Recipe: Green Curried Black Bear

In many parts of the country, black bear is highly coveted table fare. It is recommended that bear meat be cooked to an internal temperature of 160-degrees Fahrenheit. Freezing may be a reliable method for killing trichinella in pork, but it may not be effective for wild game meat, which can be infected with freeze-resistant species of the parasite.

Green curry sauce is an excellent base for simmering bear meat, making it flavorful, tender, and safe to consume. It is easy to prepare, and you can control the heat level with the types of peppers you add.

The longer you simmer a curry, the richer and thicker it becomes. The recipe is outstanding when reheated, making it a fantastic option for hunting camp when time is limited and everyone is hungry.

Ingredients

• 2 lbs. black bear roast, cut into 1-inch cubes
• 24 ozs. coconut milk, canned
• 3 Tbsp curry paste, green preferred
• 1 4.5 oz. can green chilis
• Zest of 1 lemon
• 2 Tbsp fish sauce
• 1 tsp salt
• 2 green chiles, fresh chopped (poblano, Anaheim, jalapeno, or serrano)
• 1 bunch fresh cilantro, chopped

Directions

1. In a medium saucepan, simmer the coconut milk over medium heat for 5 minutes, allowing it to begin to thicken.
2. Add the curry paste and canned green chilies and bring to a simmer while stirring constantly.
3. Add the bear meat and cook over medium heat for about 15 minutes.
4. Add the lemon rind, salt, and fish sauce. Stir until the mixture begins to boil. Reduce the heat and simmer, uncovered, for 30 to 45 minutes.
5. Add chopped fresh chilies and cilantro and simmer 5 minutes. Serve over rice or with naan bread.

*The longer you simmer the curry mixture, the thicker it gets, and the richer the flavors. Don’t be afraid to simmer it for an extra hour to maximize flavors with a deeper, smoother sauce.