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Old 07-26-2005, 01:04 PM   #1
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Seared Bear on angel hair

Since a good portion of my diet is wild game, i thought i'd give you a recipe i had just concocted this year.

(Depending on size of family)

4 boneless bear steaks 1/2" (loin)
12 slices of beef hard salami 3/steak
1 sprig ea. of sage and rosemary
Cooking string or toothpicks
16 oz box angel hair

Sauce
1 cup heavy cream
1 tblsp butter
4-5 cranks of pepper
few leaves of sage and rosemary
small bunch fresh italian parsley (about 1/4 cup)


Start by laying steaks out and very lightly salt and pepper the up side only for now. Mince sage and rosemary and apply to the up side as well and arrange the salami to go the length of the steak, overlapping is not a problem.
Start rolling steaks tightly and tie or poke with toothpick to hold and lightly salt and pepper again. Heat oven to 375F and in an oven safe searing pan, add a light olive oil and start to sear steaks all the way around, on top and bottom as well.
Once fully seared, put in oven for 10-15 minutes and start mincing sage, rosemary, and italian parsley.
Start water for angel hair now because the pasta only takes a few minutes to cook after water boils.
When steaks are done, pull from oven, platter, and cover with foil or plastic to rest.
Add pasta to water.
Put pan on stove top and deglaze with the butter and heavy cream while scraping bottom of pan and add sage, rosemary, and parsley. Mix for a few minutes to get flavors well combined and turn off heat.
Drain pasta and plate accordingly. Put steaks on bed of pasta and finally, pour sauce over steak and pasta.

I also use this recipe for other larger game, where steaks are mostly of a larger (longer) size.

While i use beef hard salami, i believe you can use a pork hard salami with similar results? However, i am not certain of this because i have never used it, nor does my beef salami contain pork or pork fat.

Peace

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Old 07-26-2005, 01:05 PM   #2
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Sounds good...
!!
Hunting season starts around here next month. Sure hope
Paulie brings me some meat this time!!
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Old 07-26-2005, 10:26 PM   #3
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Thanks pdswife

I Have also tried this with moose, elk, and mule deer, with very tasty results!
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Old 07-26-2005, 10:27 PM   #4
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Quote:
Originally Posted by BBQ Fish
Thanks pdswife

I Have also tried this with moose, elk, and mule deer, with very tasty results!
Deer and elk are my favorite.
That's what I'm crossing my fiingers for.
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Old 07-26-2005, 11:51 PM   #5
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My fingers are crossed for you as well!
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Old 08-11-2005, 08:30 PM   #6
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Hi guys,

I ask this with genuine curiosity, as I have never tried it, can you please describe the taste of bear? (Thanks )
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Old 08-11-2005, 09:14 PM   #7
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I would love to.. but, it's been so long ( 20) years at least since I've had any.
I just remember really liking it. Try it if you get the chance.
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Old 08-11-2005, 11:03 PM   #8
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I too, am curious as to what it tastes like. However, I do have one little tidbit to pass on. Bears, like raccoons and pigs, eat trash. As a result, they can and do carry the trichonella worm (trichonosys). For this, you need to cook any bear or raccoon meat well-done.
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Old 08-11-2005, 11:13 PM   #9
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Don't worry Allen. I cook all my meat very very well. I like it DEAD!!
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Old 08-12-2005, 12:02 AM   #10
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The only way i can describe the taste is a sweet, tender taste all of it's own with a gamy kick (the beef salami i use takes quite a bit of the game taste away). Bear meat actually has a high fat content throughout, which isn't bad by any means because it's mostly protien, but low in fat and calories. However, it can actually spoil rather quickly because of it.

I've also found that if you age bear meat, it gets dry and tough, with a nasty sort of tinge to it.

Hope this helps
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