DrMike
Ballistician
- Nov 8, 2006
- 37,399
- 6,208
For quite a few years, I pastored a Chinese congregation while living in Vancouver. I was often asked to bring barbequed bear to church potlucks. The people really enjoyed it. There were always more requests that I could honour for bear paws, which I gladly provided each spring and fall after I had taken a bear. I never did get to try bear paw soup, but I did enjoy (?) a variety of dishes that are difficult to describe. Oh, well, it is all in the preparation. In any case, for barbequed bear, you will need:
2/3 c soy sauce
1 tbsp molasses (or if you live in Canada, you can substitute Rogers Syrup)
1/2 tsp ginger
1/2 tsp dry mustard
1 clove garlic, pressed (at least one! Actually, I use more.)
2 tsp Heinz 57 sauce
pepper to taste
Mix these together and pour over a bear roast, or brisket if you have it. Marinade overnight. Cover with foil and bake for 4 hours, or alternatively, simmer in a crock pot all day. This makes a wonderful meal that goes well with boiled potatoes and green beans, and fresh baked rolls slathered with butter. I'd do it tonight, but I see that mama has laid out a tenderloin that she plans to use in such delectable fashion. The season for selecting a fine bear will soon be upon us.
2/3 c soy sauce
1 tbsp molasses (or if you live in Canada, you can substitute Rogers Syrup)
1/2 tsp ginger
1/2 tsp dry mustard
1 clove garlic, pressed (at least one! Actually, I use more.)
2 tsp Heinz 57 sauce
pepper to taste
Mix these together and pour over a bear roast, or brisket if you have it. Marinade overnight. Cover with foil and bake for 4 hours, or alternatively, simmer in a crock pot all day. This makes a wonderful meal that goes well with boiled potatoes and green beans, and fresh baked rolls slathered with butter. I'd do it tonight, but I see that mama has laid out a tenderloin that she plans to use in such delectable fashion. The season for selecting a fine bear will soon be upon us.
