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Irish-Style Bear Meat. If you happen to be a fan of corned beef, then you're in luck. Black bear meat corns up about as nicely as anything. It's also a surefire way to know that it's going to be both delicious and cooked well enough for safe eating. The nice thing about corning is it's flexible.

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Corned Bear. 100 lb Bear meat, boned and trimmed of fat 8 lb Salt 4 lb Sugar 2 tb Baking soda, heaping 2 oz Saltpeter 1 ga Water Salt the meat down in layers in the keg, alternating layers of salt and meat. Let stand 24 hours. As soon as you finish salting the meat, mix the sugar, soda and saltpeter in the water and let stand.

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Add the pineapple, tomato sauce, molasses, onion, garlic, black pepper, smoked paprika, cumin, salt, and bear meat and stir well to combine. 4. Cook on high for 6 to 8 hours, allowing beans to simmer. Check beans for tenderness and serve when ready. Black bear hindquarters make awesome, lean hams.

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Corned Bear . This recipe can be used for any cut of meat, but it is especially useful for turning those less tender portions of the animal into melt-in-your-mouth deliciousness. The brining process takes seven days but is not labor intensive. Eat hot or cold, by itself or on a sandwich with rye bread and mustard or make some corned hash.

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Jack Hennessey. Once the venison roast has cooled, cut in half against the grain (perpendicular to muscle striations) and slice to approximately 1/8-inch thickness. Heat up 5 to 6 ounces (perhaps.

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With spring bear season open in many parts of the country, this recipe is just one more reason to get out hunting. A meal of hot corned bear, followed by a Reuben black bear sandwich, and a bruin hash and egg are all good reasons to get corning. Corned meat is often finished by simmering the meat with carrots, onions and celery.

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Prep: Heat to boiling the following ingredients: 3 cloves garlic chopped 3 bay leaves 2 tablespoons pickling spices 1/4 cup canning salt 1/2 cup Morton's Meat Cure (Blended Brown Sugar /Salt) 2 quarts water. Remove from heat and let cool. - Put in a 1 gallon Freezer zip lock bag with a roast.

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In the meantime, boil the potatoes until they are fork tender, then chop the onion, garlic, and potatoes for the hash. When the corned elk has finished cooking, chop it or break it up into smaller pieces. 7. Sauté the onion and garlic in a pan over medium heat until the onion is translucent. Add in the potatoes until they begin to brown.

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Put in deep heavy pan or Dutch oven; add fresh water just to cover. Simmer 4 hours. Sauce: 2 Tbls. butter 1 Tbls. flour 1 Tbls. powdered mustard 1 pinch pepper 1 1/4 cups bear stock 3/4 cup half & half 2 Tbls. dried dill Melt butter in a saucepan; stir in flour, mustard & pepper. Add a few Tbls. hot stock & whisk until smooth paste.

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Let stand 24 hours. As soon as you finish salting the meat, mix the sugar, soda and saltpeter in the water and let stand. After the meat has been in the salt for a day, pour the sugar solution over the meat in the keg. Keep the meat cover with liquid - a plate with a brick or rock on it will help hold the meat down in the solution.

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Pour the beers over the vegetables and brisket. Sprinkle with the sprigs of fresh thyme. Cover and cook on high until corned beef is tender, 5-6 hours or 10-12 hours on low. Arrange cabbage over corned beef, cover, and continue cooking until cabbage is tender, 45 min to 1 hour (or 1 ½ to 2 hours on low).

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The Clover in Rosemount is one of many local restaurants serving corned beef and cabbage on St. Patrick's Day — March 17, 2024.. White Bear Lake; 651-426-2300; manitougrill.com; $18. Corned.

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Step 2: Pour 6 cups of cold water into a 2-gallon container, and stir in the spice mixture you just boiled. Place the boneless venison into the brine, cover, and refrigerate. Leave the venison in the refrigerator to brine for 4-7 days, turning the meat over every day. Venison roast sitting in cold water before the brining agents were added.

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Heat some oil in a large skillet over medium high, add chopped cooked corned beef and cook until it starts to brown. Then add diced cooked potatoes and diced onion and cook undisturbed until they.

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Add the potatoes and carrots to the broth. Simmer until the vegetables are almost tender, about 15 minutes. Add the cabbage, cover, and simmer until tender, 12 to 15 minutes. Use a slotted spoon to transfer the vegetables to a bowl or serving platter. Slice the corned beef across the grain and serve with the vegetables.

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Corned Bear. From Wildlife Biologist Kendall Marden. Ingredients: 1 gallon of water 8 ounces of salt 3 tsp sodium nitrate (also called cure #1, prague powder, or instacure) 1 cup brown sugar 1 tsp garlic powder 5 tbl pickling spices. Step one: Heat the water a bit with garlic and pickling spices and then add salt and sugar, stir and let cool.