Bear meat should be marinated; a roast should be marinated for two – five days, then roasted, first in a very hot oven (400°), then at 300° until tender. After marinating two days, bear steaks can be fried or grilled, basting with marinade while cooking; never serve it rare. Bear chops should be marinated two days, then browned in butter and fried until tender. Remove the chops and pour some marinade into the pan with drippings to make gravy.

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