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The good news about bear hunting

A successful bear hunt allows us to use traditional family recipes to prepare delicious meals. Last year, LG and I hunted black bear with Silver Fox Outfitters in High Level Canada. We had a fun, exciting and rewarding trip. Perched in the trees, LG and I observed several bears before we both connected with mature representations of the species. When friends asked where we’d been and what we’d done, some, who assumed you can’t eat the meat, also asked why we hunt bear.

 

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We hunt for conservation reasons, family bonding time and the aforementioned food. Bear is quite delicious and its moist meat is commonly cooked as a steak, in stews and prepared as summer sausage.

In our family, we also enjoy bear meat in tamales. Hunting can be quality time with your son or daughter, whereas making tamales provides quality time for the entire family and/or friends.

Bear hunting LG

 

Bear meat tamale recipe

Tamale meat
Author: Mia Anstine
Ingredients
  • 15 pounds – Roast — leave bone-in roast for flavor (Note: You may cube the roast to expedite cooking time)
  • 1 – Garlic head, peeled and pressed (Note: Use an entire head, not just a clove)
  • 4 – Yellow onions, peeled and quartered
  • 1 – Tbsp sea or kosher salt
  • 8 quarts water
Instructions
  1. Trim roast of excess fat and place in a large pot or roasting pan. Add garlic, onion, salt and water to the pot and bring to a boil. Reduce heat and simmer for several hours, until meat is cooked through, adding water as necessary to keep the meat from drying out. When it’s done/tender, remove it from broth. Reserve 6 cups of broth and begin making sauce (see recipe below). Shred or cube the meat and add it to the sauce. Set the leftover broth aside to cool (you will need it to make your masa). Once broth is cool, skim fat from the top.

 

Tamale sauce
Author: Mia Anstine
Ingredients
  • 1 C – Hot Mexican-style chili powder
  • ¼ C – Creamy peanut butter (Note: Omit if someone has an allergy)
  • 2 Tbsp – Fresh oregano
  • 2 Tbsp – Cumin
  • 1 garlic head, peeled and pressed
  • 6 C – Broth from roast
  • White flour
Instructions
  1. Combine all ingredients in a large pot and heat to boil. Thicken with flour to give it a thin, gravy like consistency. Reduce heat and simmer for at least 2 hours. When meat is done/tender, remove it from broth and add to sauce. Allow meat to simmer in sauce while mixing masa (see recipe below).

 

Masa
Author: Mia Anstine
Ingredients
  • 10 pounds – White corn masa mix
  • 6 tsp – Baking powder
  • 1 Tbsp – Salt (if desired)
  • 3 C – Bacon grease (lard or shortening may be substituted)
  • *Note: Soften cornhusks by soaking them in water, while mixing masa
Instructions
  1. Combine masa mix and baking powder. Cut in bacon grease. Gradually add broth from cooked meat, or add chicken broth to masa mix. Beat or knead well after each addition. Add just enough broth to make a thick creamy paste.

 

Corn husks
Author: Mia Anstine
Ingredients
  • 200 – Corn husks
Instructions
  1. *Soak in water at least 20 minutes or while mixing masa. Rinse and remove corn silk.
  2. It’s important to make steamed tamales easy to untie and eat. You may purchase Nylon string, or tear strips of cornhusk string to use as ties.

 

Assembling tamales:

Tamale making is a wonderful social event. It helps to include family and/or friends, so you have an assembly line with at least 1 person each to smear, fill and tie.

Smear masa onto the rough side of the cornhusk. If the husks are too small to roll to form a tamale, use a dab of masa as glue to paste 2 husks together. Take caution as to keep the masa in a thin (approximately 1/8-inch), uniform layer. If the layer it too thick, they become doughy and won’t cook. If the layer is too thin, the tamale meat will dry out and they will fall apart when opened.

Strain out 2 chunks, or a tablespoon of meat, and put it in the center of the masa-smeared husk. Add 1 olive, if desired. Roll to create the tamale. Squeeze in from the ends to plump the center. Then, tie each end with string or husk strip. Stack tamales in a large stockpot (see below) and cook immediately, or refrigerate as you complete to prevent the meat from spoiling. When you finish making tamales, take the rest of the meat and shred it for tacos, machaca or other delicious meal.

 

 Tamale

 

Cooking the tamales:

Stack the tamales on a steamer rack, in a brick-type, circular formation, in a large stockpot. Leave the center open to allow room for a damp towel. Add water just below the steamer rack and add damp towels to the center of the pot between the tamales. Cover the tamales with damp towels or cornhusks to seal in the steam. Steam the tamales for approximately 3 hours, checking them often to prevent the pot from steaming dry and burning. Add water as needed. When the tamales are done, the masa will no longer be wet and will peel easily from the cornhusk.

 

Tamales in pot

 

When it’s all done, unwrap your tamale and cover with the leftover sauce. They are great served with beans and rice. Call everyone to the table, say grace and enjoy!

 

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