Author: Benjamin Burgholzer

I was given a bear hindquarter from Ryan and Emily from The Way We Hunt after their successful Oregon bear trip, and this was the first thing I made with it. I wanted something simple but a bit different than the standard sloppy joe or pulled bear sandwich, so I used some flavors more common with Korean BBQ: asian pears, gochujang, fresh garlic, red onion, and ginger. I went with a jarred Korean BBQ Marinade as well to add some extra flavor, but you can easily make your own. Throw all the ingredients in the crockpot overnight with some venison stock, and you’ll be enjoying this delicious meal all week. I served it on a bun with some homemade cole slaw with sriracha mayo.