Ontario's Black Bear Hunting Experts
For a delicious Bear Roast:
Try a well trimmed shoulder roast. Rub well with salt, pepper and garlic. Coat pan with shortening and rub a little on the roast itself. Roast for one hour at 350 then add 3 small quartered green apples (Granny Smith). On top of the stove in a medium saucepan, bring to a boil 1 quart canned tomatoes mashed, 2 onions chopped, 1 tsp. Dry mustard, 1 oz. Soy sauce, 4 beef bouillon cubes, 1 tbsp. Worcester sauce, 2 tbsp. Honey. Pour over roast, cover and cook for about 2 hours or until very tender. Add water as needed to make a nice, rich gravy.
The Best Bear Jerky you ever ate:
(Because of low temperature cooking, bear meat like pork, must be certified. To do this, put your meat in the freezer for 30 days prior to using.)
For 5 Lbs. Of Meat:
1 cup - Lea & Perrins Worcestershire sauce
1 cup - Kikoman Soy Sauce
2 tbsp. - Liquid Smoke (Wrights is best if available)
1 tbsp. - Salt
1 tbsp. Pepper
Any spices you like, add to it. Soak overnight.
Sprinkle Pepper or Cayenne Pepper on when you are ready to dry it or smoke it on low heat until dry.
You may add salt to taste.
Bear meat also makes a delicious sausage. Use any Bratwurst recipe.
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