Maple Bourbon Bear Burnt Ends

Created by: Ryan Reading, Fall Obsession Pro Staff

The goal is tender, sticky, smoky pieces with a sweet savory glaze and just enough heat. You can do this on a smoker or in the oven.

Ingredients

  • 4 lb bear shoulder or roast, trimmed well

  • 2 tbsp Worcestershire sauce

  • 2 tbsp yellow or Dijon mustard

  • 3 tbsp brown sugar

  • 1 tbsp kosher salt

  • 1 tbsp coarse black pepper

  • 2 tsp smoked paprika

  • 2 tsp garlic powder

  • 2 tsp onion powder

  • 1 tsp chili powder

  • ½ tsp cayenne, optional

  • ½ cup real maple syrup

  • ½ cup BBQ sauce

  • ¼ cup bourbon

  • 3 tbsp butter

  • 2 tbsp apple cider vinegar

  • 2 tbsp brown sugar for the finishing glaze

Instructions

  1. Cut the bear into roughly 1½ to 2 inch cubes. Trim off as much silver skin, connective tissue, and excess fat as you reasonably can. Bear fat can have a stronger flavor than the meat itself.

  2. Coat the cubes lightly with Worcestershire and mustard. Mix the dry seasonings and brown sugar together, then work that seasoning all over the meat. Let it sit covered in the refrigerator for at least a couple hours. Overnight is even better.

  3. If you're using a smoker, run it around 250°F. Hickory, apple, cherry, or a combination of hickory and cherry would be excellent. Smoke the bear until it has developed a good dark bark.

  4. Put the pieces into a foil pan. Add the maple syrup, BBQ sauce, bourbon, butter, apple cider vinegar and remaining brown sugar. Toss everything together and cover the pan tightly with foil.

  5. Put it back in the smoker or a 275°F oven and let it braise until the meat is extremely tender. Remove the foil toward the end and let that sauce reduce until the cubes are dark, glossy and sticky.

One important difference from ordinary beef burnt ends: bear meat needs to be thoroughly cooked because of the risk of Trichinella. USDA guidance for wild game such as bear is to reach at least 160°F internally; for this recipe you'll naturally go considerably beyond that while tenderizing it. Don't judge bear by color alone.

For the final tidbit, hit the finished burnt ends with just a small drizzle of warm maple syrup and a sprinkle of coarse black pepper right before serving.

I'd serve these with smoked mac and cheese, cornbread and vinegar slaw. That combination of smoky bear, bourbon, maple and acidic slaw would be dynamite.

Samuel Thrashbear, meat, steak