17 Savory Bear Meat Recipes for Adventurous Cooks

Jump into the wild side of cooking with our roundup of 17 Savory Bear Meat Recipes for Adventurous Cooks! Whether you’re looking to impress at your next dinner party or simply craving something uniquely delicious, these dishes promise to elevate your culinary game. From hearty stews to gourmet grills, there’s a bear meat recipe here to satisfy every adventurous palate. Ready to explore? Let’s dive in!

Bear Meat Stew with Root Vegetables

Just when you thought stew couldn’t get any heartier, this bear meat version with root vegetables proves otherwise. It’s a robust dish that demands attention and rewards with deep flavors.

Ingredients

• 2 lbs bear meat, cubed
• 2 tbsp clarified butter
• 1 large onion, finely diced
• 3 cloves garlic, minced
• 2 cups beef stock, homemade preferred
• 1 cup red wine, full-bodied
• 2 large carrots, peeled and chopped
• 2 parsnips, peeled and chopped
• 1 large rutabaga, peeled and cubed
• 1 tbsp fresh thyme leaves
• Salt and freshly ground black pepper, to season

Instructions

1. Preheat a large Dutch oven over medium-high heat. Add clarified butter until shimmering.
2. Season bear meat cubes with salt and pepper. Sear in batches until deeply browned on all sides, about 3 minutes per batch. Remove and set aside.
3. In the same pot, sauté onion and garlic until translucent, about 5 minutes. Deglaze with red wine, scraping up browned bits.
4. Return bear meat to the pot. Add beef stock, carrots, parsnips, rutabaga, and thyme. Bring to a simmer.
5. Cover and reduce heat to low. Simmer gently for 2.5 hours, or until meat is fork-tender.
6. Tip: For a thicker stew, remove lid during the last 30 minutes of cooking to reduce liquid.
7. Tip: Skim any excess fat from the surface before serving for a cleaner flavor.
8. Tip: Let the stew rest for 10 minutes off the heat before serving to allow flavors to meld.

Yielded is a stew with tender bear meat and vegetables that have absorbed the rich, wine-infused broth. Serve it over a bed of creamy polenta for a contrasting texture.

Grilled Bear Meat Kabobs with Pineapple

Bold flavors meet in this grilled bear meat kabobs with pineapple, a dish that combines the richness of game with the sweetness of fruit for a balanced bite.

Ingredients

• 1.5 lbs bear meat, cubed
• 2 cups fresh pineapple, cubed
• 1/4 cup clarified butter
• 2 tbsp soy sauce
• 1 tbsp garlic, minced
• 1 tsp ground black pepper
• 1/2 tsp sea salt

Instructions

1. Preheat grill to 375°F.
2. In a bowl, combine bear meat cubes with soy sauce, minced garlic, black pepper, and sea salt. Marinate for 30 minutes.
3. Thread marinated bear meat and pineapple cubes alternately onto skewers.
4. Brush skewers with clarified butter.
5. Place skewers on the grill. Cook for 10 minutes, turning once halfway through.
6. Check for doneness; meat should reach an internal temperature of 160°F.
7. Remove from grill. Let rest for 5 minutes before serving.

Serve these kabobs on a bed of wild rice for an earthy contrast. The pineapple caramelizes slightly, offering a sweet counterpoint to the savory bear meat. Skewers can also be garnished with fresh cilantro for a pop of color and flavor.

Bear Meat Chili with Beans

Zesty and robust, this bear meat chili with beans is a hearty dish that packs a punch. Perfect for cold nights or outdoor gatherings, it’s a unique twist on a classic.

Ingredients

• 1.5 lbs bear meat, ground
• 2 cups dried pinto beans, soaked overnight
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 2 tbsp clarified butter
• 2 cups beef stock, homemade preferred
• 1 can (14.5 oz) fire-roasted tomatoes, crushed
• 2 tbsp chili powder
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 1 tsp sea salt
• 1/2 tsp black pepper, freshly ground

Instructions

1. In a large Dutch oven, melt clarified butter over medium heat until shimmering.
2. Add finely diced yellow onion, sauté until translucent, about 5 minutes.
3. Stir in minced garlic, cook for 1 minute until fragrant.
4. Increase heat to medium-high, add ground bear meat, breaking it apart with a spoon. Cook until browned, about 7 minutes.
5. Drain soaked pinto beans, add to the pot along with beef stock, crushed fire-roasted tomatoes, chili powder, ground cumin, smoked paprika, sea salt, and black pepper.
6. Bring to a boil, then reduce heat to low. Cover and simmer for 2 hours, stirring occasionally, until beans are tender.
7. Tip: For deeper flavor, let the chili rest for 10 minutes off the heat before serving.
8. Tip: If the chili thickens too much, adjust consistency with a splash of beef stock.
9. Tip: Serve with a dollop of sour cream and a sprinkle of fresh cilantro for added freshness.

