Bear meat is rare. Even when brown bear population in Finland has strengthened from 2000 to 2800 in four years, it is still hard to find. This year 446 hunting licenses were granted, and majority of the bears shot are shared between hunting groups. If you succeed in finding a cut, you approach that with respect.
I was lucky enough to get a hold on a 2 ½ lb (1150g) sirloin. This is not a big one, so it must have been from a young bear. Excellent! Young meat is tender meat.
This is not a first time for me to cook bear. Read here about cooking a brown bear chuck roast.
I decided to cut 7oz (200g) steaks and sear them fast.
Bear have to be cooked well done. Butchers’ shops have licenses and certificates for every bear they sell, but I still fear risk of trichinella parasite. Cook your bear to +158°F (+70°C) and it is safe to eat.
- Clean your bear sirloin well by removing all visible membrane and hard fat. Do not cheat. Bear fat is bitter and chewy. Get rid of it.
- Cut it to steaks
- Season with salt and black pepper. Thyme and rosemary go well also.
- Put to fridge for an hour or two and let salt to absorb
- Heat your charcoal grill up to 390°F (200°C) direct heat
- Sear bear steaks well on both sides
- Monitor meat temp with fast reading thermometer like Thermapen MK4
- Take steaks out when meat temp reaches 153°F (67°C)
- Wrap steaks in foil and let them rest for 30 minutes. Meat temp will carry over to desired level
There you go. Serve Bear Sirloin Steaks with Cranberry Sauce and grilled root vegetables.