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Bear Recipes

Below are a small collection of bear recipes that I have come across in my searches and would like to share with you.  If you have any other recipes that you would like to share on my website, please e-mail me and I will be glad to add them.


Wild Turkey and Wild Rice Soup
  • 3 cups water
  • 1 can mushroom soup
  • 1 can chicken broth               
  • 2 cans cream of potato soup
  • 8 ounces wild rice
  • 2 cups light cream
  • 8 pcs of bacon (diced)
  • 1 cup (6 slices) American cheese
  • ½ cup of diced onion
  • Salt and Pepper to taste
  • 1 cup diced celery
  • 4c cooked & shredded Wild Turkey
Combine water, broth and wild rice in a medium sauce pan, bring to a boil then simmer for 45 minutes.  Sauté the bacon, onion and celery in a fry pan until done. Place the finished ingredients (except the cheese) into a slow cooker along with the soups, light cream and finished rice, and turn to the desired level (med. for 2-4hrs) (high for 1 to 2 hrs) (low for 4 to 8hrs) Salt and Pepper to taste then add the cheese ½ hour before eating. I like to make up a batch then place it into Vacuum bags (do not seal) hang bag in freezer using clothes pins and clip to the wire basket until frozen.  Then vacuum seal the bag to have for another date.  Just pull out and microwave or heat on a stove top on a low heat (do not boil)  

 

Wild Turkey White Chili

  • 1 lb white northern beans
  • 7 cups chicken broth
  • 2 cloves garlic (minced)
  • 1 large onion (chopped)
  • 1 TBS ground white pepper
  • 1 tsp salt
  • 1 TBS dried oregano
  • 1 TBS ground cumin
  • ¼ tsp ground cloves
  • 1 7oz can diced green chilies
  • 5 cups diced cooked wild turkey
  • 1 TBS diced jalapeño pepper
  • 8 flour tortillas
In a large pot (or crock pot) combine: beans, 5 ¼ cups broth, garlic, onion, white pepper, salt, oregano, cumin and cloves.  Simmer for 5 hours stirring occasionally.  After 5 hours, stir in green chilies, diced turkey, jalapeños and the remainder of chicken broth.  Simmer for 1 hour.

CONIDMENTS (all optional): Monterey Jack cheese (shredded), black olives, salsa, sour cream

TO SERVE:  Line each bowl with a  flour tortilla, spoon in chili and serve with desired condiments.  


Black Bear Stew
  • 4 to 5 lbs. bear meat cut in 1 inch cubes
  • 1/4 cup flour
  • 1 tbs. italian seasoning
  • 4 tbs. butter
  • 2 tbs. vegetable or corn oil
  • 1 large onion diced
  • 1 8 oz. tin beef broth
  • 4 bay leaves (do not eat)
  • 2 lb. small potatoes
  • 5 parsnip sliced (optional)
  • 5 carrots sliced
  • 1 turnip cubed (important ingred.)
  • 1 lb. fresh mushrooms if button size do not slice

Here's how Bobo does it. Preheat oven to 325 Deg.. put flour with seasonings in plastic bag and shake until bear meat coated, combine oil and butter in skillet and brown meat and drain off grease from meat. In a large dutch oven add 2 or 3 qts. of water and all ingredients. Cook approx. 2 to 3 hrs. adding water if necessary checking every 30 mins.  Serve with fresh rolls or italian bread. 
 
Bear Lasagne by Lisa 

SAUCE:

  • 1 can whole tomato
  • 1 can crushed tomato
  • 1 can tomato puree
  • 2 can tomato sauce
  • 1 can tomato paste
  • 1 finely chopped garlic clove
  • 1 half small onion
  • 1 tsp basil
  • 2 TBS Italian seasoning
  • 1 tsp. sugar
  • 1/4 cup red wine (optional
  • mint leaves 
  • pepper (optional)
  • Italian grated cheese (just a pinch)

Simmer on low heat for at least 6 hours

BEAR:

  • 1 lb package sweet Bear sausage ( this is made half pork and half Bear meat )
  • 1 lb package hot Bear sausage
  • 1 lb package hamburger meat (you can use Bear hamburger)

 Take meat out of casings and fry over medium heat till browned add chopped onion for flavoring with crushed garlic.  Fry hamburger till browned.  Set aside in a bowl.  In a large bowl mix 2 lbs of ricotta cheese or cottage cheese, 2 tlb spoon parsley, 4 large eggs.  Blend well set aside.  Use no bake lasagna noodles 2 boxes.  In a large baking dish cover bottom of dish with sauce then lay noodles then sprinkle the meat out over the noodles then spoon ricotta cheese (about 4 large spoonfuls dropped indifferent areas).  Sprinkle mozzarella shredded cheese (two packages of mozzarella) continue to layer (I layer one vertical then horizontal just easier to dish out) top off with noodles and cover with sauce, cover with foil.
Bake at 350 degree oven for 1 hour.  Feeds 8 to 10 people.

 

Bear Marinade by Kathy Lunch

  • 1 onion, finely chopped 
  • 1 carrot, diced 
  • 2 sticks celery, diced 
  • 1 tsp. paprika 
  • 1 cup cider 
  • 2 TBS. orange juice 
  • 1 TBS. lemon juice 
  • 1 clove garlic, mashed 
  • 1 bay leaf 
  • 1 dash nutmeg 
  • 1/2 tsp. dry mustard
Combine ingredients in enamelware pan.  Slowly bring to boiling point.  Boil for 5 minutes.  Marinate bear meat for several hours.  Above ingredients will marinate enough meat for approximately 3 people.  Double recipe if serving more than 3.  Place meat over fire, roast and baste frequently with this sauce. 


Bear Meat Loaf by Daniel J. Kalagian

  • 3 lbs ground bear meat 1 lb ground beef (fatty)
  • 3 cans Campbell's French onion soup
  • 3 eggs
  • 1 1/2 cups of bread crumbs
  • 1 can mushrooms 8 oz or larger
  • 1/4 cup ketchup
  • garlic powder (to taste)
  • black pepper (to taste)
This recipe is very simple heck I invented it so how hard can it be. 

First drain the broth out of 2 cans of the French onion soup and set aside. Next put the other ingredients (except 3rd can of soup) into a mixing bowl. Add the onions from the two cans of soup and mix well. put into roasting pan and pour broth and the third can of onion soup over top. Set oven at 350 degrees and cook for 2 1/2 hours or until done.  Make sure that the meat is thoroughly cooked


Bear Recipe by Jeff Bruenenn

  • 1-2 lb of venison or bear steaks
  • 1 qt of tomato juice
  • 3/4 cup brown sugar
  • 2 TBS Worcestershire sauce
  • 1/2 tsp black pepper
  • 1/2 tsp celery seed
  • 1 medium onion (diced)
Cook meat until thoroughly cooked in a slow cooker or crock pot.  Drain off fat and add ingredients above.   Let simmer for at least 4 hours.  I recommend serving with mashed potatoes as the gravy is excellent on them. This recipe is simple to prepare and doesn't take a lot of special ingredients.  Everyone that I have served venison or bear with this recipe loves it and would swear that it was not wild game.