Ted Nugent's Grilled Bear

Discussion in 'Food and nutrition' started by -, Feb 19, 2006.

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    Ted Nugent's Grilled Bear

    -----bear marinade-----
    1 cup dry sherry
    1/2 cup salad oil
    4 teaspoons prepared herb blends -- (heavy
    - on garlic and pepper is best)
    -----bear basting sauce-----
    1/2 cup catsup
    1/4 cup vinegar
    1 6 oz. can tomato paste
    1 clove garlic -- crushed
    1 cup dry white wine
    salt and pepper to taste

    Basting Sauce: Mix ingredients and blend well.
    Marinade bear meat 6-8 hours or overnight.
    This should be roasted slow in a 325 deg. oven, till temp is 155 then
    rest,
    On the grill cooked till outside is nice browned and inside temp is 155
    or
    above

    Bear meat may be cooked in much the same way as their counterparts of
    beef cuts. Keep in mind, however, two facts when dealing with bear. It
    does not have the same fat content as that of beef and therefore will
    need additional larding or marinating for tenderizing. Bear meat MUST be
    thoroughly cooked due to trichinosis tendencies.

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