BEAR: CALORIC,
  BENEFITS AND FOOD VALUE

TASTE OF BEAST   specific, sweet, with a smell of wild meat and not everyone likes it. Cooked and raw meat smells identical due to bear fat. Brown bear meat is very fatty. The most delicious meat in young animals is up to three years old and in females before hibernation in the fall. Different fragrant sauces, spices and herbs, as well as side dishes serve as a fragrance for the peculiar smell and aftertaste of bears. Very good for this lingonberry, cranberry sauce, mushrooms, quince or pickles.
MEAT BEAR PREPARED   longer than usual: three to five hours. In order for the bear’s meat to be soft, it is soaked in wine, orange juice or in ordinary vinegar in the refrigerator for 2-6 days. Also, depending on the size of the pieces, it is soaked in a marinade of wine, spices and herbs from 15 hours to four days. Marinating bear meat softens the meat and eliminates its specific odor. With meat you need to remove all fat and tendons. Brown bear meat, when cooked properly, is somewhat reminiscent of pork. It is usually fried, boiled, stewed, baked. Amazing jelly comes out of the bear. The meat of the bear is roasted until it becomes soft and all the redness disappears. It is recommended to fry the bear’s meat only if there are veterinary documents - with us, the company “MeatDitch”, they are always in perfect order. We sell bear meat in bulk from one carcass (100-250 kg). Raw brown bear meat is not eaten. In no case you can’t eat bear’s meat in the semi-preparedness stage “with blood”!
BEAR FEET   is a delicacy. They are best baked in the oven with garlic, pepper and lard.
LIVER OF THE BEAR   do not eat. Due to the strongest concentration of vitamin A, it is very toxic.
BEAR CONTAINS B vitamins (B1, B2, B6, B12) and PP, as well as minerals necessary for the human body: potassium, phosphorus, selenium, manganese, calcium, magnesium, zinc, copper and iron. Bear cub is famous for its low sodium content. Throughout the summer, the bear eats organic meat, wild honey, berries, bark, fish and herbs. This animal is then hibernated for five months, so it needs to accumulate a very large amount of nutrients. Medvezhatina contains a lot of cholesterol and you should not call it dietary. Over the summer, tapeworm meat is enriched with a unique set of amino acids, vitamins and trace elements. Bear cub is a good source of protein.
CALORIES AND FOOD VALUE:   the bear contains 130-155 kcal, proteins - 20.1-25.6 g, fats - 3.1-8.1 g, no carbohydrates.

IT IS POSSIBLE TO BUY BEAR MEAT FROM US:

MEDICAL PROPERTIES OF BEAR

MEAT OF THE BEAR   strengthens an organism, it is shown to "cores". It also strengthens blood vessels and is very useful for people with low immunity. It stimulates appetite and helps people with digestive disorders. Medvezhatina is recommended for people with diseases of the skin, lungs, and joints. bear meat to patients with cancer and people with high cholesterol in the blood. Bear’s liver is very toxic, they don’t eat it!
GALL OF BEARS   also has a healing effect. In alternative Chinese medicine, it is believed that acids taken from the bear’s gallbladder help with rheumatism, poor eyesight and gallstones. Bear bile is used in folk medicine to treat malignant ulcers and abscesses, stop internal bleeding, and treat tumors and metastases in the liver and pancreas. Bear bile has an antiviral effect and is successfully used for hepatitis A, B and C. It also has a strong anthelmintic effect against giardia, opisthorchis, and echinococci. It also improves the composition of bile, dissolves cholesterol and bilirubin stones, restores liver cells, removes toxic substances from the liver, removes stagnant phenomena in the liver, and serves as an immunostimulating, sedative and analgesic.
BEAR FAT (Lard) in Russia in folk medicine were widespread. They were treated for pulmonary diseases: early stages of lung cancer, frequent (recurring) colds, tuberculosis, bronchitis with asthmatic components, severe and protracted forms of pneumonia, silicosis and catarrhal diseases. More fat is used during diseases of the gastrointestinal tract: stomach and duodenal ulcers and gastritis, for liver diseases and for the prevention of drug-induced liver damage. Bear lard has also been used since ancient times, not only in cooking and medicine, but also as a fuel for a lamp. Fifty grams of bear fat is enough for a small lamp to burn for 1 hour. Native American tribes used bear fat as protection against hypothermia. Covering themselves with bear fat, they could cross rivers in the cold season or spend the night in the desert. Contraindications:   allergies to wild boar fat, pregnancy, gallstone disease in the acute stage or biliary tract disease. Children - only with the permission of the pediatrician.

