Bear Heart
- Thread starter JDK
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bigrak
Active member
I make it simply with onions and garlic and any seasoning I have in the cupboard in a frying pan with a little olive oil. Sliced thin.
BDB
Well-known member
I have done deer this way and liked it but haven't done it in a long time. Basically roll the heart out with a knife removing the valves and arteries. You are trying to slice it to about 1/2" thick all the way so you end up with a longer narrow single piece of meat. Fry up a few strips of bacon. Roll the heart in a little flower, toss it in and sear it in the bacon fat on both sides. Then take it out, lay the bacon strips on it and roll it back up like a roast and tie it then bake. This always turned out pretty good (from my memory anyway). Not sure why I haven't done this in a long time, I think I'll give it another try this year 
Since you're a bear hunter, you probably already know, but please be sure to cook thoroughly due to trichinosis.
My guide last year tried to downplay the danger, not to mention that my bear hardly lived long enough to get trich. This troubled me; as soon as people start discounting a formerly widespread disease is precisely when it resurfaces. (Think of the anti-vax crowd). Steve Rinella learned this lesson the hard way.
I've read that Alaskan black bears are over 60% Trich positive, whereas New England bears are around 0.5%. For this I am grateful.
Don't want to scare you off, but enjoy, and please let us know what you did and how it turned out. If I land a cub this year, I'm considering trying the heart myself.
My guide last year tried to downplay the danger, not to mention that my bear hardly lived long enough to get trich. This troubled me; as soon as people start discounting a formerly widespread disease is precisely when it resurfaces. (Think of the anti-vax crowd). Steve Rinella learned this lesson the hard way.
I've read that Alaskan black bears are over 60% Trich positive, whereas New England bears are around 0.5%. For this I am grateful.
Don't want to scare you off, but enjoy, and please let us know what you did and how it turned out. If I land a cub this year, I'm considering trying the heart myself.
Droptine
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I had bear heart yesterday for lunch along with fiddleheads and chanterrels . Very good. I used , salt and peppered and floured the heart then cooked them in bacon fat. Make sure you cook it through ( 160).
Did you use a meat thermometer? Seems easy and obvious on a roast. Not sure how I'd do it on a heart.
Do you ever do bear burgers? I don't know how I'd be confident it was safe. When we do bear steak, we use the pressure cooker. That lets us get to 160 internally without turning it into shoe leather.
