Alaskan Brown Bear Stroganoff Recipe | A Tasty Way To Prepare Bear (2024)

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Bear meat is a unique texture. It is somewhere between pork and beef. Like any wild animal, it does have a ‘gamey’ flavor when the fat or gristle is consumed but with the right preparation and recipe, that taste can be avoided. Some of the hunter’s advice below is true; bear meat has a stench to it that is admittedly unappetizing. Depending on how much muscle or fat the bear had gained over the summer season, the meat can be chewy and strong. The desirable meat has been cut clean of the fat, tendons, and other areas that hold the ‘gamey’ flavors.The right recipe can also help contrast the ‘gamey’ flavors and complement the meat itself. I often choose stew, stir fry, or themeatof today’s topic: stroganoff.

Hunting for Brown Bear

This activity is not for the light-hearted. This is a dangerous hunt that takes knowledge and understanding of the animal, its habitat, and the weaponry needed to hunt this big game. The Alaska Department of Fish and Game has bountiful information about hunting regulations and open seasons. If you ask any Alaskan hunter they will tell you their own thoughts and personal rules around harvesting bear and each piece of advice will contradict the other.

  • Only harvest spring bear, the meat will taste the best.
  • Harvest brown bears in the middle of the summer so you get the best hide from the harvest.
  • You don’t want to harvest a bear after the salmon season, the meat will be rank and sour.
  • Bears taste the best when they are eating berries.

Ultimately it is all of a matter of opinion, and my opinion is that you can make any bear meat taste good with the right recipe.

Our First Bear

I am grateful that I don’t have to harvest my own bear. My husband loves hunting and was filled with joy when he got his first brown bear in September of 2020. He was commercial fishing outside of Port Armstrong and had a few days to spare. Instead of resting from the long hours at sea, he chose to put in the hard work and dedication required to hunt for bear. The town’s fish cannery brought in many bears of all shapes and sizes. They would slink around the edges of the town, following the scent of the bountiful salmon industry. He saw a mid-sized brown bear combing the beaches and through his scope saw a patch of white fur on the ear. This marking isn’t common for brown bears and it interested him. He asked the locals if they had seen a bear like that before and they shared stories of a bear from a few years back with similar markings and that they have seen her offspring every year. Inspired by the special marking, my husband decided to go look for that particular bear and go in for the kill, despite its average size.

The day of the kill he got the bear in his scope, watched the beautiful animal take a few strides, and in one deep inhale, took the shot. He was overjoyed to see the animal gracefully fall to the shoreline. A hunter finds pride in a proper kill; a single shot that does not bring unnecessary pain or suffering to the animal. After coming down from the excitement he started to skin the animal. He was hesitant to harvest the meat, due to all of the opinions he had heard. He went with his instinct and decided to take the prime cuts home along with the hide and the skull.

Choosing the Right Bear Recipe

For this recipe we decided to go with the Alaskan Brown Bear Stroganoff. It’s an easy meal to prepare, is full of flavor and does not have that gamey taste that some bears will have.

Alaskan Brown Bear Stroganoff Recipe | A Tasty Way To Prepare Bear (1)

Alaskan Brown Bear Stroganoff

A flavorful way of preparing Alaskan brown bear without the ‘gamey’ taste that bears usually have.

5 from 5 votes

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Course: Dinner

Cuisine: Alaskan

Keyword: brown bear stroganoff

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 8 servings

Calories: 525kcal


  • 10 oz Brown or Black Bear Meat (I chose the backstrap cut)
  • 1 container White Mushrooms
  • 1/4 Yellow Onion
  • 3 tablespoons Low Sodium Soy Sauce
  • 2 tablespoons Worcestershire Sauce
  • 2 Garlic Cloves
  • 4 Sprigs of Fresh Thyme
  • 1/4 cup Sour Cream
  • 1/4 cup Cream Cheese
  • 1/2 cup Plain Greek Yogurt
  • 1/2 cup Shredded Parmesan
  • 1 cup Spinach
  • 2 tablespoons Montreal Steak Seasoning
  • 2 tablespoons Olive Oil
  • 2 tablespoons Garlic Powder
  • 1 box Organic Red Lentil Penne Noodles.


  • Slice the bear meat into small 1/2 inch cubes, cutting away any gristle or fat.

  • Mince the garlic cloves and dice the onion.

  • Slice the mushrooms.

    Alaskan Brown Bear Stroganoff Recipe | A Tasty Way To Prepare Bear (2)

  • Separate the thyme leaves from the stem and mince.

  • Bring three quarts of water to a boil and add in the noodles. They should take 7-9 minutes but as they boil, check their consistency for a texture you prefer.

  • In a large pan or a wok, heat the olive oil over medium-high heat. While it warms, cover the bear meat in the Montreal seasoning and garlic powder, making sure all sides are covered in seasoning.

  • When the oil begins to pop and crackle, add the meat to the pan, stirring occasionally.

  • When the meat begins to brown, add in the garlic, mushrooms, and onions. Continue to stir until the meat is brown on all sides.

  • Add in the soy sauce, thyme, and Worcestershire sauce and cook for another 5 minutes.

  • Add the Greek yogurt, cream cheese, sour cream, and Parmesan cheese and mix until all parts are combined. Let the mixture bubble on medium-low heat.

