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Feels like a stupid question...
#21
(09-04-2017, 05:24 AM)City Rat Wrote: I'm interested in this as well. Curious if  any of you guys have soaked the meat in brine after got rid of all fat and silver skin?  Does anyone think that might help the taste of bear stew meat, roast and steaks?

Never brined myself, but can't hurt right...
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#22
Probably a little late on this thread, but I nearly always do a roast. The trick for me is a pressure cooker instead of a crock pot. The pressure cooker is faster and keeps the meat moist so it just falls apart. Better and better for you than beef. Also, we strip as much fat as possible as soon as we skin it out. Try to get it to just good meat. Same for deer roast.

We tried steaks and stuff like that, but haven't gotten the trick for it yet. I'm thinking a red wine might do it

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#23
Wait do you mean red wine as a marinade for the bear steaks or for the diners, lol.
Just trying to find a straight answer in a twisted world.

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#24
For the cooks!

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#25
we cooked mine two different ways, one was in the crock pot with beef broth, and then just floured and fried.

I really enjoyed it both ways..... yes there is some grease, but it was freakn great.
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