9.3-

In the northern part of this state, especially late in the season, the nights are freakin cold.
The country is huge and wide open, looking much like this all over the place...

Although sometimes the chases end early, it's typically dark by the time the animal is caped and quartered, and out of the hole.
That definitely helps in getting things cool right away.

On recipes, my favorite way to treat the bear meat is as such:

Rub cuts of meat down with Garam Masala, saffron, crushed pepper, Thyme, and a tiny bit of ginger.
Let stand for three or so hours.

In a searing hot salted iron skillet, roll meat into hot iron to sear and brown, remove once brown (a few seconds across the whole surface)
Let stand for an hour.

During that hour, and while that iron is still hot, pour a quart of Balsamic vinegar or Port and reduce.

In simmering reduction, return the meat to the iron, simmering each side until the exposed meat juuuust shows blood - turn and simmer for the same amount of time (roughly 7 minutes per side depending on thickness of cut)

Serve cut, bloody, and drizzled with reduction alongside roasted potatoes and steamed hearty greens. Drink good wine in the company of good friends and family.

This is what will be on the table here tonight!

--Tinker