BEAT COOKING RECIPES

SOUP FROM BEAR:   Peeled pieces of bear meat from fat and tendons should be lowered into a pot with cold water and put on fire. After boiling water, add the onion in the husk and the finely chopped roots of parsnip, celery and parsley. Add sugar and then cook for 45 minutes. Then remove the roots and onions from the pan, strain the broth, and passivate the onions, roots and potatoes. Then extinguish the barley separately, then lower it into the broth. Pour pre-chopped pickles into the resulting hot broth and then add them to the boiling broth. At the end of the passivation, add a spoonful of hot broth to the vegetables and pour into the main broth with beef. Try the broth and, if necessary, add pickle pickle pickle. Cook another 5 minutes. Pour kvass and / or cucumber pickle into a bowl with ready-made soup, add greens to taste. Bear meat should boil well and not be red.
STEWED BEEF: grate bear meat with plenty of salt and black pepper. With a clove of garlic, grate the inside of the pan, in which the meat will be stewed. Pour the bear’s meat with plenty of cold water, then bring it to a boil and cook for several hours until the meat is soft. After that, remove the meat from the water and transfer to a pan with oil for frying or stewing. Salt the meat again and pepper and cover with a thick layer of chopped onions. Fry until brown. You can pour some water into the pan so that the meat is stewed and not fried.
BBQ (Kebab) FROM BEAR MEAT:   meat must be checked by a veterinarian before frying! We cook beef like pork without leaving blood. Maximum fresh meat should be cleaned from fat and tendons (leave fat) and salt for several days. The meat must be fried in a pan, charcoal or on an open fire in accordance with your company’s men's recipe. For example, put the meat in a small roaster, season with salt and black pepper, rub with garlic and bake for about an hour at 180 ° C until fully cooked. Cut into thin slices, mix in a metal scoop one teaspoon of salt, brown sugar, spices, vinegar, tomato juice, ketchup and half a glass of water. Simmer the resulting mixture for 15 minutes, then put the meat there and cook for another hour until it becomes soft enough.
BEAT CUTLETS:   My bear’s meat, cut into pieces, rotate in a meat grinder. Cut the potatoes in the same small cubes. Finely chop the onion. Again, we roll the minced meat in a meat grinder, but this time along with potatoes, onions, garlic and bread soaked in water or a half liter of milk. Pour the remaining milk from the bread soak into the minced meat. Then salt, pepper, add eggs, spices, thicker sour cream. We cook the patties and fry in a skillet in sunflower oil until tender.
STEWED BEAR PAW:   the bear’s paw is stewed in soda water for ten minutes, then it is stewed for four hours in ordinary water, after which the wool, skin on the foot, claws and bones are removed. Then the bear’s meat is wrapped in a cloth and stewed again with chicken breast, ham and duck, while changing the water more than once in order to remove a specific unpleasant odor. Cooked meat is cut into thin slices, seasoned with onions, ginger, garlic, ground water chestnuts, watered with Chinese rice wine and stewed for another three minutes.

Medvezhatina is a rare guest on our table. However, when it appears, it is possible to cook a delicious roast with lingonberries and mushrooms from it.

It is worth saying that bear meat, like any game, is tougher than usual and requires preliminary preparation, and the preparation is very long - 48 - 72 hours.

In our conditions, bear meat, as a rule, comes in frozen form. This is just what you need. While the meat is thawing, prepare the marinade.

