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| 2 x ca. 450 g | Bear steaks |
| 1/2 Tasse | olive oil |
| 1/2 Tasse | lemon juice |
| 1 Esslöffel | garlic powdered |
| 1 Teelöffel | salt |
| 1 Teelöffel | pepper |
| 1 Teelöffel | Combination of oregano, marjoram, rosemary and/ or mint |
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Trim all visible fat from the bear as it turns rancid rapidly.
Whisk the other ingredients together until emulsified. Use the emulsion to marinate the meat for 2-3 hours, refrigerated. Longer marinading before cooking does not improve the meat as the remaining bear fat will go rancid despite refrigeration. Grill, broil or saute the steaks until Well Done. Bear should always be thoroughly cooked as a trichinosis precaution. Serve immediately.
Do not try making a gravy from the marinade as it will usually have picked up a gamy taste from the bear meat.
Jim Weller
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