[Sca-cooks] Cooking Bear

[Jeanne Papanastasiou]

It really depends on the bear.  I'm a coonass from New Orleans, and I grew
up hunting.  I've eaten black bear frequently.  The meat is sweet and
pinkish, and GREASY!!!  I've even HUNG it a good 3 feet over the fire but it
still dripped!  It was horrible!

I would recommend marinating it.  Take small portions and practice.  Try
rosemary or garlic, some Worcestershire, etc.  Practice before you move to
period recipes.

Soffya
http://www.aeonline.biz/Links.htm

-----Original Message-----
From: sca-cooks-admin at ansteorra.org
[mailto:sca-cooks-admin at ansteorra.org]On Behalf Of Sue Clemenger
Sent: Friday, February 07, 2003 12:49 AM
To: sca-cooks at ansteorra.org
Subject: Re: [Sca-cooks] Cooking Bear


Jane Massey wrote:
>
> Howdy,
> I have been offered some bear meat by a fellow scadian, but I am not sure
how to prep or cook the dang thing. Not really into having "Smokey" for
dinner but I am thinking of deep freezing it and serving it at high table in
March. Are there any period recipes for bear meat.  I know that Le Menagier
de Paris has a brief passage on "How to make Beef taste like Bear" but
that's the extent of anything I have seen on the subject. Any suggestions?
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