For him, take a glass of lingonberry and squeeze the juice, add to a glass of water and bring to a boil. Pour 0.5 teaspoon of salt into the broth, 1 tbsp. a spoonful of sugar, a pinch of dry dill grains, pieces 5-6 peas of black pepper, 2 small bay leaves. Boil for 10 minutes and add 100 g of vinegar. Let the solution cool.

Cut the thawed meat of a bear (1 kg) across the fibers into small pieces (to make it better marinated), like kebabs. Finely chop two large onions and sprinkle them with meat. We also add finely chopped greens (parsley, dill, celery for an amateur). Now fill it with the cooled marinade and mix well.

Then we will cover the container with the pickled bear’s lid and put in the refrigerator for 2 to 3 days. During this time, several times it will be necessary to mix the meat.

We will cook pots of bear meat in pots. First prepare the dressing. In a small amount of butter we spassem 2 onions and a small clove of garlic. Fry mushrooms there (about 8 pieces). When the mushrooms are ready, add the same 4 tablespoons of slightly crushed lingonberries, a pinch of coriander.

In each pot on the bottom we put a small piece of butter, bear meat, taken out of the marinade, and put the dressing. You can add 1-2 tablespoons of marinade. Cover and simmer in the oven at 200 - 220 degrees for about 2 hours. After 0.5 - 1 hour after starting to pour meat over the resulting juice.

Serve in a very hot form with a side dish of stewed sauerkraut or mashed potatoes, soaked apples, pickles.

To the roast of bear meat with lingonberries and mushrooms, horseradish is good - horseradish tincture.

Bon Appetit!

Section: Hunting Kitchen
   7th page

If you don’t have game right now, use pet meat with success.
  And the result will exceed all expectations!

Small and large game dishes
  BROWN BEAR

How to cook, fry, bake - types of heat treatment of food

CLASSIC SAUCES - cooking school

FRENCH ROYAL SAUCES - cooking school

MAYONES classic, provencal. Russian table horseradish. BECHAMEL sauce

Of particular value is the gall bladder with bile. The gallbladder should be carefully separated from the liver completely with the bile duct: the latter should be tightly tied with a strong thread and the bladder should be kept in suspension for subsequent delivery as a therapeutic agent (endocrine raw material).

Liver (internal organs) and all meat should be subjected on the spot or on the basis of a veterinary sanitary examination with a microscopic examination of the legs of the diaphragm for trichinosis.

When cutting the carcasses, the subcutaneous fat is first separated by layers, laying it in a clean wooden box, the bottom of which is lined with white paper and sprinkled with clean table salt. Subcutaneous fat is cut into identical pieces, which are rubbed with salt from all sides and tightly packed in a box, sprinkling salt with each row. For the first two days, the fat is kept indoors at room temperature 18-20 ° C, and then in a cool, dry, shaded room, where the streaking ends in 9-10 days. In winter, fat is kept in the cold.

Then the carcass of the bear is cut into two hams, a lumbar, two shoulder blades, a rib cage (“bell”) and a neck. The paws (brushes) that can be used to prepare the jelly are separated from the lower parts of the ham.

If, in addition to hams and shoulder blades, you need to pickle and soak the lumbar, neck and chest, they are cut into equal parts. Ambassador and smoking are produced in the same way as elk meat.

BROWN BEAR DISHES

SALT SMOKED BOILED HAM

The meat of brown bears, shot before hibernation, especially in the dipper, is well-fed and has high palatability due to the abundance of predominantly plant food.

On the contrary, the meat of brown bears, shot at the end of hibernation or after leaving it, or from male connecting rods that did not go to sleep, is not well-fed and therefore has poor taste.

When sporting hunting, bear meat is stored either frozen or salted. The most delicious are the salted smoked-boiled hams prepared by the mixed salting of the following recipe.

A curing mixture is prepared per 100 kg of meat: 3 kg of medium-ground salt, 2 kg of granulated sugar, 200 g of food saltpeter and 100 g of crushed black pepper.

