Recipe: Candied Black Bear Backstrap

by
posted on April 14, 2016
black_bear_backstrap_f.jpg

Black bear is one of the most overlooked red meats hunted in North America. Those who have given it an honest try, and cooked it properly, love it. There are some that have a mental block about eating bear and it may take a blindfold and special recipe to convince them otherwise. Here is a recipe that would make anyone want to go bear hunting just to fill the freezer.

Meat
One bear loin roast, 3 to 4 pounds

Marinade
¼ cup soy sauce
• 1 cup Coca-Cola or Pepsi
• ½ cup dark brown sugar
• 2 Tbsp Dijon mustard
• ¼ cup tablespoons olive oil
• 2 Tbsp Worcestershire sauce
• 3 cloves garlic, minced
• 1 Tbsp dry mustard
• 2 Tbsp. balsamic vinegar
• 1 tsp ginger
• 1 tsp thyme, crushed

Glaze
• ½ cup brown sugar
• 1 Tbsp cornstarch
½ tsp dry mustard
• 1 Tbsp butter
• 2 Tbsp balsamic vinegar
• ½ cup Coca-Cola or Pepsi
• Salt and fresh ground pepper to taste

1. Combine all the ingredients for the marinade in a Ziploc bag and mix until completely blended. Set the bear roast in the marinade and seal the bag. Set the plastic bag in a bowl large enough to ensure the marinade covers all portions of the meat. Marinate at least 24 hours in the refrigerator.

2. Mix all glaze ingredients together in sauce pan; simmer and stir to thicken. Bonus Tip: Serve any remaining glaze with sliced pork if you like.

3. Remove roast from marinade and discard the marinade. Place marinated meat in roasting pan or dish and insert a meat thermometer into the thickest part. Do not add water. Do not cover.

4. Roast in the oven at 300 degrees Fahrenheit until the internal temperature reaches 175 degrees (approximately 2 hours). During the last 30 minutes of cooking time, brush on the glaze. Bonus Tip: This recipe also works well with a Camp Chef Pellet Grill, where you can add some smoke flavor.

5. Remove from the oven or grill and place onto a platter and tent with tinfoil to capture and maintain the moisture in the meat. Let the meat rest for 15 minutes before slicing.

6. Enjoy!

Remember: Like pork, bear meat should always be cooked until well done to avoid the danger of trichinosis. The best protection is to make sure all meat parts are heated to at least 170 degrees Fahrenheit.

Latest

Winchester 6.8 Western Copper Impact Ammo Lead
Winchester 6.8 Western Copper Impact Ammo Lead

First Look: Winchester 6.8 Western Copper Impact Ammo

Winchester’s new 6.8 Western 162-grain solid copper load sports their Copper Impact bullet, boasting a muzzle velocity of 2875 fps. It shoots accurately, hits hard and penetrates deeply.

Indiana Artist Wins California Upland Game Bird Stamp Art Contest

A painting of mountain quail has been chosen by a panel of judges as the winning entry in the 2021-2022 California Upland Game Bird Stamp Art Contest. The painting was created by Jeffrey Klinefelter of Etna Green, Indiana.

First Look: FORLOH Hunting Apparel

FORLOH is on a mission to design, source and manufacture world-class hunting apparel right here in the USA. Engineered with a ‘no concessions’ approach, every piece of gear is backed by a lifetime guarantee. 

New for 2022: Savage 110 Magpul Hunter

A hybrid hunting/target rifle, the newest Savage 110 translates deadly range accuracy into notched tags and a full freezer.

Oregon: ODFW announces 2023 annual wildlife art contest

The winning artist in each contest receives a $2,000 award and winning artwork is used to produce collector's stamps and other promotional items with sale proceeds benefitting Oregon's fish, wildlife and their habitats.

Primos Releases New Trigger Stick Gun Mounted Bipods

Primos hunting has announced its new line of Trigger Stick Gun Mounted Bipods, which come in short, medium and tall heights.

Interests



Get the best of American Hunter delivered to your inbox.