Girlfriend made this up last night and it’s a great and very easy to way to cook up bear mince.

Ingredients
-1 pound bear mince
-1 package of dried onion soup mix
-1 small can of evaporated milk
-1/4 cup bread crumbs
-1 teaspoon seasoning salt
-1/2 of a small onion, Diced fairly finely.
-1 tbsp olive oil if meat is lean or has not had fat added

1.Mix it all up in a bowl. Throw it in a small (10″) bread pan, even out the mixture.
2.Bake for 40-45 minutes at 350*f.

Use dripppings afterwards to make gravy using a powder mix such as ‘Bistro’ and serve with mashed potatos and your choice of vegies.

Serves 3-4 people

Submitted by Ryanb

4 lbs. bear steak
2 cloves garlic, minced
1 med. onion, minced
3 stalks celery and leaves, chopped
6 raw sweet potatoes, sliced lengthwise

Cut bear meat into one-inch cubes, as for stew. Brown meat in bacon drippings or vegetable oil and put in roasting pan. Add 1/2 cup water and the minced garlic, minced onion, and chopped celery. Cover the stew and bake in oven at 350 degrees F. Add water as needed during cooking time. How long the meat needs to cook depends on the age of the animal. However, after 2 hours, check for tenderness. When the meat begins to get tender, add the raw sweet potatoes. Add water as necessary. Cover and cook until meat and potatoes are done.

3-4 lbs. young bear roast
1/4 cup cooking oil
1 garlic clove
1 minced onion
1/3 cup vinegar
2 bay leaves
1/3 cup water
1 tbsp. lemon juice
2 tbsp. sugar
1/2 tsp. chili powder
2 tbsp. dry mustard
1/2 tsp. cayenne pepper
1/4 tsp. pepper
1/2 cup catsup
2 tsp. salt
1/4 cup soy sauce

Place roast in a skillet and add cooking oil. Braise roast on all sides using high heat. Add remaining ingredients and simmer for 30 minutes. Place roast and sauce in an open pan and cook for 3-4 hours at 350 degrees. Baste often. Roast should be served well done. Serves 6-8.

4 lb. bear roast

1 1/4 tsp. paprika
1 tsp. salt
1/4 tsp. pepper
1/2 tsp. seasoned salt
1 1/2 tbsp. instant minced onion
1 cup beef bouillon

Rub all sides of bear meat with the first four ingredients. Place seasoned meat in crock pot, sprinkle with onion and pour bouillon over all. Cook on high setting for 1 1/2 to 2 hours per pound until 180 degrees F. (check internal temp. of thickest part of roast with meat thermometer). Vegetables such as carrots, potatoes, and celery may be added and cooked the same amount of time as the meat. For gravy: remove meat from pot; stir flour in small amount of water and add to meat juices. Serves 6.

2 lbs. ground bear meat
1/4 cup chopped onion
1/2 cup bread crumbs
2 tbsp. milk

Mix. Form into balls. Brown in oil in frying pan. Add 2 tbsp. flour and water to make gravy and simmer for 1 hour.

Slice bear meat into serving size portions about 1/4″ thick. Tenderize with a meat hammer. Dredge in seasoned flour. Brown quickly in a small amount of oil. Add enough water to cover meat. Cover pot tightly and simmer until tender over low heat. Thicken gravy to desired consistency with flour. Season to taste. Dehydrated onion soup may be used to flavor, as may fresh onion slices.

1 1/2 lbs. bear steak
1 1/2 tbsp. vegetable oil
2 large onions, cut into 1/2″ slices, rings
1 can (10 3/4 oz.) condensed cream of mushroom soup
1 (4 oz.) can sliced mushrooms
drain & reserve liquid
1/2 cup dry sherry
1 1/2 tsp. garlic salt
3 cups hot cooked rice

Cut steak into thin strips. In a large skillet (oven-proof, if desired), brown meat in oil, using high heat. Add onions. Saute until tender crisp. Blend soup, sherry, liquid from mushrooms, and garlic salt. Pour over steak. Add mushrooms. Reduce heat; cover and simmer 1 hour or until steak is tender. (Or cover and bake at 350 degrees.) Serve over beds of fluffy rice. Makes 6 servings.

Flour
Salt and pepper
Thyme
1 cup sliced onions
4 tbsp. bacon fat
Bear steak, 3″ thick
1 1/2 cups broth
1 cup red wine
2 tbsp. tomato paste

Pound the flour and dry seasonings into the steak with the edge of a plate or a meat pounder. Brown the onions in the bacon fat and add the meat. Brown meat well on all sides. Add part of the broth and wine and bring to a boil. Cook briskly for 5 minutes. Turn steak, reduce heat, and cover the pan. Simmer for 1-1 1/2 hours, adding more liquid if necessary. When steak is tender, remove it to a hot platter. Add the tomato paste and additional liquid, if needed, to the pan juices to make a smooth sauce. Taste for seasoning and pour over the steak. Surround with boiled potatoes, garnish with parsley, and serve with sauteed mushrooms.

The next time you do a bear ham, bone it out in one piece first. Take the entire ham off the bone in one piece so it can be layed out kind of flat.

Now, marinate it overnight in a large covered roasting pan. It should be big enough to keep the meat flat, not rolled. I use plenty of Italian salad dressing, and turn it often to keep all the meat moist. This means you will have to get up a couple of times, but it will be well worth it.

In the morning fire up your barbeque and get it smoking hot. Take the meat out of the pan and sear it really hard over your barbeque set at the highest heat. Leave the marinade in the pan. Don’t sweat it if the meat should appear ready to burn. You want the outside to be really well seared.

Now, put the meat back in the roasting pan with the marinade. Add five or six diced cloves of garlic, a couple of large sliced onions, four or five large stalks of celery cut into chunks about an inch or so long, one teaspoon of salt, one tablespoon of pepper, and a large can of crushed or stewed tomatoes.

Add enough water to bring level half-way up the meat and stir all the ingredients together. Cover the roaster and put in oven. Set to 250 degrees and cook for six hours. Turn the meat over after three hours, turn again every hour after. You will turn the meat four times.

Even though it reduces somewhat, there should be enough liquid to finish cooking, however don’t let it get so low that it scorches the meat. Add water if necessary.

After you have turned the meat the fourth time (six hours) add enough scrubbed carrots to give the whole thing a nice colour. I usually use at least eight, sometimes more, large carrots cut in half and then the tops cut in half again lengthwise. Plunge the carrots into the liquid, cover the roaster and cook for one-half an hour at 350 degrees.

Serve with boiled potatoes, rice or noodles, and see if you can keep them from coming back for seconds.

Cariboo