The single most rewarding hunt stalk might just be the black bear. It’s not solely the art of the hunt that makes this a feat but also the sweet and savory taste of a black bear dinner. It shares the same ruby-red hues of venison but exceeds it in sweetness. This compliments the pork-like texture of this indulging treat. Spring-bear and Fall-bear are going to vary in taste. If your feat is that of a spring bear, you’ll have a tender, vegetarian-based meat. The peregrinated fall Bear’s diet is rich in fish, berries and other pleasures of the woods which leads to a more is going to fatty meat.
However, striking down the black bear is just the beginning of a strategic procedure in making a pleasurable and safe meal for you and your company. The meat will spoil and become tough quickly if the handler is not efficient in storing and cooking the meat. If you’re able to withstand the brutal task of butchering the bear (highly recommended paying a professional butcher), you’ll immediately need to store it on ice. If you’re able to store it at -10F for about 30 days you’ll kill off any threatening game bacteria such as trichinella larvae- techniques such as salting, smoking and microwaving won’t do the trick.
Now that the meat is cured and ready to cook, it’s time for the finishing stages of this lavishing piece of work. For a tasty, tender plate, you’ll want to slow cook it. Set the oven temperature to 325° and frequently check with a digital thermometer. Once the thickest part of the cut hits 150°, take the masterpiece out of the oven and let it sit, preferably in foil, for 10 minutes. Set the table and reveal the sweet and tender flavor of black bear!
Source: Out Door Canada
Image Source: Flickr
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