Game meat, bear, raw

Bear meat is dark, coarse-grained and distinctly gamey, closer in character to a tough cut of beef or venison than to farmed meat, and it responds best to long, moist cooking such as braising or stewing rather than a quick sear. Hunters and game cooks commonly grind it for sausage or chili, or slow-cook it with root vegetables, juniper berries, and a robust red wine or stock to soften the texture and balance the strong flavor. As with other wild game, it is traditionally cooked through rather than served rare, and marinating beforehand in an acidic mixture of vinegar or wine can help tenderize the coarse grain.

Because it comes from wild game rather than a butcher counter, sourcing matters, buy from a processor experienced with wild meat and keep it well wrapped in the freezer until ready to cook. Per ounce it is notably rich in iron, at 37% of the daily value, alongside 20.1 g of protein per 100 g, about 40% of the daily value in a serving. Its fat content, 8.3 g per 100 g, is enough to keep braises moist, making it a good candidate for a slow-cooked stew built around root vegetables, dark ale or red wine, and savory herbs like thyme and bay leaf.