Mix the mixture well, rub it with ham on all sides, lay them tightly in a clean steamed tub. Hold the meat at room temperature for up to 5 days, then transfer to another clean tub, cover with gauze and transfer to a cool place.
  If the resulting brine does not cover the meat after a few days, then it must be poured with a brine of the same composition (i.e., a salt mixture diluted with water). Salting of meat ends within 30 days, and it can be stored in brine until cooked.

SMOKED BOILED HAM

To prepare smoked and boiled ham, the meat must be removed from the brine, allowed to drain for 1 hour or dried by rubbing with dry bran.
  Then equip a special hut with a small hole at the top and a smoking fire at the bottom. Place dishes with water near the bonfire and spray the bonfire with water to obtain a temperature of no higher than 40 ° C.
  All kinds of firewood can be taken, except for conifers and birch in the bark.
  Smoking ham weighing 6-7 kg lasts about 48 hours.
  If the ham is only salty, then it must be soaked before cooking in water for about 1.5 hours and then cook until tender. A ham weighing about 5 kg is boiled for 3.5-4 hours, and a large one (10 kg) - up to 8 hours.

BEEF STUFFED
  First way

Ingredients:

For 5 servings: 700 g of bear’s meat, 400 ml of marinade, 50 g of carrots, 40 g of celery and parsley (roots), 75 g of onion, 25 g of flour, egg, 40 g of crackers, 90 g of melted lard, salt.

Cooking

Leave the meat in the marinade for 4 days. Cook the broth from the bones, taking equal amounts of water and the marinade in which the meat was soaked. Strain it in this broth, adding sautéed roots and onions (stewing time - 5-6 hours). Cool the finished meat in a decoction.

Before serving, cut into slices, breaded in flour, moisten in beaten eggs, secondly breaded in breadcrumbs and fry. Separately serve pickled vegetables, fruits or coleslaw and beetroot salad.

It’s good to pickle bear meat with grape leaves and white grape wine.
  Second way

Ingredients:

700 g of bear’s meat, 500 ml of kvass, 1 carrot, 1 head of onion, 1 turnip, 1 parsley root, 40 g of mint, a pinch of caraway seeds, 30 juniper berries, pepper and salt to taste.
  Sauce: 2 cups of broth, 2-3 tablespoons of flour, 1/2 cup of lingonberry, 1 tbsp. a spoonful of sugar, salt to taste.

Cooking

Pour the prepared pieces of meat with mint, crushed juniper berries, caraway seeds and let stand for about a day. Then wash the meat, cut into portions, beat, grate with salt and pepper and fry.
Transfer the fried meat to a saucepan, put carrots, onions, parsley, turnips, pour kvass and stew until cooked.
  Drain the broth, add the flour, lingonberry, sugar, salt to it, cook and strain. Pour bear’s meat with vegetables with this sauce and bring to a boil.

Serve on a platter or plate with vegetables. Put fried potatoes on the side. Pour the meat with sauce.

Now there are few recipes from bears throughout the Network - there are very few bears in nature due to a sharp reduction in their habitats!
  Moreover, poaching of the numerous starving part of the Russian population.

Instead of recipes, here are some posts from the Web:

  “Once, in my childhood, I had to live for about 7 years in the Kirov region, the Yuryansk district.
  Once a bear with a pair of cubs got on a high-voltage guard of military unit 44200.
  Dipper - to death, one teddy bear too.
  Ursa Major went to the soldiers ’dining room, a teddy bear with tender meat - to the commanders.
  I still remember my childhood shock at the sight of the bearskin’s skinned paws - a truly, purely child’s hand. And the skull is like a human. It’s already scary ...
  ... The second teddy bear lived with us until the first snow in November, was trusting to people, lived in a kennel of shepherd dogs guarding a part, was friends with children and soldiers, he did not like officers ...
  And on the first snow he squeezed his shoulders into the upper grate in the aviary and safely went to live back to the Kirov forests ... "

  “I caught a teddy bear and keeps it alive until it finds it, otherwise, if it scores, the meat will go bad!”