Dense and flavorful, this chili boasts a rich texture and a smoky, slightly gamey profile. Try serving it over a baked sweet potato for a balanced meal.

Slow Cooker Bear Meat Roast

Yearning for a hearty, wild game dish that practically cooks itself? This slow cooker bear meat roast is tender, flavorful, and effortlessly elegant.

Ingredients

• 3 lbs bear roast, trimmed of excess fat
• 2 tbsp clarified butter
• 1 cup dry red wine
• 2 cups beef stock, homemade preferred
• 1 large yellow onion, finely diced
• 4 cloves garlic, minced
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper

Instructions

1. Heat clarified butter in a large skillet over medium-high heat until shimmering.
2. Sear bear roast on all sides until deeply browned, about 4 minutes per side. Transfer to slow cooker.
3. Deglaze skillet with red wine, scraping up browned bits. Pour over roast.
4. Add beef stock, onion, garlic, rosemary, thyme, salt, and pepper to slow cooker.
5. Cover and cook on low for 8 hours, or until meat is fork-tender.
6. Remove roast from slow cooker. Let rest for 10 minutes before slicing.
7. Strain cooking liquid into a saucepan. Simmer until reduced by half, about 10 minutes.
8. Serve roast sliced, drizzled with reduced sauce.

Perfectly cooked bear roast falls apart with a fork, offering a rich, gamey flavor balanced by the aromatic herbs. Pair with roasted root vegetables or a wild mushroom risotto for a complete meal.

Bear Meat and Wild Mushroom Pie

Unusual yet undeniably comforting, this pie combines rich bear meat with earthy wild mushrooms for a hearty dish.

Ingredients

• 2 cups bear meat, cubed
• 1 cup wild mushrooms, sliced
• 1/2 cup clarified butter
• 1 large onion, finely diced
• 2 cloves garlic, minced
• 1 tsp fresh thyme, chopped
• 1 tsp fresh rosemary, chopped
• 1/2 cup all-purpose flour
• 2 cups beef stock
• 1 sheet puff pastry, thawed
• 1 pasture-raised egg, lightly beaten
• Salt and freshly ground black pepper

Instructions

1. Preheat oven to 375°F.
2. In a large skillet, heat clarified butter over medium heat until shimmering.
3. Add cubed bear meat, searing until browned on all sides, about 5 minutes. Remove and set aside.
4. In the same skillet, add onions and garlic, sautéing until translucent, about 3 minutes.
5. Add wild mushrooms, thyme, and rosemary, cooking until mushrooms are tender, about 4 minutes.
6. Sprinkle flour over the mixture, stirring to combine, and cook for 1 minute.
7. Gradually add beef stock, stirring constantly until the mixture thickens.
8. Return bear meat to the skillet, season with salt and pepper, and simmer for 10 minutes.
9. Transfer the mixture to a pie dish, covering with puff pastry. Trim excess and crimp edges.
10. Brush the pastry with beaten egg, then cut a few slits for steam to escape.
11. Bake until the pastry is golden and puffed, about 25 minutes.

Outstanding in its depth of flavor, the pie offers a tender, gamey meat contrast with flaky pastry. Serve with a side of roasted root vegetables to complement its rustic charm.

Pan-Seared Bear Meat with Berry Reduction

Bear meat offers a rich, gamey flavor that pairs beautifully with the sweetness of berries. This dish transforms wild ingredients into an elegant meal.

