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added to the dish before or during cooking.
“Deer steaks or chops should be cooked quickly and not past medium rare,” Mr. Clifford explained. “Roasts, on the other hand, should be cooked slowly while retaining moisture with foil, cooking bags, slow pots, pressure cookers, or similar techniques.”
Handling of a bear after the kill is very similar to deer. The hide should always be removed as soon as possible, however. Some experts recommend hanging the carcass to age for at least three weeks.
In 1986-87, the black bear harvest in Virginia increased for the fourth straight year with 539 animals being bagged. Favorable weather conditions could result in another banner year for bear hunters.
Bear meat resembles beef, but is usually darker red and coarser. Younger animals are more tender and have a milder flavor. Meat from older animals should be marinated. It is best stewed, braised, or pressure cooked.
“Bear meat usually contains much more fat than venison,” said the Nottoway County Extension agent. “It’s very important to remove the layers of fat before freezing or cooking bear to prevent a gamey flavor.”
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