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Bear man is tastier than the average bear
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Perhaps lots of garlic in the braising, plus strong herbs like thyme or rosemary - you can check into the classic Tuscan or southern French cooking, where wild game preparation ins concerned. Might have to experiment. Juniper berry?
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PS Not sure how it applies to bear, but braising chicken coq au vin i would tend to use Cabernet Sauvignon over less powerful red wines. It is magic, even a cheap Baron Rothschild cab.
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Last time I had it, I did it like I do deer...Garlic, salt and pepper with olive oil....cook it about the same too...pink on the inside..
Fantastic!
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Where do I go about getting bear meat in St. Louis?
I am highly intrigued.
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bear meat is very oily and tough. i’ve had it prepared by experienced bear eaters and it still wasn’t nearly as good as half the other things that big that you can shoot.
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I heart beaver.
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