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Bear Hunt

Willie

Willie

PMA Member
Some buddies and I are planning a bear hunt this fall in Ontario on Lac Seul Lake. Has anyone hunted in that area? This will be the first time for all of us. The outfitter we're looking at is Golden Fawn. They are primarily a fishing resort on Lac Seul but they offer bear and moose hunts like most other resorts. By chance has anyone had an experience with this outfit or the surrounding area?
 
I've been up that way with Gary Beardlys at Evergreen Lodge fishing. They are right next door to each other. We saw plenty of bear both times we were with them. They were all at the land fill but my kids enjoyed it. I would think it would be hard to go wrong. The Beardslys are from Iowa and have been up there for at least 12 years. I don't remember any of the details about the folks at Golden Fawn.
 
Landfill huh? I wonder what the meat tastes like
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... The outfitter said there would be some locals that would be more than happy to take the bear meat if we didn't want it. I gotta be honest, I don't see many recipes for bear meat and have "heard" it's not very good. Maybe I'll try some bear sausage if I'm lucky enough to harvest one.

I'm really looking forward to the fishing too. Lac Seul, from what I've read, is a walleye factory. Fish in the morning and hunt in the afternoon - life will be good that week
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Willie,

I've been on 3 bear trips, and trust me, if the meat is cared for properly, you'll prefer it to venison. In my book, it gives beef a run for its' money. I don't know who you talked to, but the meat truly is awesome! Bring it home...I'll give you some great ideas on ways to prepare it that'll have you planning your next trip
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NWBuck
 
i have heard that it depends on the time of year when you get the bear. the meat tastes better in the spring, when they are eating mostly berries, as opposed to fall, when the eat more meat, and whatever other crap they can find as they try to bulk up for winter.

not sure if that holds any actual truth, though
 
I ate fresh black bear back straps once that a friend harvest while we were on a elk hunt in Idaho. I thought the meat was excellent.
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Willie,
I fish just north of there every June at a place called Trout River Lodge off of Lake Pakwash. The owners/operators are great people. I haven't bear hunted there but we see a fair amount while fishing and every so often one visits the camp for a snack.
 
For me, Bear meat doesn't lend itself to being as tender due to the fact that you must cook it like pork in order to kill of potential parasites. Its a little oily for me as well.

I personally will take a medium rare (december) fawn backstrap over just about anything.

I would be interested in hearing some different ideas on how to cook bear meat. Anybody?
 
single let me guess, you are going to try and tell us that you actually catch fish too. Which we know isn't true.
 
Bear meat from a spring harvest is excellent. Alot of people I know up here make it into sausage and jerky as some use it as burger.

Personally, any thing after late May to june I wouldn't be cause then bears find winter kills or kill. They will let it lay there for several days to get maggets on the dead animal and use the maggets as a source of protein. Nasty in my book I will avoid it, but still hunt the fall season.
 
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I would be interested in hearing some different ideas on how to cook bear meat. Anybody?

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BRAISED BEAR STEAK
Older bear meat can be prepared as follows:

Flour
Salt and pepper
Thyme
1 cup sliced onions
4 tbsp. bacon fat
Bear steak, 3" thick
1 1/2 cups broth
1 cup red wine
2 tbsp. tomato paste

Pound the flour and dry seasonings into the steak with the edge of a plate or a meat pounder. Brown the onions in the bacon fat and add the meat. Brown meat well on all sides. Add part of the broth and wine and bring to a boil. Cook briskly for 5 minutes. Turn steak, reduce heat, and cover the pan. Simmer for 1-1 1/2 hours, adding more liquid if necessary. When steak is tender, remove it to a hot platter. Add the tomato paste and additional liquid, if needed, to the pan juices to make a smooth sauce. Taste for seasoning and pour over the steak. Surround with boiled potatoes, garnish with parsley, and serve with sautéed mushrooms.

