Game meat, bear, cooked, simmered

Bear meat is a dense, dark, strongly flavored game meat that is almost always cooked well done and typically prepared by slow simmering, braising, or stewing rather than grilled quickly like beef, since the texture benefits from long, moist cooking that tenderizes the muscle fibers. Simmered preparations, often in a seasoned broth or with root vegetables, help mellow its assertive, rich flavor and render out some of the fat that runs through the meat. It is not a supermarket staple and is most often prepared by hunters or found at specialty game butchers, so recipes tend to borrow techniques from venison and other wild game cookery, including marinating before cooking to soften the flavor.

Because bear meat can carry parasites if undercooked, it should always be cooked to a safe internal temperature, which simmering for an extended time naturally achieves. A cooked 85 g serving delivers 259 calories and a substantial 32.4 grams of protein, reaching 65 percent of the daily value for protein and 59 percent for iron in that same serving, figures that stand out even among red meats. With 13.4 grams of fat and 71 milligrams of sodium, it is a dense, protein-heavy option best portioned modestly alongside vegetables or grains rather than treated as a lean everyday cut.