Dry aging a bear roast

[Ron Pratt]

Scott – no voice of experience here from me, but I asked around and the consensus was there really isn’t anything to be gained by dry aging greasey bear meat. You do want it to mellow out, but not to intensify the taste which dry aging does. Soaking it in buttermilk seems to be a favorite method for the mellowing.

And lastly please be aware that bear meat – especially black bear is a horrible carrier of trichinosis and must be well cooked and not eaten rare.
Ron