Bear: A Meat Worth Trying

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Holly A. Heyser


I finally ate bear last night, and it was good.

For some of you, the fact that bear can be good eating is no great surprise: The hunting and eating of bears has been going on since long before we out-competed the horrific (and thankfully extinct) cave bear for the best places to shelter ourselves from the rigors of the Ice Age. Bear hunting has been part of American life since we arrived in the 17th century, and roast bear was on the menu for more than a few state dinners during our nation's youth.

My first impression is that bear looks like lamb. Very red, but far lighter than venison and darker than pork.

Bear regularly made its way to market before the sale of wild game was outlawed in the early 1900s, and it retained a place in the American palate right through the late 1950s. One of the best-selling cookbooks of all time, Meta Given's Modern Encyclopedia of Cooking (first written in 1947) includes a section on bear with helpful butchering tips, such as how to remove the scent glands behind the animal's hind legs.

Even more telling is that the 1957 edition of the Gourmet Cookbook includes three recipes for bear. Gourmet magazine never catered to the redneck hunter crowd: Putting bear in their cookbook means it was a legitimate facet of haute cuisine.

So why have I (and, I daresay, many of you) always felt ambivalent about eating bears? Was it watching Grizzly Adams as a kid? Winnie the Pooh? Maybe it was because I clutched a teddy bear every night when I was tucked into bed as a toddler. Hard to say.

My personal experiences with black bears have been fleeting, and mostly annoying; They routinely pillaged my father's garbage when he lived in the Watchung Hills of New Jersey. When I've seen them, which is rare, bear have been an ink spot looking at me from a distant meadow, or a fading crash through the underbrush as the beast ran from my approach. I have never seen a grizzly bear.

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Steve Hillebrand/US Fish & Wildlife Service

But something else is at work here, a cloudy notion that bears are somehow different from deer or ducks or upland birds. Bears manage to be cute and cruel all at once—most of us balance, uneasily, the mental image of the fuzzy, huggy bear of childhood with the knowledge that at least some bears will happily tear you apart and eat you alive if given the chance. It's worth noting that the only land animal that routinely hunts and eats humans isn't the lion, or the alligator, or the tiger: It's the polar bear.

Then there is the biological fact that bears a) are omnivores like us, and b) look disturbingly like people when skinned. The American Indians put bears in a different spiritual place in part for this reason. Of all the things humans eat with any regularity, bears come closest to being us.

Finally, there is the practical consideration reported by most modern bear hunters that bear meat is insanely variable. Eat a bear that had been dining on berries and manzanita and you are in for a feast. Eat a bear that had gorged on salmon and it'll taste like low tide on a hot day. Ew. This fact alone has thus far stopped me from buying a bear tag.

All of this stuff swirled through my head earlier this year when California went through a round-and-round over whether to expand the number of counties where we can hunt bear. All I heard during the debate was "trophy bear" this and "trophy bear" that. Holly, who is more active in hunting politics than I am, started asking every bear hunter she could find if they did in fact eat the bears they shot. "Of course," was the answer. No one shoots a 150-pound bear (normal for California) for the rug; it's too small. Most of our bears are "eaters."

I decided then to buy a bear tag and hunt one for the first time. Sadly, life intervened and I never did get around to it. But my colleague Cork Graham did shoot a bear last week, and was kind enough to offer me some bear stew meat and a half-pound bear flat roast; the roast has a meat grain like a brisket, only much smaller.

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Holly A. Heyser

My first impression is that bear looks like lamb. Very red, but far lighter than venison and darker than most pork. Closest match would be the darkest part of a high-quality pork shoulder. I put my nose up to the meat and inhaled. Surprisingly, there was no smell. Everything I'd heard about bear was that it was smelly. Cork must have dressed and cared for the meat very well.

Presented by

Hank Shaw runs the website Hunter Angler Gardener Cook, nominated for Best Food Blog by the James Beard Foundation in 2009 and 2010. He is the author of the recently released Hunt, Gather, Cook: Finding the Forgotten Feast. More

A former line cook, veteran political reporter, and fisherman, Hank Shaw is a freelance food writer who runs the website Hunter Angler Gardener Cook, which chronicles Shaw's search for what he calls the Forgotten Feast: The seasonal foods--mostly wild--we once delighted in, but are now curiosities at best. Game, wild mushrooms, seafood, and wild plants all have a place in modern cooking, and Shaw spends his days exploring their possibilities on the plate.

Hunter Angler Gardener Cook was nominated for Best Food Blog by the James Beard Foundation in both 2009 and 2010 and by the International Association of Culinary Professionals in 2010. He is the author of the recently released Hunt, Gather, Cook: Finding the Forgotten Feast. His work has appeared in magazines such as The Art of Eating, Field & Stream, and Gastronomica. He hunts, fishes, forages, and gardens in Northern California with his girlfriend--and photographer--Holly A. Heyser.

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