Black Bear Backstrap Street Tacos

View the original recipe through this link :) https://www.realtree.com/timber-2-table-wild-game-recipes/black-bear-backstrap-street-tacos

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Step 1

Trim away any excess fat and all connective tissue from the bear backstrap. Slice the meat across the grain into thin strips that will cook quickly.

Step 2

In a gallon-size baggie, combine 3 tablespoons sesame oil, garlic, chili powder, salt, cumin, turmeric, oregano, parsley, lime and orange juice. Add meat and seal bag. Massage the bag and work marinade through evenly. Marinate in refrigerator for at least an hour — up to 48 hours — turning the bag occasionally to redistribute marinade and spread the mixture around.

Step 3

Heat 1 tablespoon of sesame oil in a skillet over medium-high heat. When the oil is hot, add marinated bear meat. If the meat doesn’t hiss and sizzle when you add the meat, it’s not hot enough. Give it a bit longer. Stir often and cook until liquid has reduced back into meat and meat is well done, reaching an internal temp of at least 160 degrees.

Step 4

For the tortillas, preheat grill to 400 degrees Fahrenheit. Put tortillas in a gallon-size baggie and toss with oil. Once grill is hot, use tongs to place tortillas on grill and cook until they bubble. Then flip and grill opposite side. Store cooked tortillas in a tortilla warmer or in a covered, oven-safe dish at 170 degrees.

Step 5

Top grilled tortillas with seared bear meat, onions, cilantro, radish, and lime, or take your tacos to the next level with pineapple salsa, pico de gallo, and cabbage slaw. The possibilities are unlimited and make for a great addition to any gathering.

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