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Turkey · Rize · İkizdere| Common Animals Fish Mushrooms Flora |
Ursus arctos |
http://en.wikipedia.org/wiki/Grizzly_bear
https://en.wikipedia.org/wiki/Polar_bear
http://en.wikipedia.org/wiki/Eurasian_brown_bear
http://en.wikipedia.org/wiki/Kamchatka_brown_bear
http://en.wikipedia.org/wiki/Kodiak_bear
http://en.wikipedia.org/wiki/Ussuri_brown_bear
http://en.wikipedia.org/wiki/ABC_Islands_bear
http://en.wikipedia.org/wiki/Marsican_brown_bear
http://en.wikipedia.org/wiki/Himalayan_brown_bear
https://en.wikipedia.org/wiki/East_Siberian_brown_bear
http://en.wikipedia.org/wiki/Tibetan_blue_bear
https://en.wikipedia.org/wiki/Gobi_bear
http://en.wikipedia.org/wiki/Atlas_bear
June: Bears actively search for food. They may catch fish, hunt mammals, and forage for plants.
Bear symbolizes strength and power in many cultures Fur and claws used in traditional crafts Hunting regulated by law and requires permits
Inhabits forests and mountains of the northern hemisphere Omnivorous diet includes berries, fish, and small mammals Mostly active at dusk and night
Still hunting (ambush) Using calls (lures) Using elevated vantage points Autumn hunting during fat accumulation
Hunt during cool parts of the day Use protective gear Follow safety rules and hunting regulations
Quickly skin to preserve fur quality Carefully clean the carcass Butcher meat into large cuts for storage
Shoulder: Stewing, frying
Hind leg: Roasting, smoking
Ribs: Grilling, marinating
Hind leg: Roasting, smoking
Ribs: Grilling, marinating
Braised Brown Bear with Vegetables (Slow braising)
Meat becomes tender with rich wild flavor
Meat becomes tender with rich wild flavor
1. Marinate meat in wine, garlic, and herbs for 12 hours.
2. Brown the pieces until golden.
3. Braise with carrots, onions, and celery for 5 hours on low heat.
4. Serve with mashed potatoes or cranberry sauce.
2. Brown the pieces until golden.
3. Braise with carrots, onions, and celery for 5 hours on low heat.
4. Serve with mashed potatoes or cranberry sauce.
Roasted Brown Bear with Herbs (Roasting)
Crispy crust and rich forest aroma
Crispy crust and rich forest aroma
1. Rub meat with rosemary, thyme, salt, and pepper.
2. Roast at 170°C for 3 hours, basting occasionally.
3. Serve with roasted vegetables and fresh herbs.
2. Roast at 170°C for 3 hours, basting occasionally.
3. Serve with roasted vegetables and fresh herbs.
Smoked Brown Bear (Cold smoking)
Meat gets a deep smoky flavor and stores well
Meat gets a deep smoky flavor and stores well
1. Cure meat in salt and spices for 48 hours.
2. Pat dry and hang to air dry.
3. Cold smoke at 25-30°C for 5-7 days.
4. Store cool and serve thinly sliced.
2. Pat dry and hang to air dry.
3. Cold smoke at 25-30°C for 5-7 days.
4. Store cool and serve thinly sliced.