SIMPLY ELEGANT BEAR STEAK AND RICE
1 1/2 lbs. bear steak
1 1/2 tbsp. vegetable oil
2 large onions, cut into 1/2" slices, rings
1 can (10 3/4 oz.) condensed cream of mushroom soup
1 (4 oz.) can sliced mushrooms
drain & reserve liquid
1/2 cup dry sherry
1 1/2 tsp. garlic salt
3 cups hot cooked rice

Cut steak into thin strips. In a large skillet (oven-proof, if desired), brown meat in oil, using high heat. Add onions. Sauté until tender crisp. Blend soup, sherry, liquid from mushrooms, and garlic salt. Pour over steak. Add mushrooms. Reduce heat; cover and simmer 1 hour or until steak is tender. (Or cover and bake at 350 degrees.) Serve over beds of fluffy rice. Makes 6 servings.

COUNTRY STYLE BEAR
Slice bear meat into serving size portions about 1/4" thick. Tenderize with a meat hammer. Dredge in seasoned flour. Brown quickly in a small amount of oil. Add enough water to cover meat. Cover pot tightly and simmer until tender over low heat. Thicken gravy to desired consistency with flour. Season to taste. Dehydrated onion soup may be used to flavor, as may fresh onion slices.

BEAR ROAST
4 lb. bear roast

1 1/4 tsp. paprika
1 tsp. salt
1/4 tsp. pepper
1/2 tsp. seasoned salt
1 1/2 tbsp. instant minced onion
1 cup beef bouillon

Rub all sides of bear meat with the first four ingredients. Place seasoned meat in crock pot, sprinkle with onion and pour bouillon over all. Cook on high setting for 1 1/2 to 2 hours per pound until 180 degrees F. (check internal temp. of thickest part of roast with meat thermometer). Vegetables such as carrots, potatoes, and celery may be added and cooked the same amount of time as the meat. For gravy: remove meat from pot; stir flour in small amount of water and add to meat juices. Serves 6.
 
Have tried similar recipes to what Blake described, and they're all excellent. I'll add to it with one of my favorites: Barbecue Bear Ribs.

Cut bear ribs into chunks approximately 6 inches by 6 inches. Put in roasting pan on low heat and baste with any kind of barbecue sauce periodically. Add carrots, onions, pototoes, etc. as desired. Takes about 2 hours at 170 degrees.

I had to be talked into keeping the ribs (never do with deer), but it was some of the best eating of the bunch.

Don't know about Canadian bears, but northern MN bears often are feeding on berries and such right up to the beginning of the season. Good luck!!

NWBuck
 
I think how much fat you remove probably has alot to do with the taste.
I deboned all the meat from the bear that I shot last fall and had it processed into ring bologna. This is the best ring bologna I have ever had made. Boyd's Bologna in Washington,Ia produced the rings for me.
 
I have taken two bears in Minnasota in the fall and thought the meat was very good. After they dine on doughnuts, begales. pie filling, and fruitloops for 2 or 3 weeks how could they not taste good. In camp we made barbacue bear and bear and noodles that were great. A friend made his own sausage from a bear he killed on the Alaska coast and it was very good also.
 
I had some bear tenderloins a while back. Seasoned with Lowry's and grilled. Stringy, the taste was nothing that screamed....man I want to eat this again. The pre cooked meat reminded me of coon. Kinda greasy and the same color and consistency. In general, bears just remind me of coons, just a tad bit bigger.
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Ok sounds to me like I should keep a few bear roasts and steaks to try some different recipes and everything else sees the grinder for some bologna and sausage.

We booked our hunt on Monday night so it's official - August 20-27 is our week to hunt. The outfitter starts to bait his sites three weeks before the season opens. He only takes 10 hunters per year and we'll be the first ones to hunt his property. With 20 different bait sites we should be able to get on some active baits. Thanks for all the input.
 
Enjoy yourself and take your video camera!! If this guy has alot of bear in the area you could have ten or more of these guys pounding your bait nightly. Depending on the length of your stay you could get a little choosy over the one you would like to try and harvest. Take alot of pictures and have a blast!!!!! Best of Luck.
 
You'll have a blast hunting bears I'm sure. As far as the eating them goes...
I have and fall bears are way better eating than spring bears, at least in Canada. In the spring, they will eat anything to put some weight on. It is fall in Canada when berries are ready for eating, as well as oats and other vegetation they love. I don't want to sound argumentative towards Teeroy's post but in Canada, it is the spring bears that are eating anything they can find.
 
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