Ingredients

• 1 lb bear meat, trimmed and cut into 2-inch steaks
• 1 tbsp clarified butter
• 1 cup mixed wild berries (blackberries, blueberries, raspberries)
• 1/4 cup red wine
• 1 tbsp honey
• 1 tsp fresh thyme leaves
• Salt, to season

Instructions

1. Season bear steaks generously with salt on both sides.
2. Heat clarified butter in a cast-iron skillet over medium-high heat until shimmering.
3. Sear steaks for 3 minutes per side for medium-rare, or until internal temperature reaches 130°F. Tip: Avoid moving steaks to ensure a perfect crust.
4. Remove steaks from skillet; let rest on a warm plate.
5. In the same skillet, add mixed berries, red wine, and honey. Tip: Scrape up browned bits for added flavor.
6. Simmer reduction for 5 minutes, until berries break down and sauce thickens slightly.
7. Stir in fresh thyme leaves; cook for 1 minute more.
8. Slice rested bear meat against the grain; serve with berry reduction drizzled over top. Tip: Pair with a robust red wine to complement the gamey meat.

The bear meat remains tender and juicy, contrasting with the berry reduction’s bright acidity. Serve atop a bed of wild rice for a complete wilderness-inspired dish.

Bear Meat Sausages with Herbs

Outdoor enthusiasts and culinary adventurers alike will appreciate the robust flavors of this unique dish. Bear meat sausages with herbs offer a gamey, rich taste that’s perfectly balanced with aromatic seasonings.

Ingredients

• 2 lbs ground bear meat, chilled
• 1/2 cup ice-cold water
• 2 tbsp kosher salt
• 1 tbsp freshly ground black pepper
• 2 tsp crushed fennel seeds
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1/2 tsp curing salt #1
• Natural hog casings, soaked in warm water for 30 minutes

Instructions

1. In a large mixing bowl, combine ground bear meat with ice-cold water, kosher salt, black pepper, fennel seeds, thyme, rosemary, and curing salt #1. Mix thoroughly until spices are evenly distributed and the mixture becomes sticky.
2. Stuff the meat mixture into prepared hog casings using a sausage stuffer, twisting into 6-inch links. Tip: Keep the meat and equipment cold to ensure easy handling.
3. Hang the sausages in a cool, dry place (55°F) for 12 hours to dry the casings slightly.
4. Preheat a smoker to 175°F. Smoke the sausages for 4 hours, using hickory wood chips for a deep, smoky flavor. Tip: Maintain a consistent temperature to prevent fat rendering out.
5. Increase smoker temperature to 225°F and continue smoking until the internal temperature of the sausages reaches 160°F, about 2 more hours. Tip: Use a meat thermometer for accuracy.
6. Remove sausages from the smoker and let rest for 10 minutes before serving.

Serve these sausages sliced over a bed of wild rice or alongside a sharp mustard for a bold contrast. The texture is firm yet juicy, with a smoky, herbaceous flavor profile that stands up to hearty sides.

Bear Meat Tacos with Avocado Salsa

Unusual yet undeniably delicious, bear meat tacos offer a wild twist on taco night. Pair with avocado salsa for a creamy contrast.

Ingredients

• 1 lb bear meat, ground
• 1 tbsp clarified butter
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/4 tsp cayenne pepper
• 1/2 cup red onion, finely diced
• 2 cloves garlic, minced
• 8 corn tortillas
• 1 ripe avocado, diced
• 1/4 cup cilantro, chopped
• 1 tbsp lime juice
• 1/2 tsp sea salt

Instructions

1. Heat clarified butter in a skillet over medium-high heat until shimmering.
2. Add ground bear meat, breaking it apart with a spatula. Cook until browned, about 5 minutes.
3. Stir in smoked paprika, ground cumin, and cayenne pepper. Cook for 1 minute to toast spices.
4. Add red onion and garlic. Sauté until onion is translucent, about 3 minutes.
5. Warm corn tortillas in a dry skillet over medium heat for 30 seconds per side.
6. Combine diced avocado, cilantro, lime juice, and sea salt in a bowl. Gently mix to create salsa.
7. Fill each tortilla with bear meat mixture. Top with avocado salsa.

Expect tender, flavorful meat with a hint of smokiness, balanced by the freshness of avocado salsa. Serve with a side of pickled jalapeños for an extra kick.

Bear Meat Burgers with Caramelized Onions

Kick off your culinary adventure with these robust Bear Meat Burgers, elevated by the sweet depth of caramelized onions. Perfect for those seeking a wild twist on a classic.