  “For me - there’s no tastier meat than bears. Especially if it's a little year-old teddy bear, not an old one. ”

  “We just scored this teddy bear just before the picnic. Butchered and pickled. We found the cooking method the simplest and most effective - baked by pouring marinade. Only the meat in the oven was kept not for 2 hours, but 2.5 and was not dried. It turned out to be a merger.
  The people gathered for the holiday - a cloud, but here is such a treat! For a long time people were not so happy. ”

Best of all is to leave the bears alone. They are now not sweet life.
  Not the most worthy desire for a person is the desire to devour all living things around him, including all animal babies.
  And to complete the culinary education on teddy bears, we recommend that you watch the cartoon “Gray Bear”.

M / f "GRAY BEAR"

I never thought that I would ever have to try, and even more so cook a bear ... I don’t have hunters and I don’t know how to cook game .... but I had to ... My son and his friends went to the Pskov region with relatives of one from friends. Here's a relative hunter and shared the bear ... We got about 3 kg of selected bear meat ....
  I climbed the entire Internet, read recipes and reviews about the taste of meat ... There are few recipes, but the opinions about the taste of meat are very contradictory, but you won’t try it yourself, you won’t have your own opinion ... In general, I did not find a recipe that would completely suit me, so I did as I did .... I cooked only half, and the second half of the meat was sent to the freezer. I first soaked the meat all day, often changing the water. I added a little vinegar to the last water. Then I drained the water, dried the meat a little with paper towels and cut into pieces ... soaked meat on top talo grayish and sectional reddish (brighter than beef)

I read that the bear’s meat must be cut off all the fat, but I got meat without fat and the meat was young, so lucky .... Then the meat had to be marinated. I salt, added a little olive oil, a little French mustard, a little adjika , hops-suneli, Italian herbs, a handful of dry mint, a little caraway seeds, dry garlic and a little mayonnaise - just left a little bit of everything there ... Then I decided to add a little soda and lemon juice .... I mixed everything and left in the refrigerator more than for a day.

Recommended to withstand in the marinade for 3-4 days, but I decided that the meat is young, so it can be less.
  Then the meat, along with the marinade (there weren’t so many), was laid out in a slow cooker alternating with vegetables. From the vegetables I took onions, carrots, petioles celery and leeks.

I put it on the “stewing” mode for 3 hours. During cooking, the smell was very appetizing. After the end of the program I opened the lid, mixed, tried it - the meat was almost (!) Ready, and the sauce turned out quite a lot. Added potatoes, cut into large pieces, bay leaves, a little seasoning for potatoes and a little more salt. Then put on the "stew" for another hour.

It turned out a very good roast! There is no specific bearish smell, and the meat is a bit like beef stew ..... it is also like fibers ... The only thing that seemed to me to be much more satisfying than the roast with other meat, I ate quite a bit and the impression is this, that she seemed to overeat .... My son also liked it.

Here we have such an exotic lunch in Russian today ...

Bear meat strengthens the body, stimulates appetite, helps people with digestive disorders and with a decrease in immunity. It is recommended for people who are weakened, suffering from diseases of the heart, blood vessels, skin, lungs, joints and other chronic ailments that are difficult to treat. However, in case of cancer, it is better to abandon the bear. And you need to talk about bear fat separately, since this is a well-known therapeutic agent that has been widely used to this day.

Bear cub is a rather peculiar meat, which not everyone likes, because of the peculiar taste that gives bear fat.
   Bear fishing is permitted in certain areas of Asia, Russia, Canada and the USA (Alaska).
  The meat of brown bears, shot before hibernation, especially in the dipper, is well-fed and has high palatability. This is facilitated by the abundance of predominantly plant food. On the contrary, the meat of brown bears, shot at the end of hibernation or after leaving it, or from male rods that did not go into hibernation, is not well-fed and therefore has poor palatability.

