Bear recipes: How to cook what you kill

The 2015 bear hunt is underway and already bringing in substantially more bears than the past two seasons. But what do you do with the bear afterwards? Watch video

The 2015 bear hunt is underway and already bringing in substantially more bears than the past two seasons. 

But what do you do with the bear and its deep-red gamey (some might say greasy) flesh afterward? Several of the hunters NJ Advance Media spoke with this week said they planned to make the bears they killed into dinner.

To assist hunters with their preparations, the state Department of Environmental Protection released a 17-page cookbook last year that explains how to butcher bear along with recipes for cooking bear meat as a meatloaf, stew, chili, bratwurst and, even, osso bucco. Preparations for bear jerky and bear stock are also included in the cookbook.

More than 200 animals taken on first day of bear hunt

A word of warning: Black bear meat can be a carrier of Trichinella spiralis and Toxoplasma gondii, the parasites that cause the diseases trichinosis and toxoplasmosis in humans, according to the DEP.

"Proper cooking techniques can ensure that your bear meat is safe to eat," the DEP said in an advisory. "Like pork, the proper cooking time for bear meat is 375 degrees (Fahrenheit) for 20-25 minutes per pound. Internal cooking temperature should reach 160 degrees for 3 minutes or more before consumption. Cook until there is no trace of pink meat or fluid paying close attention to areas around the joints and close to the bone. Freezing meat does not always kill these parasites."

It continued: "Connoisseurs of bear meat suggest freezing, canning or eating it within a week after the kill as the flavor becomes stronger with age. Trim fat from the meat especially well and, as is the case with all meat, good wrapping and sealing is recommended."

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Two recipes that the DEP says are "highly recommended" are included below:

Grilled, Spiced Bear Tenderloin

Ingredients

• 1 lb bear tenderloin or back strap, trimmed of all fat and silver skin
• 1 tbsp. vegetable oil

Spice Mix

• 1 tsp. salt
• 1 1/2 tsp. black pepper
• 1 1/2 tsp. ground allspice
• 3/4 tsp. ground cinnamon
• 3/4 ground clove
• 1/2 tsp. ground nutmeg

(Or use any combination of your favorite game spices)

Directions

1. In small bowl, mix all spices until combined
2. Add oil and stir to make a paste
3. Prepare tenderloin, making sure all fat is trimmed. Caution: When grilling bear meat, dripping fat will ignite! Trim all fat before cooking!
4. Rub all sides of the trimmed tenderloin evenly with spice paste. Set aside.
5. Prepare grill (charcoal recommended) for medium heat
6. Place tenderloin on grill and cook slowly on medium heat until fully cooked, turning occasionally
7. Allow bear meat to reach an internal temp of 160 degrees before consumption

Oven-Barbecued Bear Ribs

Ingredients

• 2 to 3 lbs bear ribs
• 2 1/2 cups water
• 1/2 cup catsup
• 1/4 cup cider vinegar
• 1/4 cup finely chopped onion
• 3 Tbsp packed brown sugar
• 2 Tbsp Worcestershire Sauce
• 1 Tbsp lemon juice
• 1 Tbsp paprika
• 1 tsp. dry mustard
• 1 tsp. salt
• 1 tsp liquid smoke flavoring
• 1/2 tsp pepper
• 1/4 tsp chili powder

Directions

1. In a small bowl, combine all sauce ingredients, excluding ribs & water
2. In a Dutch oven, combine ribs, 2 cups of water and 3/4 cup of the sauce
3. Heat rib mixture to boiling
4. Reduce heat and cover
5. Simmer until ribs are tender, about 1 1/2 to 2 hours, rearranging ribs occasionally
6. Heat oven to 350 degrees
7. Arrange ribs on roasting pan and brush with remaining sauce
8. Bake for 10 minutes; turn over
9. Brush again with sauce
10. Bake for 10 minutes longer

Justin Zaremba may be reached at jzaremba@njadvancemedia.com. Follow him on Twitter @JustinZarembaNJ. Find NJ.com on Facebook.