(L to R) Denny, John (the "nefu"), Jim, author, Jeff and Bob
Sharing the bounties of the chase is one of the most rewarding aspects of hunting. So, just after Jeff finished dressing my bear (see “Algoma Bear Hunt”), he set aside a tenderloin that Gail and Steve, the owners, managers and staff of “Half Way Heaven”, prepared for the whole gang the following evening.
Since I had no reason to continue to hunt for bears I spent the day with Jeff replenishing bates, checking trail cameras, looking for bear signs, and just learning anything that I could about bears, guiding and the outdoors.
By the end of the day I was as hungry as anyone and eager to taste bear for the first time, as all the other hunters, that were not fortunate enough to live in the big North woods and have bear around on a regular basis.
Gail and Steve prepared a delicious Barbecued Bear, but I prefer to call it “Bear-BQ”, and we all got together to wolf it down along a bottle of Volver, a nice Spanish red wine.
The bear was delicious, and I took the liberty to present the receipt below.
Back home, we prepared and served “Bear-BQ” on several occasions, and almost every person that tried either loved or at least liked it. But now the bear meat is finished and it may be time to go collect some more.
Barbecued Bear (or Bear-BQ)
Parboil 2 pounds bear meat (thawed & boneless, I also remove all the fat) in water, for about 10 minutes.
Prepare BBQ Sauce while meat is cooking.
Place several slices of bacon in Dutch oven, or large cast iron pan, and sauté the parboiled meat on all sides.
Add the BBQ Sauce and simmer with meat over medium heat for at least half and hour or till tender.
· ½ Cup of Water
· 4 Oz. Tomato Sauce
· 2 Medium Onions, sliced
· 1/8 Tea Spoon Garlic Powder
· 2 Table Spoon Brown Sugar
· ¼ Tea Spoon Dried Mustard
· 1/8 Cup Lemon Juice
· 1/8 Cup Vinegar
· 1/8 Cup Ketchup
· 1 Table Spoon Worcestershire Sauce
Mix all ingredients and simmer for at least 10 minutes.