  • As the flavors combine, strain the noodles and rinse with warm water. Add the noodles to the dish and let it simmer for another 5 minutes.


When I make pasta of any sort I make my serving size much larger than I need to. Leftover pasta is a great treat and you will certainly be going back for seconds after you taste this dish. The ingredients above makes approximately 8 servings at around 525 calories a serving. This is a hearty dish that will keep you cozy and full. Time to eat! Serve the dish with a nice side salad and top it with hot sauce if you are feeling spicy!


Calories: 525kcal

Let us know if you tried our Alaskan Brown Bear Stroganoff recipe and what you thought of it.

Sierra Winter

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I am a born and raised Alaskan who enjoys being outside and living a subsistence lifestyle. I spend most of my time camping, hiking, snow machining, harvesting, fishing, hunting. I love cooking with ingredients provided to me by this great state. I was raised between two hard-working parents. My father, who lives 20 miles by snowmachine from the nearest town taught me all about subsistence living and utilizing our natural resources. My mother, who lives in one of the most beautiful destinations, Seward Alaska, has always been involved in the tourism industry. Her work ethic inspired me to start working at 14 years old as a customer service representative for Kenai Fjords Tours. I helped many travelers fulfill their Alaskan dream vacation by coordinating boat tours, flights, hiking trips, and even providing the best places to eat.

Alaskan Brown Bear Stroganoff Recipe | A Tasty Way To Prepare Bear (2024)


How should bear be cooked? ›

Cooking bear meat: Like pork, the proper cooking time and temperature for bear meat is 375 degrees F for 20-25 minutes per pound. Internal cooking temperature should reach 160 degrees for 3 minutes or more before consumption.

Is bear meat tough or tender? ›

The texture was good, and the backstrap cuts were a bit more tender than the forequarter cuts. The flavor was mild; it tasted more or less identical to venison—which is to say a lot like beef, only with less fat and a blander flavor. There was nothing greasy or tough about it.

What's the difference between an Alaskan brown bear and a grizzly bear? ›

Those that live in coastal areas of Alaska are called brown bears, while typically inland bears that have limited or no access to marine-derived food resources are often smaller and called grizzlies. Both have the same distinctive body shape described below.

How do you make bear meat taste good? ›

Sous vide the steak for three to five hours at 140–144 degrees Fahrenheit (the longer you cook it, the more tender it will be). Take it out, season it, and reverse-sear. In my humble opinion, that's the best way to enjoy the rich, robust, and unique flavors bear meat has to offer.

Why do you cook bear meat well? ›

Bear meat can be healthy when correctly prepared, but if you don't cook it thoroughly, you run the risk of contracting a parasite.

Is brown bear good eating? ›

For example, many hunters shun bear meat. However, most hunters who do eat black and brown/grizzly bear say the meat is usually good or very good, unless the animal has been feeding on fish.

What happens if you don't cook bear properly? ›

Trichinellosis, also called trichinosis, is a disease that people can get by eating raw or undercooked meat from animals infected with the microscopic parasite, Trichinella. Persons with trichinellosis may initially experience gastrointestinal symptoms such as diarrhea, abdominal cramps, nausea and vomiting.

Can you pan fry bear meat? ›

Get your skillet hot, coat with enough quality olive oil that you can roll it around in the pan. Pan fry your bear steak in the oil with some black pepper until lightly browned at the edges.

Why can't you eat brown bear meat? ›

Almost all bear meat is very likely to contain roundworms from the Trichinella family, which, when cooked improperly and consumed can lead to Trichinosis, a curable disease that can in very rare cases be fatal. These roundworms are so prevalent in bears that it is safer to assume that the meat is infected.

How do you prevent trichinosis in bear meat? ›

How can Trichinellosis be prevented in people? Meat must be cooked* thoroughly to an internal temperature of at least 77°C (171°F) throughout the cooked meat.

What is the best part of a bear to eat? ›

The best steaks come from the loin (aka backstraps). You can cut several large roasts from the front and hind quarters and reserve the rest for stew meat and/or grind into burger.

Is a grizzly bear bigger than an Alaskan brown bear? ›

Because of their fish and salmon diet, adult brown bears can weigh up to 1000 pounds in the fall. The adult grizzlies in Yellowstone National Park average less, with no known records of a bear weighing over 900 pounds. An adult grizzly will typically have a trademark silver-tipped or grizzled appearance.

Which is bigger brown bear or Kodiak? ›

californicus), with the main difference being size, as Kodiak bears are on average 1.5 to 2 times larger than their cousins. Despite this large variation in size, the diet and lifestyle of the Kodiak bear do not differ greatly from those of other brown bears.

Should bear meat be cooked well done? ›

No matter the season or where the bear was harvested, bear meat needs to be cooked thoroughly to 165-degree internal temperature. This is due to the diseases it could carry.

Can bear be cooked medium rare? ›

As omnivores, bears often carry the larvae of a nasty parasite, Trichina spiralis. Eating undercooked bear meat can cause trichinosis, which can cause severe sickness or even death in humans. That's why bear is most often cooked in stews, chilis, braises, or in well-cooked sausage. Skip the medium-rare bear steak.

Can you cook bear medium? ›

Do not allow bear steaks to over cook. Well-done is too done. When medium, they will be tender and juicy. Moments before serving, I sprinkle on a little salt and coarsely ground pepper.

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