General Description:Bears are large mammals found almost exclusively in the Northern Hemisphere that are sometimes hunted for their meat. Bears have large heads, bulky bodies, massive hindquarters, powerful limbs, short tails, and coarse, thick fur. The most numerous North American bear is the so-called black bear (Ursus americanus), which can range in color from light brown to black. Bear meat from animals culled for population control in game reserves is sometimes available frozen; the paws are particularly valued. White bear fat was esteemed for cookery by French settlers in the Mississippi Valley and is said to have been preferred in New Orleans to butter or lard. Bear meat, when cooked, is very much like pork. Bear shoulder and ham also are excellent cured and hot-smoked.

Characteristics:The flavor of bear can vary greatly depending on the animal’s diet and the amount of fat. Bears that have been feeding on fish will taste fishy. Bear meat is at its best in late fall when the animals have stored up fat prior to hibernation. Bear meat is best cooked slowly.

How to Choose:Bear meat can be purchased from exotic meat purveyors as ground meat, stew meat, loin, and roasts.

Amount to Buy:Allow portions similar to pork; 6 to 8 ounces of boneless meat, 1/2 to 3/4 pound for bone-in meat.

Storage:Bear meat is usually sold frozen; defrost overnight in the refrigerator in a pan. Use within 1 day.

Preparation:A young animal does not need to have its meat marinated, although this helps to tenderize it and remove the gamy taste. Meat from older animals should always be marinated.

Roasts:

1. Cut away the fat, leaving a 1/4 inch thick layer. Cut out all sinews and other undesirable parts.
2. To roast the shoulders, loin, and hams, marinate first overnight refrigerated.
3. Remove from the marinade and wipe dry before roasting about 21/2 hours at 300°F, or until tender. Like pork, bear should be cooked to well-done because of the danger of trichinosis.

Bear Paws:

Place 3 pounds skinned front paws and 1 pound salt pork covered with cold water in a pot. Cover and simmer overnight. Drain, season, and serve.

Flavor Affinities:Apples, barbecue sauce, butter, chili powder, corn, dry mustard, garlic, onions, red wine, tarragon, thyme.