Ingredients

• 1 lb ground bear meat
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tbsp clarified butter
• 2 large yellow onions, thinly sliced
• 1 tbsp brown sugar
• 1/4 cup beef stock
• 4 brioche burger buns, lightly toasted

Instructions

1. Preheat a cast-iron skillet over medium heat for 5 minutes.
2. Season the ground bear meat with kosher salt and black pepper. Divide into 4 equal portions, forming into patties.
3. Increase skillet heat to medium-high. Add clarified butter, swirling to coat. Place patties in skillet. Cook for 4 minutes per side for medium-rare, or until internal temperature reaches 145°F.
4. Remove patties. Tent with foil. Reduce heat to medium-low. Add sliced onions to skillet. Cook, stirring occasionally, for 10 minutes.
5. Sprinkle brown sugar over onions. Pour in beef stock. Continue cooking, stirring frequently, for another 5 minutes until onions are deeply caramelized.
6. Assemble burgers on toasted brioche buns, topping each patty with a generous portion of caramelized onions.

Witness the harmonious blend of gamey richness and sweet onions, creating a burger that’s both hearty and nuanced. Serve with a side of wild berry compote for an unexpected contrast.

Bear Meat Stir-Fry with Asian Vegetables

Outdoor enthusiasts and culinary adventurers alike will appreciate this unique twist on a classic stir-fry. Bear meat, known for its rich flavor, pairs perfectly with crisp Asian vegetables for a dish that’s both hearty and refreshing.

Ingredients

• 1 lb bear meat, thinly sliced against the grain
• 2 tbsp clarified butter
• 1 cup shiitake mushrooms, sliced
• 1 cup bok choy, chopped
• 1/2 cup snow peas
• 1 tbsp ginger, minced
• 2 cloves garlic, minced
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp sesame oil
• 1/2 tsp red pepper flakes

Instructions

1. Heat clarified butter in a large wok or skillet over medium-high heat until shimmering.
2. Add bear meat slices, searing for 2 minutes per side until browned. Remove and set aside.
3. In the same wok, add shiitake mushrooms, sautéing for 3 minutes until they begin to soften.
4. Introduce bok choy and snow peas, stirring frequently for 2 minutes to retain crispness.
5. Stir in minced ginger and garlic, cooking for 30 seconds until fragrant.
6. Return bear meat to the wok, mixing well with the vegetables.
7. Pour in soy sauce and oyster sauce, tossing to coat evenly. Cook for 1 minute.
8. Drizzle with sesame oil and sprinkle red pepper flakes, stirring to combine. Remove from heat.

The bear meat offers a robust depth, while the vegetables provide a satisfying crunch. Serve over steamed jasmine rice or alongside a crisp Asian slaw for contrasting textures.

Bear Meat and Lentil Soup

Gather around for a hearty Bear Meat and Lentil Soup, a robust dish that combines wild flavors with earthy lentils for a satisfying meal.

Ingredients

• 1 lb bear meat, cubed
• 1 cup green lentils, rinsed
• 2 tbsp clarified butter
• 1 large onion, finely diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 4 cups beef stock
• 2 bay leaves
• 1 tsp smoked paprika
• Salt, to season

Instructions

1. Heat clarified butter in a large pot over medium heat until shimmering.
2. Add cubed bear meat, searing on all sides until browned, about 5 minutes. Remove and set aside.
3. In the same pot, add diced onion, carrots, and celery. Sauté until softened, about 5 minutes.
4. Return bear meat to the pot. Add rinsed lentils, beef stock, bay leaves, and smoked paprika.
5. Bring to a boil, then reduce heat to low. Simmer covered for 45 minutes, until lentils are tender.
6. Season with salt to taste. Remove bay leaves before serving.

Yield a soup with a rich, gamey flavor balanced by the earthiness of lentils. Serve with crusty bread for dipping.

Bear Meat Jerky with Spicy Glaze

Wild game enthusiasts, rejoice. This bear meat jerky with a spicy glaze is a bold, flavorful twist on a classic snack.

Ingredients

• 2 lbs bear meat, thinly sliced against the grain
• 1 cup soy sauce
• 1/2 cup brown sugar
• 1/4 cup honey
• 2 tbsp apple cider vinegar
• 1 tbsp smoked paprika
• 1 tsp cayenne pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp liquid smoke

Instructions

1. In a large bowl, combine soy sauce, brown sugar, honey, apple cider vinegar, smoked paprika, cayenne pepper, garlic powder, onion powder, and liquid smoke. Whisk until the sugar dissolves completely.
2. Add the bear meat slices to the marinade, ensuring each piece is fully coated. Cover and refrigerate for 12 hours, turning the meat once halfway through.
3. Preheat the oven to 175°F. Line baking sheets with parchment paper.
4. Remove the meat from the marinade, letting excess drip off. Arrange the slices in a single layer on the prepared baking sheets, ensuring they do not touch.
5. Bake for 4-6 hours, flipping the slices every hour, until the jerky is dry but still pliable. Tip: Check for doneness by bending a piece; it should crack but not break.
6. Let the jerky cool completely on the baking sheets before transferring to an airtight container. Tip: For extra crispiness, leave the oven door slightly ajar during the last hour of baking.

