Black Bear Heart Ideas, Please?

[kodiakrain]

Cooking up my Black Bear Heart soon, Need ideas on marinating or best ways to cook, anything you folks know would help. Pretty excited to try, it's my first Black Bear harvested and that I know was cared for well in the field.

Have tried others Bear in the past and usually it was overcooked, tasted fine for dry overcooked meat, plus you never know how people cared for it in the woods.
I am pretty sure you folks can help me make sure my wife and two boys really like this meat. probably going to Sausage most of it and maybe burger some.... ideas on this welcome also, Thanks

 

[ytlogger]

Lots of us overcook bear. Probably a little concerned about trichinosis. We started using hearts in spaghetti sauce some years ago. I'm not really sure why, I guess we just tried it and liked it. Sometimes cut in cubes, sometimes ground with some other meat.

 

[Vince]

i do heart in the slow cooker with chili or stews... bear heart cooked the same as moose or bou will be fine. i prefer to slow cook all heart to tenderit up some.

when all else fails... toss it in the grinder with the rest to be suasage food

 

[kodiakrain]

This Worked

This Worked

Ok, I'm not a cook At All, but tossing together a bunch of Forum suggestions, came up with this,

soaked the thinly sliced up heart in CocaCola overnight (longer is better right?) to tenderize it. Then my wife pulled out the Crock Pot and set it on low, cooked it for like 12 hrs (had a lot of other things going on that day) in Barbeque sauce. Then I diced it all up and melted Cheddar cheese on a Sesame seed bun, both sides, and piled the Bear Heart meat high, sandwiched in cheese buns, and

One Awesome Black Bear Sandwich, Thanks for the ideas folks

 

[willowite]

Make some Flemish (bear) stew from it. It involves searing, slow cooking, beer, and lots of onions. I use the Micheal Fields cooking school book recipe.

 

[klickitat]

Any of the hearts we get are diced up fine with a knife (still fairly coarse) and then used for taco meat.