Korean Black Bear Tacos

January 22, 2020

We promise you’ve never had black bear quite like this. For the uninitiated, black bear (especially Spring bear) has a sweet, nutty flavor that when prepared properly is just incredible. Here, The Outdoors Chef marinates the meat in a sweet, spicy, savory blend that complements the bear steaks perfectly and provides a great contrast to the fresh, snappy vegetables atop the tacos. If you didn’t have plans for Spring bear hunting, this recipe alone might just change your mind.

INGREDIENTS

Tacos

  • Black Bear Steaks – trimmed-2lbs – 900g
  • Savoy Cabbage – sliced in half, cored, and thinly sliced – 4cups
  • Carrot – peeled, trimmed, and use peeler to thinly sliced – 1pc
  • Red Onion – trimmed, peeled, and finely sliced – 1pc
  • Spring Onions – trimmed and thinly sliced on sharp angle – 4pc
  • Fresh Cilantro – rinsed and leaves stripped – 1cup
  • Tortilla – grilled to heat – 12pc
  • Cider Vinegar – 1cup
  • Flaked Sea Salt – to taste
  • Fresh Ground Black Pepper – to taste

Marinade

  • Fresh Cilantro – rinsed, leaves stripped, and finely chopped, plus more for garnish 1cup
  • Garlic Cloves – trimmed, peeled and finely grated – 3pc
  • Jalapeno Pepper – trimmed, seeded, and finely diced – 1pc
  • Dark Brown Sugar – ¼cup
  • Canola Oil – 3tbsp
  • Soy Sauce – 3tbsp
  • Toasted Sesame Oil – 1tbsp
  • Ground Coriander – 1tsp
  • Fresh Ground Black Pepper – 1tsp

Guacamole

  • Avocados – sliced in half, pitted, and sliced into medium dice – 4pc
  • Fresh Cilantro – rinsed, leaves stripped, and finely chopped – ½cup
  • Lime – zested and juiced – 1pc
  • Ground Cumin – 1tsp
  • Jalapeno Pepper – trimmed, seeded, and finely chopped – to taste
  • Flaked Sea Salt – to taste

TECHNIQUE

Tacos

  1. In a small sauce pan over medium heat, combine red onion and vinegar, cook until tender, cool, drain
  2. In a large bowl combine the cabbage, carrots, red onion, spring onions, and cilantro, season with salt and pepper
  3. Position rack in center of barbecue, preheat gas or charcoal barbecue to 350°F (176°C), gas mark 4
  4. Remove steak from the marinade, season with salt and pepper, place on grill, turning once
  5. Grill Bear until instant-read probe thermometer reads 165°F (74°C) inserted into the thickest part of the steaks
  6. Remove from grill, rest meat for 10 minutes, thinly slice across the grain
  7. Serve bear with the reserved marinade, tortillas, cabbage, and guacamole

Marinade

  1. In a large mixing bowl combine all ingredients, whisk to incorporate, pour mixture into a resealable plastic bag
  2. Divide mixture in half, reserve half for serving
  3. Add bear steaks to the marinade, remove most of the air from the bag, seal and massage the ingredients
  4. Refrigerate for 4 hours minimum or overnight for best results, turning occasionally

Guacamole

  1. In a medium bowl combine all ingredients, gently mix until desired consistency, season with salt
  2. Serve with chunky consistency or puree until smooth to make a creamy sauce

Bear Tacos details

Bear Tacos 3

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