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Great Sacandaga Bear Recipes

 

 
   
 

Bear Kabobs- submitted by Kevin Layne
This is a great grill recipe for bear, venison and even the lesser meats like beef and chicken, Sometimes I even spring for some large shrimp.

Ingredients:

  • Cherry Tomatoes Canola Oil
  • Green Peppers Vinegar
  • Big mushrooms Worchester sauce
  • Onions Soy Sauce
  • Meat cut into 1 1/2 inch chunks Salt
  • 1 Bottle Russian salad dressing Pepper


Marinade-Mix the dressing in a big glass bowl with equal parts oil and vinegar. Add a dash of the worchester sauce, soy sauce, salt and pepper. Marinate the red meat (not chicken or shrimp) in the marinade for a couple of hours or all day.

Get your coals lit or fire up your gas grill and on coals adjust the heat to about four hippopotimus.(Hold your hand at about the level of the spears, then go....one hippopotomus, two hippo, three...ouch!!) Put the goodies on the spears, alternating items. The pieces of meat will pick up the flavor from the onions and the peppers, so vary the order that these are assembled.

Line your kabobs over the heat, cover loosely and go into the house and get the remaining marinade and a soft brush. Turn over kabobs and brush the marinade over all, repeat this several times. This does not take long to cook, usually when the tomatoes start looking like they want to fall off the kabob its done. Bear meat is like pork in that it has to be cooked through.

www.michigan-outdoors.com

Braised Bear Steak
Older bear meat can be prepared as follows:

Ingredients:

  • Flour
  • Salt and pepper
  • Thyme
  • 1 cup sliced onions
  • 4 tbsp. bacon fat
  • Bear steak, 3" thick
  • 1 1/2 cups broth
  • 1 cup red wine
  • 2 tbsp. tomato paste

Pound the flour and dry seasonings into the steak with the edge of a plate or a meat pounder. Brown the onions in the bacon fat and add the meat. Brown meat well on all sides. Add part of the broth and wine and bring to a boil. Cook briskly for 5 minutes. Turn steak, reduce heat, and cover the pan. Simmer for 1-1 1/2 hours, adding more liquid if necessary. When steak is tender, remove it to a hot platter. Add the tomato paste and additional liquid, if needed, to the pan juices to make a smooth sauce. Taste for seasoning and pour over the steak. Surround with boiled potatoes, garnish with parsley, and serve with sautéed mushrooms.

http://www.ces.ncsu.edu

Bear Meat Balls

Ingredients:

  • •2 lbs. ground bear meat
  • 1/4 cup chopped onion
  • 1/2 cup bread crumbs
  • 2 tbsp. milk

Mix.

Form into balls. Brown in oil in frying pan. Add 2 tbsp. flour and water to make gravy and simmer for 1 hour.

http://www.ces.ncsu.edu

Country Style Bear
Slice bear meat into serving size portions about 1/4" thick. Tenderize with a meat hammer. Dredge in seasoned flour. Brown quickly in a small amount of oil. Add enough water to cover meat. Cover pot tightly and simmer until tender over low heat. Thicken gravy to desired consistency with flour. Season to taste. Dehydrated onion soup may be used to flavor, as may fresh onion slices.

Bear Roast

Ingredients:

  • 4 lb. bear roast
  • 1 1/4 tsp. paprika
  • 1 tsp. salt
  • 1/4 tsp. pepper
  • 1/2 tsp. seasoned salt
  • 1 1/2 tbsp. instant minced onion
  • 1 cup beef bouillon

Rub all sides of bear meat with the first four ingredients. Place seasoned meat in crock pot, sprinkle with onion and pour bouillon over all. Cook on high setting for 1 1/2 to 2 hours per pound until 180 degrees F. (check internal temp. of thickest part of roast with meat thermometer).

Vegetables such as carrots, potatoes, and celery may be added and cooked the same amount of time as the meat. For gravy: remove meat from pot; stir flour in small amount of water and add to meat juices.


http://www.ces.ncsu.edu

 

 

 

 

 

 

 

Bear Information

Bear meat can be excellent when properly prepared, and when cooked, it is very much like pork. A young animal does not need to have its meat marinated, although this helps to tenderize the meat and to remove the gamey taste.

Older meat should always be marinated. Be sure to remove the fat before preparation. Also cut out all sinews and other undesirable parts.


The flavor of bear can vary greatly, depending on the animal's diet and the amount of fat left with the meat. A bear that has eaten carrion will have objectionable flavors, while one that has fed on berries will taste completely different.

Bear fat has a very strong flavor and will make the meat objectionable if not completely removed.

Care should be taken with bear meat to prevent the danger of trichinosis. Either be sure the meat is well cooked to an internal temperature of 170 degrees F. or that the meat has been stored at 10 degrees F. below 0 for at least 30 days.

Tenderness depends on the age of the bear. Young animals may be roasted; but don't overcook them. Older meat should be cooked with moist heat as in casseroles or stews. Marinating the meat may also help. Try using bear meat in your favorite recipe.

http://www.ces.ncsu.edu

 

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