The jerky boasts a perfect balance of sweet, spicy, and smoky flavors, with a chewy yet tender texture. Serve it as a high-protein snack on hiking trips or pair with a sharp cheddar for a sophisticated appetizer.

Bear Meat Pasta with Wild Garlic Pesto

Foraging meets comfort in this hearty dish, blending wild game with fresh, aromatic herbs. Perfect for those seeking adventure on a plate.

Ingredients

• 1 lb bear meat, ground
• 12 oz pasta, preferably pappardelle
• 2 cups wild garlic leaves, packed
• 1/2 cup pine nuts, toasted
• 1/2 cup extra virgin olive oil
• 1/2 cup Parmesan cheese, freshly grated
• 1 lemon, zested and juiced
• 1 tsp sea salt
• 1/2 tsp black pepper, freshly ground

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add pasta and cook until al dente, about 8-10 minutes. Drain, reserving 1/2 cup pasta water.
2. While pasta cooks, heat a large skillet over medium-high heat. Add bear meat, breaking it apart with a spoon. Cook until browned, about 5-7 minutes. Remove from heat.
3. In a food processor, combine wild garlic leaves, pine nuts, Parmesan, lemon zest, and juice. Pulse until finely chopped. With the processor running, slowly drizzle in olive oil until pesto is smooth. Season with salt and pepper.
4. Toss cooked pasta with bear meat and wild garlic pesto. Add reserved pasta water as needed to loosen the sauce.
5. Serve immediately, garnished with additional Parmesan and a drizzle of olive oil.

Notably, the pesto’s brightness cuts through the richness of the bear meat, creating a balanced dish. Try serving with a side of crusty bread to soak up the sauce.

Bear Meat Curry with Coconut Milk

Explore the rich flavors of bear meat curry with coconut milk, a hearty dish that combines wild game with creamy coconut for a unique taste experience.

Ingredients

• 1.5 lbs bear meat, cubed
• 2 cups coconut milk
• 1 tbsp clarified butter
• 1 large onion, finely diced
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp curry powder
• 1 tsp ground turmeric
• 1 tsp cumin seeds
• 1 cinnamon stick
• 2 bay leaves
• 1 cup chicken stock
• Salt, to season

Instructions

1. Heat clarified butter in a large pot over medium heat until shimmering.
2. Add cumin seeds, cinnamon stick, and bay leaves. Toast for 30 seconds until fragrant.
3. Stir in diced onion, cooking until translucent, about 5 minutes.
4. Add minced garlic and grated ginger, sautéing for another 2 minutes.
5. Sprinkle curry powder and ground turmeric over the onion mixture, stirring to coat.
6. Introduce cubed bear meat to the pot, browning on all sides, approximately 5 minutes.
7. Pour in chicken stock and coconut milk, bringing the mixture to a gentle simmer.
8. Reduce heat to low, cover, and let simmer for 2 hours, stirring occasionally.
9. Season with salt to taste before serving.

Hearty and aromatic, this bear meat curry offers a tender texture with a deep, spiced flavor profile. Serve over steamed jasmine rice or with warm naan bread for a complete meal.

Bear Meat and Potato Hash

Craving a hearty, wild game dish? This Bear Meat and Potato Hash combines robust flavors with simple techniques for a satisfying meal.

