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tried bear steak once off of my bear last year nasty stuff loved the jerky and peppersticks but what else can i cook up off a bear that taste good

I found its not what but how its cooked.Have some smoked and try it.Almost seems like you have to cook it and then cook it again.

I found you have to cook steak the same day you shoot it. Little chewy but good flavor. Seems if it is froze, after a couple weeks, it has a rancid taste. JMO Grind it up for bear sausage, it's edible. Cut the steaks out of the back upper muscle of the hind quarter. Back straps aren't where it's at!

Jerkey is the only way to go
as long as you TRIM ALL FAT
it will not be so greasy

Keep it simple and stay with the jerky

Bear meat is one of my favorites, but it can be awful if not prepared right. My two favorite ways are canned stew or cubed steak. Either way, a bear will spoil very quickly and needs to be skinned and cleaned within 2-3 hours of killing (at least field dress it).
Also, when processing the meat I always trim every bit of fat off the meat that I can get. I don't like the way the fat makes the meat taste.
When making the stew, place meat (quartered) in quart jars with 1 tsp of canning salts and pressure can for 90 min. on 10 lbs pressure and thats all there is to it. When it comes time to eat it, I place a quart jar in a crock pot with a few veggies (potatos, carrots, onion, celery, etc) and cook on low until veggies are done and its ready to eat. As for the cube steak, I bread it in flour and fry it with garlic powder, black pepper, and seasoning salt.
Either way, you can't go wrong in my opinion!

Make sure u get every once of fat off of the meat or its unedible. Get it cooled as fast as possible, then you will have the best wild meat in the woods. Bear in my opinion is far better then any deer or elk. But I listen to those who didn't like it and I believe it was how the meat was taken care of after the kill, its so important on a bear.

catdog360 wrote:Make sure u get every once of fat off of the meat or its unedible. Get it cooled as fast as possible, then you will have the best wild meat in the woods. Bear in my opinion is far better then any deer or elk. But I listen to those who didn't like itan d I believe it was how the meat was taken care of after the kill, its so important on a bear.

x2

I would have to say the ribs are my favorite. Take the rack of ribs sprinkle lowreys seasonsalt, chili powder, brown sugar, and a little worchesteshire sauce all over it put it in the fridge overnight. The next day fire up your smoker on medium heat with whatever chips you prefer and let them smoke for around 2 hours. Pull them off the smoker and coat them in whatever BBQ sauce you like put them on the grill for about 10 minutes a side turning once. It sounds like a lot of work but do it once and you won't be dissapointed.

One other thing is the fat is marbled into the meat so it doesn't last long in the freezer. Like a couple other fellas said, the fat is what gives it a bad taste.

i have never had the problems with taste ya'll talk about but i power boil my meat 3 times before preparing any way. stew bar b que you name it can't tell mine apart from a boston butt.

I have tried bear several times in the past and did not care for it at all, however I did like it when it was made in to jerky and summer sausage.

if you will bring it to hard boil 3 times for 3o minutes before going through the other stuff draining it each time and rinsing the extreme boil draws out all the fat no matter marble or left from trimming. then just fix it like you would any other beef.

Probably all the gummi bears and cookies their eating out of the stumps. lol

My friend gave me a smoked bear ham that he had done at a butcher's shop. Really good stuff.
Sean