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Let cool. Place meat in non-metallic container. Pour the marinade over the meat. Keep in a cool place, covered 3 to 4 days turning the meat over daily. When ready to cook, remove the meat and wipe dry. Save the marinade. Cut the fillet into 3/4-inch pieces or into chops. Brown the meat in the oil -- several pieces at a time.
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1⁄2 teaspoon salt. 1⁄4 teaspoon pepper. Cut bear meat into bite size pieces. Mix all the ingredients together and put into a plastic zip lock bag or glass bowl with lid. Add bear meat and place in fridge for several hours turning to coat as needed. Soak skewers in water for an hour and thread bear meat onto skewers along with any veggies.
[I ate] Roasted bear leg marinated with root beer and coffee for 3 days
A cola marinade is said to improve the taste of cooked bear meat. If boiled bear meat is not desirable, such as with steaks or roasts, the meat can be marinated prior to cooking. Some bear hunters swear by a buttermilk, cola, or vinegar marinade, which are all said to kill the unpleasant bear smell and improve taste. Acidic marinades that.
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Place 4-6 lbs. of bear steak in a pan and cover completely with the marinade. Cover and refrigerate for up to four days. Turn the meat over several times as it is marinating. Mix 3 tbsp. each of butter and minced chives. Add 1 1/2 tsp. French mustard, 2 tbsp. tomato paste, 1/2 crushed garlic clove and 1/2 tsp. Worcestershire sauce.
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Put in a cool place for about 24 hours, turning the steaks every once in a while. Remove the steaks from the marinade, let them drain and pat them dry. Heat a heavy frying pan and rub the pan with the rendered bear fat. Place the steaks in the pan and sear on both sides. Lower the heat and finish cooking, adding more fat to prevent sticking.
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Then, submerge tenderloin in the combined marinade ingredients and place in the refrigerator for 12 to 24 hours. Before cooking, remove the loin from the marinade to allow meat to come to room temperature. Grill the loin on high until the outer part of the meat is well done and even has some charred marks. Reduce the heat to medium/low.
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Grilled marinated bear backstrap from Jana Waller of Skullbound TV. More recipes at http://thesportingchef.com Facebook: https://www.facebook.com/thesportin.
Marinated Bear Backstraps Bear recipes, Backstrap recipes, Recipes
Kris Winkelman prepares marinated Bear Meat Steaks from 2015 Show 7 segment of Kris' Kitchen.For more check out https://winkelman.com Thanks for watching!
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Directions: Wash bear steak thoroughly and ensure it's free of hair. In a bowl, whisk together all marinade ingredients. Poke holes in the steaks to ensure marinade soaks through. Then add steaks to a gallon-sized bag or deep bowl. Afterwards let marinade for 1 to 24 hours. Soak wooden kabob sticks in water for 5 minutes.
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Therefore, bear meat is a natural fit for many Central and Eastern European recipes. Here, a bear roast gets the traditional sauerbraten treatment with a long marinade in red wine and vinegar, with a slightly sugary sauce that pairs with the natural sweetness of the meat. Serves: 4 Prep time: 30 minutes + marinade time Cook time: 3 hours.
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Place the bear steaks on the grill and sear each side for a couple minutes each side. Adjust heat as needed. Baste the top side of the bear steak, put the grill lid down and let cook a few minutes. Then turn steaks and baste the other side, close lid and repeat until the grilled bear steak reaches and internal temp of 160° F (71° C).
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Strain the marinade through a fine-mesh sieve and add the liquid to the Dutch oven. Bring the liquid to a heavy simmer, then cover and transfer the pot to a 325-degree oven. Braise for 2 ½ - 3 hours, or until the roast is very tender, but not falling apart. Transfer the bear roast to a platter and keep warm.
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Answers for Country where marinated bear is a specialty food crossword clue, 7 letters. Search for crossword clues found in the Daily Celebrity, NY Times, Daily Mirror, Telegraph and major publications. Find clues for Country where marinated bear is a specialty food or most any crossword answer or clues for crossword answers.
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Preheat oven to 375°F. In a large bowl, combine the ground bear meat, breadcrumbs, onion, garlic, eggs, ketchup, Worcestershire sauce, oregano, parsley, salt, and pepper. Mix together until combined. Grease a loaf pan and shape the meatloaf mixture into a loaf shape in the pan. Bake in preheated oven for 45 minutes.
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Place the meat and the marinade in a big roasting pan and bake 30 minutes per pound (300 minutes, or 5 hours). Bear has the consistency of pork and should be served well-done. 4. About three minutes before the roast is done, pour off the marinade and use it for gravy. Rub a little butter over the roast and stick in the cloves.
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Add the olive oil to a large pan and heat over medium high heat. Meanwhile, pat the roast down with a paper towel to absord excess moisture. Sprinkle it with 1/2 teaspoon of the salt and 1/2 teaspoon of the pepper. When the pan is hot, sear the roast on all sides, creating a nice crust. This will take 5-10 minutes.