Ingredients

• 1 lb bear meat, ground
• 2 cups Yukon Gold potatoes, diced into 1/2-inch cubes
• 1/4 cup clarified butter
• 1 medium yellow onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp ground black pepper
• 1/2 tsp sea salt
• 2 pasture-raised eggs, lightly beaten
• 2 tbsp fresh parsley, chopped

Instructions

1. Heat clarified butter in a 12-inch cast-iron skillet over medium heat until shimmering, about 2 minutes.
2. Add diced potatoes, spreading evenly. Cook undisturbed for 5 minutes to develop a golden crust.
3. Stir potatoes, then add chopped onion and minced garlic. Cook until onions are translucent, about 3 minutes.
4. Push vegetables to the skillet’s edge. Add ground bear meat to the center, breaking it apart with a wooden spoon.
5. Sprinkle smoked paprika, black pepper, and sea salt over the meat. Cook until meat is browned, about 4 minutes, stirring occasionally.
6. Combine meat and vegetables, then create two wells in the hash. Pour beaten eggs into each well.
7. Cover skillet and reduce heat to low. Cook until eggs are set to your liking, about 3 minutes for runny yolks.
8. Garnish with chopped parsley before serving.

Rich in flavor, this hash offers a perfect balance of tender bear meat and crispy potatoes. Serve with a side of sourdough toast for dipping into the egg yolks.

Bear Meat Ragu over Polenta

Craving something wild and comforting? This bear meat ragu over polenta combines rustic flavors with creamy texture for a hearty meal.

Ingredients

• 1.5 lbs bear meat, cubed
• 2 tbsp clarified butter
• 1 cup dry red wine
• 2 cups homemade beef stock
• 1 large onion, finely diced
• 2 carrots, finely diced
• 2 celery stalks, finely diced
• 3 garlic cloves, minced
• 1 tbsp tomato paste
• 1 tsp fresh rosemary, minced
• 1 tsp fresh thyme, minced
• Salt, to precise measurement
• 1 cup coarse polenta
• 4 cups water
• 1/2 cup grated Parmesan cheese

Instructions

1. Heat clarified butter in a large Dutch oven over medium-high heat until shimmering.
2. Add cubed bear meat, searing on all sides until deeply browned, about 3 minutes per side. Remove and set aside.
3. In the same pot, add onion, carrots, and celery. Cook until softened, about 5 minutes.
4. Stir in garlic and tomato paste, cooking for 1 minute until fragrant.
5. Deglaze with red wine, scraping up any browned bits, and reduce by half, about 5 minutes.
6. Return bear meat to the pot. Add beef stock, rosemary, and thyme. Bring to a simmer.
7. Cover and cook on low heat for 2.5 hours, until meat is tender.
8. Meanwhile, bring water to a boil in a separate pot. Whisk in polenta, reduce heat to low, and cook for 30 minutes, stirring occasionally.
9. Stir Parmesan into polenta until melted and creamy.
10. Season ragu with salt to precise measurement before serving.

Zesty and rich, the ragu’s deep flavors pair perfectly with the creamy polenta. Serve with a sprinkle of extra Parmesan and a side of crusty bread for dipping.

Bear Meat Kebabs with Yogurt Marinade

Authentic and adventurous, bear meat kebabs offer a unique twist on traditional grilling. Pairing with a yogurt marinade ensures tenderness and flavor.

Ingredients

• 1.5 lbs bear meat, cubed
• 1 cup full-fat Greek yogurt
• 2 tbsp extra virgin olive oil
• 1 tbsp smoked paprika
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1 tbsp lemon juice
• Wooden skewers, soaked in water for 30 minutes

Instructions

1. In a large bowl, combine Greek yogurt, olive oil, smoked paprika, minced garlic, ground cumin, sea salt, black pepper, and lemon juice. Whisk until smooth.
2. Add cubed bear meat to the marinade, ensuring each piece is thoroughly coated. Cover and refrigerate for at least 4 hours, preferably overnight, for maximum flavor penetration.
3. Preheat grill to medium-high heat (375°F). Thread marinated bear meat onto soaked wooden skewers, leaving small gaps between pieces for even cooking.
4. Grill kebabs for 4-5 minutes per side, or until meat reaches an internal temperature of 160°F, turning once to achieve a charred exterior.
5. Let kebabs rest for 5 minutes before serving to allow juices to redistribute.

Lusciously tender with a smoky depth, these kebabs shine when served atop a bed of wild rice or with a side of grilled vegetables. The yogurt marinade imparts a subtle tang, balancing the gamey richness of the bear meat.

Conclusion

Mouthwatering and adventurous, these 17 savory bear meat recipes offer a unique twist for the daring home cook. Whether you’re looking to impress at your next dinner party or simply explore new culinary horizons, there’s something here for everyone. We’d love to hear which recipes you try—drop a comment with your favorites and don’t forget to share the love on Pinterest!