#3109282 - 01/04/13 02:22 PM
Black Bear Backstrap
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DuckBuster
4 Point
Registered: 09/26/05
Posts: 241
Loc: Kingsport
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Killed my first bear in October and looking for a good receipe to try. I know people say the meat is stringy and not good at all. I also have talked to several that say if it is cooked right it is AWESOME. Any help would be appreciate it alot.
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#3109301 - 01/04/13 02:42 PM
Re: Black Bear Backstrap
[Re: DuckBuster]
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Poser
14 Point
Registered: 07/28/10
Posts: 8110
Loc: Tennessee
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I think I would treat it just like any other backstrap, but cook it to 160 degrees to avoid triggnossis. Did you save any if the fat? If so, I would use that like butter to cook the loin in.
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It doesn't have to be fun to be fun. Wild & crazy, can't be stopped. Only the strong will survive. Keep your knife sharp and your skillet greasy. http://www.GoCarnivore.com
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#3109376 - 01/04/13 03:54 PM
Re: Black Bear Backstrap
[Re: Poser]
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Crosshairy
8 Point
Registered: 08/22/06
Posts: 2128
Loc: Bartlett, TN
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I hope it's at least palatable. I would be pretty bummed to work that hard hunting an animal, kill one, work some more to clean it, and then have it taste like crap.
I've had bear stew once, and I thought it was mediocre - not bad, just not great. Surely the loins are better than that.
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I'm hungry and tired. Don't poke my belly.
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#3109407 - 01/04/13 04:22 PM
Re: Black Bear Backstrap
[Re: Crosshairy]
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Redfred16
8 Point
Registered: 01/22/12
Posts: 1063
Loc: Hendersonville, TN
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I've never had bear, but I knew quite a few bear hunters back in WI. They said they liked it, but it can be a bit greasy. You figure they are the same family as racoons.
Anyways congrats on the bear and enjoy.
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#3109789 - 01/04/13 08:43 PM
Re: Black Bear Backstrap
[Re: Poser]
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archer19
8 Point
Registered: 10/14/08
Posts: 2032
Loc: Erwin, TN
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Bake backstrap in oven till med. well
Take out and slice 3/8" thick
Bread and pan fry with salt and pepper with a dash of Rosemary.
Very good
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#3114366 - 01/08/13 09:28 AM
Re: Black Bear Backstrap
[Re: Poser]
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DntBrnDPig
8 Point
Registered: 04/12/05
Posts: 1590
Loc: Cleveland, TN
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I think I would treat it just like any other backstrap, but cook it to 160 degrees to avoid triggnossis. Did you save any if the fat? If so, I would use that like butter to cook the loin in.
I saw a MeatEater espisode where he cooked his tenderloin in bear fat. The bears had been eating nothing but berries and he said the meat tasted like berries... mmmmmmm... makes my stomach growl.
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Any time you can get out to hunt, is a good day to hunt.
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#3115561 - 01/08/13 11:07 PM
Re: Black Bear Backstrap
[Re: DntBrnDPig]
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redblood
16 Point
Registered: 01/22/06
Posts: 10138
Loc: Lewisburg
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no
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