ot necessarily a beer and food topic, but if beer comes up that’s always a good thing.
Does anyone here have any experience cooking bear steaks? I’ve looked up a few things online and they all seem to revolve around burying as much bear/game/wild flavor as they can, which just seems stupid to me. If I didn’t want to taste bear, then I wouldn’t have a bear steak. I get that it is lean and needs some kind of cooking liquid, I’m just trying not to overpower the natural flavor since I’ve never had it before. Maybe a more neutral braising liquid, coupled with a pan sauce if I find out after the fact that I’m not a big fan of bear. Ideas? Tips?
Originally posted by badgerben
Not necessarily a beer and food topic, but if beer comes up that’s always a good thing.
Does anyone here have any experience cooking bear steaks? I’ve looked up a few things online and they all seem to revolve around burying as much bear/game/wild flavor as they can, which just seems stupid to me. If I didn’t want to taste bear, then I wouldn’t have a bear steak. I get that it is lean and needs some kind of cooking liquid, I’m just trying not to overpower the natural flavor since I’ve never had it before. Maybe a more neutral braising liquid, coupled with a pan sauce if I find out after the fact that I’m not a big fan of bear. Ideas? Tips?
Good stuff, very lean and dense - I haven’t had it in a while, but I tend to like it slow cooked as a stew meat to make it a bit more tender. I would cook it the same as a beef burgundy. You can still taste the "gaminess," but that is sort of the point - you either like that flavor or you don’t.
]