The carcass of an adult animal can reach almost 700 kg.
  Bear meat, when properly cooked to taste, resembles pork.
  The smell of the bear will depend on what the animal was eating, how much fat has accumulated. Fat has a very strong odor, and can make meat unsuitable for food if it is not previously removed.
  In order for the bear’s meat to acquire the necessary softness, juiciness and noble taste, it is pre-soaked in a marinade of wine, spices and herbs - four days if the pieces are large, and at least 15 hours if the meat is cut into small slices.
  The meat of young animals can not be marinated, although marinating will not be superfluous - it helps to soften the meat and eliminate its specific smell, but the meat of adult (old) animals should be marinated before cooking. In addition, all tendons should be removed from the bear in addition to fat.
  For frying, the flesh of the ham is usually used, and for stewing it is the dorsal and lumbar parts of the bear carcass. The most delicious piece - paws - is usually baked in the oven with lard, garlic and pepper.
Bear cubs are mostly boiled and stewed. Tenderness of the bear depends on the age of the animal. Young meat can be fried, but should not be overexposed on the fire. It is better to stew or cook old meat after pickling. It’s not recommended to fry old bear’s meat, as it is rather difficult to make it taste good when roasted. Therefore, it is better to cook or stew such a bear.
  After putting out the bear's paw in soda for 10 minutes, it is stewed for about 4 hours in plain water, after which the hair, skin on the foot, claws and bones are removed. Then the meat is wrapped in a cloth and stewed again in water along with chicken breast and / or ham and duck, changing the water several times to remove the smell. After that, the meat is cut into thin slices, seasoned (chives, ginger, garlic, ground water chestnuts, etc.), sprinkled with plenty of Chinese rice wine and stewed for another 3 minutes. The bear meat is fried in the same way as pork - until it becomes soft and all the redness is gone.
  Particular attention should be paid to the sanitary inspection of bear meat, since it can be infected with trichinosis.

Popular bear dishes

Braised bear’s meat - grate prepared meat with plenty of salt and black pepper. With a clove of garlic, grate the inside of the pan in which the meat will be cooked. Pour the meat with plenty of cold water and bring to a boil and cook until the meat is soft (this can take several hours). Then remove the meat from the water and transfer to a pan with oil for subsequent cooking. Salt the meat again and pepper and cover with a thick layer of chopped onions. Fry until brown. You can pour some water into the pan so that the meat is stewed and not fried.
  The second method - prepared large pieces are sprinkled with mint, crushed juniper berries, caraway seeds and kept in the cold for about a day. Then the spices are washed off, the meat is cut into portions, beaten, sprinkled with salt and pepper, fried in a pan. Fried meat is put in a saucepan, put mushrooms, carrots, onions, parsley, pour bread kvass and stew until cooked. The broth is drained, add the passivated flour, lingonberry, sugar, salt, boil for 25-30 minutes and filter. The resulting sauce is poured meat with vegetables and brought to a boil.
Bear’s barbecue - peel meat (it should be as fresh as possible) and salt for several days. Before cooking, remove all fat and leave fat. Fry in a pan or over an open fire in accordance with a specific recipe. Cook the bear’s meat like pork without leaving a drop of blood.
  Place the meat in a small roaster, season to taste with salt and black pepper, grate with garlic and bake at 180 ° C until cooked (for about an hour). Cut it into thin pieces. Mix 1 teaspoon of salt, brown sugar, spices, vinegar, tomato juice, ketchup and half a glass of water in a metal bucket. Simmer for 15 minutes. Then put the meat there and cook for another hour until it becomes soft.
  Bear’s soup - pour water into a saucepan, lower prepared pieces of bear’s meat. After boiling, put the onion in the husk and finely chopped parsnip, celery and parsley roots, sugar and cook for 45 minutes. Then remove the roots and onions, strain the broth. Passivate onions, roots and potatoes. Separately extinguish pearl barley and then lower it into the broth. Pour the chopped pickles into the hot broth and add them to the boiling broth. At the end of the passivation, add a teaspoon of hot broth to the vegetables and pour into the main broth with beef. Try the broth, if necessary, add the pickle from under the pickles and boil for another five minutes.
  When serving, put meat in a bowl with soup, add kvass or cucumber pickle, add greens.
  When cooking, the temperature inside the meat should reach 80C, the finished meat in the cut should have a gray color.