Recipe: Is There A Bear In Your Freezer?

When you think bear meat you're probably thinking sausage and jerky, right? Give this bear goulash recipe a chance and there's a good chance you'll change your mind.


  • 2 lbs. bear meat, cubed

  • 1/4 c. flour

  • Salt and pepper to taste

  • 2 T. Hungarian paprika

  • Four strips of bacon, diced

  • 1 c. diced onion

  • 1 T. minced garlic

  • 1/2 tsp. caraway seed

  • 1/4 c. tomato paste

  • 1 pt. beef broth One bay leaf

Preheat a 12-inch Dutch oven by placing 12 charcoal briquettes underneath. Cut the bear meat into ½-inch cubes, sprinkle with salt, pepper, paprika and flour. Place diced bacon into the Dutch oven and cook until fat is rendered and bacon is crisp. Add bear meat to the Dutch oven and lightly brown, then add onion and garlic and sauté until translucent. Add caraway seed and bay leaf. Add tomato paste and sauté. Add beef broth and place cover on top of the Dutch oven and put 12 charcoal briquettes on the lid. Bring contents to a boil. Remove two or three briquettes from underneath the oven and place them on top of the lid. Let simmer for 1-1½ hours while rotating the lid every 20 minutes. Add briquettes to maintain heat during cooking. Serve over spaetzle or homemade noodles.