Grilled Black Bear Meat Steak with Cucumber Salad

This simple and delicious black bear meat steak recipe paired with a cucumber salad helps answer the question, "Can you eat bear meat?"

Black bear meat steaks are full of flavor and perfect for marinating and grilling. And it's hard to resist a cucumber salad to go along with a grilled steak.

Can You Eat Bear Meat?

If you're wondering, "Can you eat bear meat?" the answer is a resounding yes! Bear meat is not only edible but also incredibly flavorful.

I haven't been lucky enough to go on a bear hunt myself, but I have been gifted plenty of bear meat. I live in Fargo, North Dakota in a state where we don't have a bear hunting season. But I'm just a minute from Minnesota where they do, and I have a few friends who get a black bear every few years.

Bear meat is rich, slightly sweet, and has a unique taste that sets it apart from a venison steak. You might have heard a lot about bear fat, but bear meat steaks are lean like venison. I sort of expected them to be marbled with fat like a beef ribeye, but that is not the case.

The lack of fat means bear steaks are nearly impossible to cook until juicy and tender because they have to be cooked to an internal temperature of 160 degrees F. This is because bears may carry parasites that cause trichinosis.

How To Cook Bear Meat

To ensure food safety, always cook bear meat to an internal temperature of at least 160 degrees F. This will kill any potential parasites like Trichinosis and make the meat safe to eat.

To learn more about Trichinellosis (or Trichinosis) you can find out more information about it on the Centers for Disease Control website.

Trichinosis can make you very sick and can even be fatal. However, a good dose of antibiotics will cure the symptoms — diarrhea and nausea, muscle pain, weakness, even nervous system and heart problems. Since we don't wish sickness on anyone, I highly recommend keeping you and your family safe by cooking to the recommended 160 degrees F.

Bear Steak Marinade

The bear steak marinade for this bear meat recipe helps make these bear steaks juicy and flavorful, even when cooked to a well-done temperature like 160 degrees F.

The following ingredients are what I used for a bear steak marinade, but feel free to experiment and make it your own:

• ½ cup olive oil
• ⅓ cup low sodium soy sauce
• 2 tablespoons lemon juice
• 2 tablespoons Worcestershire sauce
• 1 tablespoon minced garlic
• 1 teaspoon black pepper
• ½ teaspoon onion powder

Going On A Bear Hunt?

If you are planning to hunt black bear in the future, check out this YouTube video on How to Skin and Butcher a Black Bear.

How To Make Grilled Black Bear Meat Steak with Cucumber Salad

Cucumber Salad

1. In a large mixing bowl, combine mayonnaise, vinegar, dill, salt, pepper, garlic powder, and onion powder. Stir and set aside while prepping the salad.

2. Peel the cucumbers and cut in half lengthwise. Scrape out the seeds if desired and cut into ¼″ slices. Place cucumber slices and sliced onion in large mixing bowl with dressing and mix well until cucumbers are well coated. The salad will stay fresh for up to 3 hours if refrigerated.

Grilled Bear Steak

1. Wash bear steak thoroughly to make sure it’s free of hair.

2. Place the bear steak on a cutting board and tenderize using a Jaccard meat tenderizer.

3. After combining all the marinade ingredients in a bowl or large, sturdy resealable bag, add the bear steaks. Massage to coat both sides and distribute the marinade evenly. Refrigerate for at least 1 hour but no more than 8 hours. Drain the bear steaks in a colander and discard the marinade. Dry both sides of each bear steak thoroughly with paper towels.

4. Prepare a charcoal or gas grill for direct-heat grilling over high heat.

5. Place the bear steaks on the grill rack over the hottest part of the fire and cook without moving them for 2 minutes. Move the bear steaks after 1 minute if the fire flares. Turn and cook on the other side for 2 minutes more.

6. Move the steaks to a cooler part of the grill or reduce the heat and continue to cook until an instant-read thermometer inserted into the bear steak registers 165 degrees F. Transfer to a platter, tent loosely with aluminum foil and let rest for about 5 minutes before slicing and serving with the cucumber salad.

Tips For Cooking Bear Steaks

Choose the Right Cut: For the best results, use tender cuts of bear meat, such as the backstrap (loin) or hindquarter. These cuts are more tender and flavorful, making them ideal for grilling.

Don't Overcook: Bear meat can become tough if overcooked. Aim for an internal temperature of 160°F (71°C) and no higher.

Let The Meat Rest: Allow the bear steaks to rest for about 10 minutes after grilling, just like you would a venison steak. This helps the juices redistribute, resulting in a juicier and more flavorful steak.

Looking For More Bear Recipes?

You can also check out my Cured & Smoked Bear Ham recipe, and our favorite Bear Ham Spanish Croquettes.

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DID YOU MAKE THIS RECIPE

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