Braised Bear

If you’ve got bear meat in the freezer and you’re wondering what to do with it, this old-school braised bear recipe is your answer.

An overnight marinade breaks down the tough fibers, and a hard sear in bacon grease locks in that rich, gamey flavor.

From there, it’s low and slow with chili powder, garlic salt, and tomato soup until the meat practically falls apart on the fork.

Four thick-sliced onions melt into the braising liquid during the last stretch, building a sauce you’ll want to spoon over everything on the plate.

Hunter’s Tips

• Trim all fat before marinating. Bear fat can carry a strong, off-putting flavor that no amount of seasoning will mask.
• Use a simple red wine or apple cider vinegar marinade to tame the gamey taste overnight.
• Low and slow is non-negotiable. Bear meat is lean and tough, so rushing the braise will leave you chewing for days.
• Always cook bear meat to well done. Unlike beef, bear can carry trichinella parasites, so no pink centers here.