Dominican Bear Steak and Peppers

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A friend gifted me this bear steak which I have been holding onto for a special recipe. Justin and I were chatting about recipes the other day and as we dove deep into the topic of bear meat cooking temps, I recalled this dish I had back when I was college. 

I remember the restaurant as a local mom and pop place that served traditional Dominican food. I had a steak dish there that was delicious and memorable almost a decade later. The steak that day was cooked to perfection. It was tender and juicy. Of note, it was cooked all the way through which is not something you associate with tender and juicy. 

I chose to recreate that meal with the bear meat because I want to cook it all the way through. So, leaning on a traditional Dominican dish, I give you this bear steak recipe inspired by food of the Caribbean. 

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Dominican Bear Steak and Peppers

Recipe by Kory Slye
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes

Ingredients

  • 2 lbs black bear steaks

  • Soy sauce

  • ½ tsp garlic powder

  • ½ tsp onion powder

  • ½ tsp cumin

  • ½ tsp oregano

  • ¼ tsp turmeric powder

  • ¼ dried thyme

  • ½ tsp ground black pepper

  • 2 cloves garlic, minced

  • Juice from 1 lime

  • 1 Tbsp oil or beef tallow

  • 3 cups wild game stock (sub beef stock)

  • ½ red onion, sliced

  • 1 red bell pepper, sliced

  • 1 green bell pepper sliced

  • Serve with
  • Cooked white rice

  • Rice and beans

  • Plantains

Preparation

  • Using a meat mallet, tenderize each steak.
  • Place steaks in a bowl and season with soy sauce, all dried seasoning, garlic, and juice of the lime. Cover and allow to marinade for one hour.
  • Bring a skillet to medium high heat. Add the oil and allow to heat. Place the steaks in the pan and brown each side.
  • Slowly add the wild game stock, cup by cup. Bring the mixture to a simmer and reduce heat to medium low. Allow the sauce to reduce by half.
  • Once the sauce has thickened, add in the bell peppers and onion and allow to cook for 2-3 minutes.
  • Serve over the starch of your choice.

Kory Slye

Kory is a lifelong hunter and angler from northwestern Pennsylvania. He enjoys filling his freezer with the wild game and fish that Pennsylvania has to offer. His goal is to show how he has introduced his three young children to the outdoors and fostered their passion for all things wild. Follow him on his journey on Instagram, @outdoorsmandad.

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