in gashes in the 
roast, season with salt and freshly ground pepper. lard or tie with 
bacon or fat pork (adjust salt if you are using bacon). roast uncovered 
at 325f for 35 to 45 minutes per pound, with just enough beef bouillon 
or red wine to cover the bottom of the roasting pan. baste frequently 
with the pan juices, serve with noodles and currant or wild blueberry 
jelly. or make the gravy with currant jelly added to it. 
barbecued bear leg 
spit the bear leg and roast over deep bed of coals in a pit. be sure 
you're on sandy or clay soil, not humus or root-filled soil, especially 
where shallow-rooted evergreens are present. the fire in your cooking 
pit could start such roots smoldering and the results are disastrous. to 
get back to your bear - baste frequently with your favorite barbecue 
sauce, made in rather large quantities, for this will be a fairly 
lengthy procedure. remember that bear must be well done - the time. of 
course, will not depend not only on the bear's size, but on your fire. 
roast saddle of bear 
1 cup  cider
2 Tbsp  soy sauce
1 tsp  ginger
1 Tbsp  lemon juice
2 Tbsp  honey
combine liquids 
season with salt and pepper and then lard a saddle of bear. pour over 
the combined liquids and roast as directed for bear rump roast, basting 
with the pan juices. 
simple bear roast 
brown a 2 - 3 pound bear roast in a dutch oven, searing it on all sides. 
remove oven from heat and allow to cool before adding water. mix one 
lipton onion soup mix and one cup water to make a paste. put paste on 
top of the roast and add another cup of water to bottom of oven, peal 
and cut up 6 - 8 carrots and add to oven. cook on fire or burner hot 
enough to make a wisp of steam come from lid every 10 - 15 seconds for 2 
- 3 hours. if fire is hotter than that, monitor water closely. it'll 
taste just like beef. 
arlen sandland 
"since my wife tasted bear she would rather i hunt bear than deer." 
a few general rules when cooking with bear: 
when cooking to well-done, a meat thermometer reads l90 f. 
when well-done meat is pierced with a fork, the juices should run clear, 
not pink. 
generally use dry cooking s for tender, fat bear and moist cooking 
s and/or marinades for older, stringy bears, although marinades 
may be used for any bear. 
if you feel the bear is a bit gamey and/or tough, soak for 24 hours in a 
solution of 1 tablespoon salt and 1 tablespoon vinegar to 1 quart of 
lue park, muzzleloading hunter 
3 to 4 lb.  tenderloin of bear
2 large  onions, sliced
barbecue sauce: 
1 cup  catsup
1 tsp  salt (optional)
1/2 tsp  tabasco sauce
1/4 tsp  chili powder
1 cup  water
1 tsp  prepared mustard
2 to 3 Tbsp  brown sugar
1/4 tsp  liquid smoke.
preheat oven to 350 f. 
cut loin into half inch slices, place in a baking pan and cook in oven 
for a half hour. prepare barbecue sauce by combining all sauce in a sauce 
pan and simmering gently until time to pour it 
over the meat slices. when the half hour is up, strain off juices and 
fat from bear. layer onion slices on top of the meat, pour the sauce 
over all, cover and bake another hour. 
serves 6. 
note: this sauce can be made in quantity and frozen for future use. 
bear pot roast with orange 
lue park, muzzleloading hunter 
2 to 3 lb.  boneless bear roast
1   onion, chopped
1   rib celery, sliced
2 clove  garlic, cut into thin slices
1   orange, peeled and sectioned
8 oz.  orange juice
2 Tbsp  dry white wine
  currant jelly
preheat oven to 400 f. 
place the meat in a lightly greased roasting pan. lay the onion, celery, 
garlic and orange slices on and around the meat. combine the orange 
juice with the white wine and pour over meat. cover and roast l l/2 
hours. turn meat and baste occasionally with pan juices while cooking. 
during the last half hour of cooking time, brush meat with melted 
currant jelly, and leave the lid off the pan. 
the cooking liquids may be served in a separate bowl to go along with 
the meat. 
serves 4 to 6. 
bear 'n beans 
lue park, muzzleloading hunter 
8-1/4-   inch slices of leftover bear roast
  l2 pound sliced bacon
1   onion, chopped
1   green pepper, chopped
1   lpound 15-ounce can of baked beans
2 Tbsp  brown sugar
2 Tbsp  prepared mustard
1/2 cup  or more of catsup, to taste. (or use l/2 cup of the barbecue
  sauce recipe with the oven barbecued bear recipe).
preheat oven to 350 f. 
chop bacon and fry until crisp in a large skillet. remove bacon and set 
aside. drain off bacon grease leaving 1-2 tablespoons in the pan. saute 
the onion and green pepper. combine all the ingredients, except the bear 
slices. layer half the bean mixture in a lightly oiled two-quart 
casserole dish. place meat on top and cover with remaining bean mixture. 
cover and bake until mixture bubbles, about one-half hour. 
serves 4. 
variation: use ground or chopped cooked bear meat. (would work well with 
bear meatball skillet 
lue park, muzzleloading hunter 
1/2 lb.  ground bear meat
1 small  onion, chopped
2   garlic cloves, minced
1/4 cup  bread crumbs
1 tsp  dry mustard
1/4 tsp  chili powder
  l2 cup milk
1   egg, beaten
2 Tbsp  fat
11/4 cup  tomato juice
1 tsp  soy sauce
1 large  onion, sliced
2   ribs celery, sliced
2   carrots, sliced
mix first eight ingredients together; shape into balls. roll balls 
lightly in flour and brown in heavy skillet in the hot fat. add tomato 
juice, soy sauce, onions, celery and carrots. cover skillet and simmer 
on medium-low heat for 40-45 minutes. 
serves about 6 
parmesan bear chops 
lue park, muzzleloading hunter 
4 to 6   bear chops
3 Tbsp  flour
2 Tbsp  parmesan cheese
1/2 tsp  salt
1/2 tsp  crushed dried thyme
1/4 tsp  pepper
2 small  onions, sliced
1/3 cup  water
3   zucchini, sliced
3 Tbsp  parmesan cheese
1/2 tsp  paprika
combine flour, 2 tablespoons parmesan cheese, salt, thyme and pepper in 
a paper sack, or on a pie plate and mix well. dredge chops in mixture. 
brown meat in a small amount of oil in a heavy skillet. lay onion slices 
atop meat, add water; cover, reduce heat; simmer for 15 minutes. add 
zucchini. combine the leftover flour mixture with the additional 3 
tablespoons parmesan cheese and the paprika. sprinkle over ingredients 
in the skillet, but do not stir. cover and simmer over low heat another 
25 minutes. 
serves 6. 
buckskinner cookbook http://www.coon-n-crockett.org/cookbook.htm 
frank "big ugly" spoerl fspo...@aol.com of des moines, iowa has kindly 
donated his collection of approximately 662 wild game recipes to the 
buckskinner cookbook! the recipes are in a 766k text(.txt) file so you 
can read and search them with windows wordpad. for faster download the 
file is compressed. 
(ID: 5074) Mirror: rec.food.recipes: Wed, Nov 10, 2004

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