Dominican Bear Steak and Peppers

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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Spring Bear Barbacoa

As winter slowly fades and temperatures start to rise again, for many hunters, sights are set on bear camp. While the attractiveness of hunting black bear has increased, so has the fondness for its incredible meat. Compared to a bear harvested in the fall, spring bear, as you can imagine, has very little fat. Although these bruins obviously lack fat stores after hibernation, there’s certainly no shortage of tenderness, making the meat excellent table fare for a variety of dishes.

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