Today, bear meat is eaten by some people in many parts of the world and is still considered to be a delicacy. It is possible to prepare bear meat in various ways, such as baking, grilling, boiling, and even deep frying it. Grilled Bear Loin with Red Wine Sauce makes this well-done meat tasty and tender
According to some people, the fact that bear meat contains a high amount of protein may help to explain why some people consider it to be healthy. Bear meat, on the other hand, also has a high amount of fat in it. Some people believe that eating bears can have a positive impact on the population of bears, although some disagree.
As a matter of fact, there’s some risk associated with eating bear meat as well, so it is important to keep that in mind. In addition, there is the possibility that the meat could be contaminated, and bears can carry various diseases. Well-done bear meat is the most safe to consume.
Grilled Bear Loin with Red Wine Sauce
Ingredients
- 1 2 lb. bear loin (or steak of your choice)
- Salt and freshly ground black pepper
- 3 tablespoons extra-virgin olive oil
- 6 tablespoons cold butter
- 1 onion, thinly sliced into rings
- 1 tablespoon minced garlic
- 1 teaspoon dried oregano
- ¼ cup tomato paste
- ¼ cup jellied cranberry sauce
- 2 ½ cups Ricord Merlot1
Directions
- Season the bear steaks with salt and pepper and drizzle with the 3 tablespoons of olive oil.
- Grill until no pink remains, check internal temperature with a meat thermometer.
Grilled Bear meat, like pork, should be cooked to 170° about 7 minutes per side depending upon the thickness of the meat.
Move the steaks to a plate, cover with foil. Let stand 10 minutes.
- While the bear steaks are resting, melt 2 tablespoons of butter in a heavy saucepan over medium-high heat.
- Add the onions and sauté until tender, about 5 minutes.
- Season with salt. Add the garlic and oregano and sauté until fragrant, about 30 seconds, remove to a bowl.
- Stir in the tomato paste and cranberry sauce.
- Cook for 2 minutes, stirring constantly.
- Whisk in the red wine.
- Simmer until the sauce reduces by half, stirring occasionally.
- Remove from the heat.
- Cut the remaining 4 tablespoons of butter into small chunks and whisk into the sauce a few chunks at a time.
- Season with salt and pepper to taste.
- Arrange the onions on top of each portion and add a dollop of red-wine sauce.
- Serve remaining sauce on the side.
1 The Ricord Merlot is available from our Wine of the Month Club. For more information click here.
