4 minute read
Harvest Your Own - Black Bear
► article and photos by Josh Glover
Whether you’re excited to go after your first bear, or you’re a seasoned hunter looking for a hunt of a lifetime, have you thought about eating the meat if you’re successful in your hunt?
Maybe you’ve heard some rumblings that the meat is indeed good. While others scoff at the idea due to some unexplainable stigma attached to it like flies to honey. The early settlers of the west would likely look at you like you had ten heads if you told them you were only interested in keeping the hide.
Bears were the whales of the prairies. Their meat and fat were used for everything from leather conditioning, heating, baking, and above all, eating. Bear meat was a staple for trappers, loggers, and hunters in the deep backwoods where goods and services were few and far between. Unfortunately, like many animal resources in those times, it was just that, a resource.
By the early 1900s, bear populations disappeared from much of their historical range. It wasn’t until we saw the birth of the North American model of conservation did these beautiful creatures get a chance to bounce back.
Today, according to www.fur.ca, bear numbers are in the ballpark of 900,000 in North America. Healthy populations mean healthy harvest numbers, which means a very sustainable, nutritious, organic, and delicious meat to be had.
I started hunting bears only a few years ago and was immediately hooked. Whether you plan to hunt over bait, or do a spot and stalk hunt in the foothills, and I’ve done both, bears are there for the taking. Tags are generous in Alberta and, if you’re doing the latter type of hunt, you need very little other than a good pair of boots and your projectile of choice.
People ask all the time, “What does bear meat taste like?” I try to liken it to something that resembles a pork-tasting beef. The truth is bear is a protein all on its own. It’s something you can substitute for pork or beef, but I will caution you against using it like beef. Bear should always be cooked to an internal temperature of over 160º F (71º C) due to the risk of trichinosis (also known as trichinellosis). So, if you are using bear in place of beef, know that you should cook it to well-done. If you feel inclined to have the meat tested first, you’ll have to do some research. I do not test my bear meat, as cooking it to 160°F makes it safe—and the meat will still be tender and juicy if cooked properly.
Honey Garlic Five-spice Black Bear Meatballs
PREP: 30M | COOK: 35-30M | TOTAL: 1H | SERVINGS: 6
1 SERVING: 462 Calories; 48 g Carbohydrate; 13 g Total Fat; 32 g Protein
Ingredients
Honey Garlic Sauce
• 1 cup honey
• 1/4 cup soy sauce
• 1 tbsp. or 3 cloves minced garlic
Meatballs
• 2 lbs. bear meat, ground and chilled (I use a 25% pork grind)
• 1 tsp. ground black pepper
• 3 tsp. salt
• 2 tbsp. flour
• 2/3 cup rolled oats
• 1 tsp five-spice powder
• 2 tsp or 2 cloves minced garlic
Optional: 2 cups broccoli florets; add to dish before placing in oven
Method
Honey Garlic Sauce
Put all the ingredients in a saucepan and simmer on the stove while you are making the meatballs. This helps it reduce and get that sticky consistency before you add it to your dish. Careful as it will boil over very quickly, usually when you’re not looking.
Meatballs
Preheat the oven to 400°F (200°C).
Add all your ingredients in a large bowl. Glove up and mix by hand for two minutes or until mixture is very tacky. Form balls roughly 1.5 ounces each, or an inch in diameter. Throw them from hand to hand to firm them up—this helps them stick together.
Add lots of butter to a deep-sided dish or pan, and heat on the stove at medium-high. Once your butter starts to brown, add a few meatballs at a time, browning them all around. Roll them around as they brown so they don’t flatten on one side. If they are a little square, no worries, they’ll still taste fantastic!
Once the meatballs are seared, place the meatballs and sauce in an oven-safe pan and cook uncovered in the oven for 15–20 minutes, or until they reach an internal temperature of 160°F (71º C).
Serve with fried rice, along with other Asian-inspired favourites from www.harvestyourown.ca/get-cooking.
