Black bear – Boreal Wild https://borealwild.com Thu, 14 Jan 2021 01:47:20 +0000 en-US hourly 1 https://wordpress.org/?v=5.8.10 Bear Ribs with Birch/ Mustard Barbecue Sauce /bear-ribs/ /bear-ribs/#respond Sun, 02 Aug 2020 23:21:41 +0000 /?p=30

Smoked black bear ribs when birch syrup-mustard barbecue sauce. Dandelion greens, sauteed and topped with the leftover bear crackin from rendering the bear fat earlier this week

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Ingredients

Mustard Birch Barbecue Sauce

  • 1 cup brown mustard
  • 1/2 cup apple cider vinegar
  • 1/4 cup birch syrup
  • 1/4 cup brown sugar
  • 2 tbsp garlic powder
  • 1 tbsp black pepper
  • 1 tbsp smoked paprika
  • 1 tbsp rosemary
  • 2 tsp cumin
  • 1 tsp salt
  • 1/2 tsp cayenne pepper
  • 1/2 tsp chipotle powder

Ribs

  • 1 full rack bear ribs
  • salt and pepper to taste

Instructions

Barbecue Sauce

  • Combine all ingredients in a bowl. Mix until smooth.
  • Store in cool place such as a refrigerator for several hours to several days, to allow flavors to blend.

Ribs

  • Cut ribs down to a size manageable for your equipment. Remove membrane from the back of ribs, it typically starts to loosens with a knife, and then you can peel off fairly easily with your fingers.
  • Boil ribs in a stock pot of water and some salt for 3 to 5 minutes. Remove from water and let cool completely
  • When ribs are at room temperature, pa t dry and massage both sides with spice rub.
    And get your hot smoker going, you want to shoot for a temperature of about 225°F
    Place ribs on an oiled rack and smoke for about 2 hours
  • Remove ribs, and place them in foil, add some water and wrap tightly.
    Return to smoke for 2 hours
  • Remove ribs from foil and coat with a layer of barbecue sauce, return to smoke for 15 minutes. Repeat this step two more times.
  • Remove from smoker and let rest 20 minutes.
]]> /bear-ribs/feed/ 0 Bear Barbacoa /bear-barbacoa/ /bear-barbacoa/#respond Mon, 04 May 2020 02:20:00 +0000 /?p=106

After living in Texas for over a decade, this is one of my favorite slow cooked game recipes, and I was overjoyed to find a way to blend it into my new northern landscape. The spicy, smokey tender pulled meat definitely makes me a little homesick for Austin. I used the shoulder for this, but I’ve made it with just about every cut of meat, from bear, beaver or moose to chuck roast, beef cheeks and wild boar. Because it cooks slow and long it can also be a nice way of dealing with tougher cuts. I think this might be a great way to introduce someone to bear, it’s rich beefy flavor holds up well in this.

I served it as tacos here, on my grain-free tortillas, with fermented jalapeños, Alaska bluebell greens, onion, carrots, avocado and a creamy chipotle sauce. It is also easily serve it in omelets, over rice, or as a sandwich or bowl.

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Bear Barbacoa

Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 35 minutes
Servings 10

Ingredients

  • 3 tbsp fat such as lard or cooking oil
  • 4 to 6 lb bear roast shoulder, or other cut
  • 1/2 cup apple cider vinegar
  • 2 cups broth (or water)
  • 1/4 cup citrus juice
  • 2 7 oz cans chipotle in adobo sauce chopped with sauce
  • 4 tbsp garlic, chopped or more to taste
  • 2 tbsp cayenne
  • 3 tbsp cumin
  • 1 tbsp salt
  • 2 tsp black pepper
  • 4 tsp oregano
  • 2 large onions thinly sliced

Instructions

  • Heat fat or oil in a large dutch oven over low heat, gradually increasing heat to medium-high. Add bear and sear all sides, until well browned all over.
  • Add remaining ingredients and mix to coat, turning bear as needed.
  • Simmer low on stove top or in oven at 275°F for 6 to 8 hours, until meat separates easily with a fork. Add more water if needed.
  • Let rest 20 minutes and shred with forks.
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