What are the best tips for cooking bear?

With the correct prepared and cooking, the meat meat can be very tasty. However, it requires special preparation and methods of cooking to prevent the meat from being terrible and hard. Brown or black bear meat is most often consumed and can be served as roast, steaks, stews and even sausage. Like other wild gaming meat, the bear can carry several types of parasites, so proper cooking is necessary to remove food diseases. After cooking, the meat can be added to steamed or sauces. It is best to cook it on a very low fire or in a slow stove. This helps to eliminate the game taste and also gains meat.

If boiled bear meat is not desirable, for example for steaks or roast, the meat can be marinated before cooking. Some bears hunters swear buttermilk, cola or vinegar, which are said to all kill a pleasant scent and improve taste. The acid marinades containing vinegar, tomatoes, wine or lemon juice break up and soften hard meat.

This type of meat will probably have offtakers because of the fact that bears will eat anything and everything. Because they are all -powerful and often raid on garbage and landfills, there may be any number of offensive objects that will be reflected in the taste of meat. Bears that live in wide open wild areas often taste much better than those that have been taken from multiple populated areas. Younger bear meat is also much more tender and usually tastes better than older animals.

Bears hunting has become more popular in the United States in recent years due to the ever -growing bear population. In many other parts of the world, these animals have been an eating foundation for centuries, including Russia, Scandinavia Akanada. In these countries, bear meat is even served in restaurants and is sold commercially.

raw or undercooked bear meat may contain parasites. The most common isWorm Trichina, which sometimes also occurs in a jumped pork meat. This is a parasite that causes trichinosis, a very dangerous disease that can be fatal. Thorough cooking kills this parasite, so bears should always be well done.

The diversity of trichinosis that carries is known as t. Nativa . This type is not killed by frost like other types of trichinosis. Often the viable months or years remain in the freezer, making it more important to cook.