Barbecued Bear

A friend gave us a bear roast several weeks ago. I decided to freeze it until Christmas and make it a part of our Christmas festivities when the family was here. It would be something different and create conversation. You never know how people, especially young folks, will react to sometime like bear meat so I decided to keep it a secret and announce “after” they had eaten what it was. My plan worked great except the two boys did not take a serving. Ryan announced he doesn’t eat anything he doesn’t know what it is. Poor fellow. He missed out on a real treat.  Emily and Lauren responded with “they love bear meat”. Karla was the funniest. She rolled her eyes and responded with, “Grandma, I think I’m going to be sick”!!!  The food stayed down and she lived to see the light of the next day.  She did admit it was good when she didn’t know what it was.

The barbecue was very tasty.

If you are interested, here is how I fixed it.

I soaked the roast in salt water a few hours to help remove some of the game flavor and then put it in a roasting pan, covered with my brisket sauce, 1 cup chopped onions and baked at 325 for approximately 4 hours until it was fall apart tender. The leg roast weighed approximately 3 lbs.  It can also be done in a crockpot.

Brisket Sauce

Mix all ingredients together and pour over uncooked meat. This is enough to do a 3 lb. roast or brisket.

1 c. Water

3/4 c. Catsup

2 T. Brown Sugar

1/2 tsp. Chili Powder

1 tsp. Minced Garlic

1/2 tsp. Celery Salt

1/8 tsp. Black Pepper

1/4 c. Worcestershire Sauce

1 T. Vinegar

1/2 tsp. Dry Mustard

1/4 tsp. Red Pepper

1 T. Liquid Smoke (This is a very important ingredient and is found in the grocery store aisle by the Worcestershire Sauce)

1 tsp. Paprika

1 tsp. Salt

Note: the prepared meat with the sauce freezes excellent.


  1. I did not know that you could even eat bear! … I wish I had the same success with kangaroo – it’s really only good rare, and I’m the only one in the family who doesn’t prefer meat very well done, so was destined to be a fail, I guess 🙂

  2. Pat Said:

    Very interesting. Does the meat get tough if not rare? What is it like?

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