Originally posted by Kinz
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.
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?
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.
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.
