Red Mountain Barbecued Bear
Embark on a culinary adventure with Red Mountain Barbecued Bear, a bold and flavorful dish that transforms tender, marinated bear meat into a smoky barbecue masterpiece. This recipe highlights the unique gaminess of bear meat, which is expertly tenderized in a buttermilk marinade infused with smoked paprika, garlic, and onion. A signature spice rub adds layers of heat and sweetness, while a tangy barbecue sauce enriched with apple cider vinegar ensures every bite is packed with bold Southern-inspired flavors. Slow-cooked to perfection, the meat becomes irresistibly juicy, shreddable, and ideal for serving alongside roasted vegetables or crusty bread. Perfect for adventurous food lovers, this dish redefines wild game cooking with its rich, smoky, and savory appeal.
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Recipe Information
Ingredients
- 4 lbs bear meat (shoulder or roast cut, boneless)
- 3 cups buttermilk
- 2 tbsp smoked paprika
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp cayenne pepper
- 1 tsp black pepper
- 2 tsp kosher salt
- 3 tbsp brown sugar
- 2 tbsp apple cider vinegar
- 1.5 cups barbecue sauce (your preferred variety)
- 2 tbsp olive oil
- 1 cup water
- 2 tbsp fresh parsley (for garnish, optional)
Instructions
1. Prepare the marinade: In a large bowl, combine buttermilk, 1 tablespoon of smoked paprika, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1 teaspoon of kosher salt, and 1/2 teaspoon of black pepper.
2. Marinate the meat: Cut the bear meat into large chunks (if not already done) and submerge them in the marinade. Cover the bowl with plastic wrap and refrigerate for 12-24 hours to tenderize and infuse flavor.
3. Remove the meat: Take the meat out of the marinade, pat it dry with paper towels, and let it come to room temperature for 30 minutes before cooking.
4. Prepare the spice rub: In a small bowl, mix the remaining smoked paprika, garlic powder, onion powder, cayenne pepper, black pepper, kosher salt, and brown sugar.
5. Rub the meat: Coat the bear meat evenly with the spice rub, pressing it into the surface of the meat to ensure maximum flavor.
6. Sear the meat: Heat olive oil in a large skillet or Dutch oven over medium-high heat. Sear each piece of bear meat for 2-3 minutes per side until a golden crust forms. Transfer the seared meat to a slow cooker or an oven-safe roasting pan.
7. Add the sauce: In a small bowl, whisk together barbecue sauce, apple cider vinegar, and water. Pour the mixture over the bear meat in the slow cooker or roasting pan.
8. Cook the meat: If using a slow cooker, set it to low and cook for 6-8 hours, or until the meat is tender and falls apart easily with a fork. If oven roasting, cover the pan tightly with foil and roast at 275°F (135°C) for 4 hours.
9. Rest and shred: Remove the cooked bear meat from the cooking liquid and let it rest for 10 minutes. Use two forks to shred the meat into bite-sized pieces.
10. Garnish and serve: Serve the shredded bear meat on a platter with the remaining cooking liquid poured over the top. Garnish with fresh parsley, if desired. This dish pairs wonderfully with roasted vegetables, mashed potatoes, or warm bread.
Nutrition Facts
Calories |
4387 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 186.2 g | 239% | |
| Saturated Fat | 64.0 g | 320% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 1351 mg | 450% | |
| Sodium | 5862 mg | 255% | |
| Total Carbohydrate | 253.6 g | 92% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 217.4 g | ||
| Protein | 416.8 g | 834% | |
| Vitamin D | 9.5 mcg | 48% | |
| Calcium | 1236 mg | 95% | |
| Iron | 55.8 mg | 310% | |
| Potassium | 7816 mg | 166% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
