Korean Black Bear Tacos
We promise you’ve never had black bear quite like this. For the uninitiated, black bear (especially Spring bear) has a sweet, nutty flavor that when prepared properly is just incredible. Here, The Outdoors Chef marinates the meat in a sweet, spicy, savory blend that complements the bear steaks perfectly and provides a great contrast to the fresh, snappy vegetables atop the tacos. If you didn’t have plans for Spring bear hunting, this recipe alone might just change your mind.
INGREDIENTS
Tacos
- Black Bear Steaks – trimmed-2lbs – 900g
- Savoy Cabbage – sliced in half, cored, and thinly sliced – 4cups
- Carrot – peeled, trimmed, and use peeler to thinly sliced – 1pc
- Red Onion – trimmed, peeled, and finely sliced – 1pc
- Spring Onions – trimmed and thinly sliced on sharp angle – 4pc
- Fresh Cilantro – rinsed and leaves stripped – 1cup
- Tortilla – grilled to heat – 12pc
- Cider Vinegar – 1cup
- Flaked Sea Salt – to taste
- Fresh Ground Black Pepper – to taste
Marinade
- Fresh Cilantro – rinsed, leaves stripped, and finely chopped, plus more for garnish 1cup
- Garlic Cloves – trimmed, peeled and finely grated – 3pc
- Jalapeno Pepper – trimmed, seeded, and finely diced – 1pc
- Dark Brown Sugar – ¼cup
- Canola Oil – 3tbsp
- Soy Sauce – 3tbsp
- Toasted Sesame Oil – 1tbsp
- Ground Coriander – 1tsp
- Fresh Ground Black Pepper – 1tsp
Guacamole
- Avocados – sliced in half, pitted, and sliced into medium dice – 4pc
- Fresh Cilantro – rinsed, leaves stripped, and finely chopped – ½cup
- Lime – zested and juiced – 1pc
- Ground Cumin – 1tsp
- Jalapeno Pepper – trimmed, seeded, and finely chopped – to taste
- Flaked Sea Salt – to taste
TECHNIQUE
Tacos
- In a small sauce pan over medium heat, combine red onion and vinegar, cook until tender, cool, drain
- In a large bowl combine the cabbage, carrots, red onion, spring onions, and cilantro, season with salt and pepper
- Position rack in center of barbecue, preheat gas or charcoal barbecue to 350°F (176°C), gas mark 4
- Remove steak from the marinade, season with salt and pepper, place on grill, turning once
- Grill Bear until instant-read probe thermometer reads 165°F (74°C) inserted into the thickest part of the steaks
- Remove from grill, rest meat for 10 minutes, thinly slice across the grain
- Serve bear with the reserved marinade, tortillas, cabbage, and guacamole
Marinade
- In a large mixing bowl combine all ingredients, whisk to incorporate, pour mixture into a resealable plastic bag
- Divide mixture in half, reserve half for serving
- Add bear steaks to the marinade, remove most of the air from the bag, seal and massage the ingredients
- Refrigerate for 4 hours minimum or overnight for best results, turning occasionally
Guacamole
- In a medium bowl combine all ingredients, gently mix until desired consistency, season with salt
- Serve with chunky consistency or puree until smooth to make a creamy sauce
