Bear Stew Meat
I have been given some bear meat, in the form of stew meat. I don't want to ruin something that I will probably never get again ~ any ideas what I should do with it?
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I have been given some bear meat, in the form of stew meat. I don't want to ruin something that I will probably never get again ~ any ideas what I should do with it?
5 Comments
1. let it sit in a heavily-spiced, vinegar-based marinade for 3 days, then stew it in a stock made from bear bones (sound great, right? - I'm guessing pork bones would be closest) with veg, cool it, then bread and deep-fry chunks of it; kind of like deep-fried chunks of sauerbraten, I guess;
2. grind it up and make garlicy meatballs out of it. For a gross-looking pic of the latter, see: http://eda-recepty.com/cooking/4495-kotletj-iz-medvezhatinj Never tried bear myself, but I trust the Russians on this - their cuisine is often very good at rendering the inedible delicious.
It's also possible at least one of the answerers is also a life-long hunter. Yes, fat can be an issue as can "gaminess", depending upon a number of factors such as what the animal was eating and how the meat was handled after the kill.
Excess fat should render out during browning and the braise. A lot of "off" flavors are oil-soluble and can be improved with a 24-hour marinade if necessary / desired.
Assuming the beat was shot and butchered recently, not just out of hibernation and had the opportunity to feed, you have a beginning of a fatty and pungent piece of meat.
Make sausage.
Or cover the taste with a lot of spices and/or tomato sauce.
Have hunted (for family eating, not sport) a lot of wild game and bear meat is not great.
Yep, if it's labeled "stew meat", braise it as you would beef chuck. The procedure simultaneously resolves any issues with trichinosis.