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Any recipes for slow roasted bear with a bbq sauce. Or a southern pork butt style recipe? I assume 5 hours in the oven at 300 degrees would produce some tender delicious meat.

Don't be afraid of the salt either. Add some to the broth when you start.

break up and brown one pound of bear sausage in a large skillet and remove the meat from the skiilet

peel and finely dice two medium potatoes, rinse them under cold water and drain, lightly brown them in the skillet on medium heat with some cooking oil or bacon grease added if needed (some bear sausage is fat enough not to need oil)

add the browned sausage back when the potatoes are done, beat five large or six small eggs and fold in, cook on medium heat until eggs are done.

Serve with toast or biscuits

I seasoned the meat with Everglades Cactus Dust, onion powder, garlic powder, salt and pepper and then covered it in olive oil. I then grilled it or seared it on the grill for 6 minutes per side. Then covered it in bbq sauce and baked it at 250 degrees for 3.5 hours covered in foil.

It was so chewy that I couldn't see trying to eat it at this point. Some of the small pieces were tender, but the large muscles were not shreddable.

I put it all in the crockpot overnight on low and the next day it was very tender. The pieces that were out of liquid were really drying out, so next time I would make sure it is all submerged.

The meat was a hit! My toddler keeps asking for it during every meal!

All of the bears I have harvested have had good flavored meat but they always seem to be a little tough. The best way to deal with tough cuts of meat is to use a slow cooker or bake the meat. This dish takes some time but it is about as good as it gets. You can use any red meat with this recipe.

Serves 6 Prep time 15 minutes Total Time 3 hours

Ingredients

1/4 cup olive oil

8 ounces button mushrooms, trimmed and quartered if large

5 strips bacon, cut into 1/2-inch pieces 3 pounds boneless bear rump roast cut int o 1-inch pieces

coarse salt and ground pepper

1 clove garlic, smashed

1 tablespoon tomato paste

2 tablespoons flour

3 cups dry red wine (like Beaujolais, Cotes du Rhone or Burgundy)

1 cup water

2 beef bullion cubes

1 bay leaf

4 carrots, peeled and cut into 1-inch chunks

10 ounces pearl onions, peeled

2 tablespoons butter, cut into pieces

2 tablespoons parsley, chopped (optional)

1. Preheat oven to 350 degrees. In a 5-quart Dutch oven with a tight fitting lid, heat 2 tablespoons oil over medium-high. Add mushrooms and cook until browned, about 10 minutes. Transfer to a plate. Generously season bear meat with salt and pepper. Add 1 tablespoon oil to pot and brown meat, in batches, 2 to 3 minutes per batch (add up to 1 tablespoon oil per batch as needed); transfer to plate. Pour off all but 1 tablespoon oil. Add bacon to pot and cook over medium until brown, 5 to 6 minutes. Add tomato paste, cook until fragrant, 30 seconds. Add flour, cook 30 seconds, Add wine, stock, bay leaf, garlic, and meat. 2. Bring to a boil, cover and transfer to oven. Cook for 1 1/2 hours. Remove from oven and add carrots and onions. Return to oven and cook until meat is very tender and vegetables are tender, about 2 hours. 15 minutes before end of cooking remove, add mushrooms to pot. Remove from oven and stir in 1 tablespoon butter. Serve topped with parsley and with mashed potatos.