Black Bear pull apart meat

This bear was a very lean bear not much fat at all the meat really didn’t have much if any flavor of it’s own and so dishes with a lot of flavor have been the best use of this meat... I have been making curry with the meat i put a bone in leg into the bag with curry powder salt sugar beef stock and some butter... ( I am not one for precise measurements this is a work in progress). At 24 hours the meat still clings to the bone but is tender still holds together at 36 hours the bone comes out completely clean and the meat is pull apart texture. (160 is the minimum food safe temperature for bear to avoid risk of trichinosis)

Author

Daniel Swert

Prep Time: 00:30

Recipe Time: 36:00

Temperature : 165F / 73.9C

Ingredients

• preferred spices salt and pepper

Directions

1. I have been making curry with the meat i put a bone in leg into the bag with curry powder salt sugar beef stock and some butter... ( I am not one for precise measurements this is a work in progress). At 24 hours the meat still clings to the bone but is tender still holds together at 36 hours the bone comes out completely clean and the meat is pull apart texture. the leg pices also have a lot of tendons that just melt away after sous vide

Finishing Steps

1. pull apart add to whatever dish i made mine into a curry but this would be good in tacos pulled bbq sandwiches or a stew