2 July 2007

What Does Bear Meat Taste Like?

Posted by Darrell under: Black Bear; Alaska .

Doesn't look delicious and tender does it? I wish I could answer that question, but I can’t exactly. I can say, unequivocally, that it doesn’t taste anything like “Chicken”! We grilled our first bear steaks last night and I wasn’t sure what to expect. We had some adventurous company over. I’ve had bear before and it was good, but this particular bear of which we would be partaking was a 15 year old boar black bear. I wasn’t expecting too much. However, I was in for a big suprise.

We grilled the steaks (which were thick backstrap) for about 6 minutes per side at about 550 degrees. The finished product was a perfect medium rare with a pink middle. The meat was wonderful. Not only was it delicious, it was amazingly tender. It was as good as any venison steak I’ve ever had. One of our guest commented “I like this more than venison, and I LOVE venison”.  My heart goes out to those that declined our invitation to partake in this incredible feast.

Next time, I might not have everything but the backstrap done as summer sausage. Although, the summer sausage (prepared by Jerry’s Meats in Juneau Alaska) is AWESOME too.

Lesson: EAT THAT WILD MEAT!

25 Comments so far...

Jon Bryan Says:

2 July 2007 at 7:41 pm.

Sounds good! I have eaten Rattlesnake and Alligator, but never Bear. We only eat Venison for red meat.

David Spahr Says:

7 February 2010 at 9:01 am.

I had black bear meat from northern Maine recently and it was absolutely delicious. A 200-250 lb. boar. I couldn’t believe it! I couldn’t stop eating it. To me it tasted like lamb or goat more than any other meat I have eaten. It was a bit greasy but I actually found it pleasant and not overpowering. It may be my new favorite meat. I may reconsider bear hunting but there aren’t that many in my immediate neighborhood in Central Maine.

There are a lot of food wimps in the world. Their preconceptions color everything they say (and taste). Don’t listen to them.

Scott Says:

11 May 2011 at 8:54 am.

Hold it! Be extremely careful about grilling or BBQing bear, because of Trichyonosis. Rare? Holy smokes, that’s a recipe for disaster. Read up on it, you should roast bear meat or thoroughly cook in some other fashion to be absolutely sure you are safe.
From http://www.dnr.state.md.us/huntersguide/BearHunt_Care.asp:

Black bear meat can be a carrier of Trichinella spiralis and Toxoplasma gondii, the parasites that cause the diseases trichinosis and toxoplasmosis in humans. Proper cooking techniques can ensure that your bear meat is safe to eat. Like pork, the proper cooking time for bear meat is 375 degrees F for 20-25 minutes per pound. Internal cooking temperature should reach 160 degrees for 3 minutes or more before consumption. Cook until there is no trace of pink meat or fluid paying close attention to areas around the joints and close to the bone. Freezing meat does not always kill these parasites. Connoisseurs of bear meat suggest freezing, canning or eating it within a week after the kill as the flavor becomes stronger with age. Trim fat from the meat especially well and, as is the case with all meat, good wrapping and sealing is recommended.

I love black bear but i always roast for 4 - 5 hours on 450 degrees, tightly sealed with tin foilf ot keep it moist. Really really good.

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