Honestly, I like all of these wild game stews, but my very favorite of-late is Black Bear. I say “of-late” because I was reintroduced to hunting Maine black bear in the fall.  Especially after gorging on blueberries, raspberries and acorns, bears are plump and delish.

I covet bear fat and render it for cooking, lubricating, softening leather, my hands, and even rust prevention. Great for my Flintlock, cleaning and lube for patch and round ball. 

Springtime east coast black bears on the other hand are also leaner and eat more carrion and grass.

You are what you eat.

I like the idea of eating game fed on blueberries, fruits and nuts.

I met folks in Alberta, Canada who avoid spring black bear meat as it smells and tastes strong. 

The grain of Northeast US black bear meat does not separate into large strands (to get caught in teeth when chewing) like other wild game, yet very tender when day long stewed or pressure cooked. I prefer pressure cooking till meat falls apart, say 40 to 50 minutes or so under high pressure. 

Good Eating!