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México · Sonora · Cananea| Common Animals Fish Mushrooms Flora |
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Ursus americanus |
http://en.wikipedia.org/wiki/Ursus_americanus_carlottae
http://en.wikipedia.org/wiki/Cinnamon_bear
http://en.wikipedia.org/wiki/Kermode_bear
http://en.wikipedia.org/wiki/Newfoundland_black_bear
http://en.wikipedia.org/wiki/Glacier_bear
July: Active foraging continues, the bear may roam the territory searching for food.
Less aggressive than brown bear but dangerous when encountering females with cubs. Target of sport and commercial hunting in North America. Fur used for clothing and souvenirs. Meat valued for nutrition and rich flavor.
Inhabits forests and mountainous areas of USA and Canada. Omnivorous, feeds on berries, insects, small animals. Mostly active at dusk and night.
Still hunting on trails and near water sources Use of baits and scent lures Approach hunting with long-range rifle
Best hunting time is spring and early autumn. Pay attention to tracks and activity signs. Observe safety measures, bear can be dangerous.
Quick butchering and cooling important for meat quality. Carefully skin for further use. Meat should be aged a few days to improve flavor. Meat is edible, traditionally used by Native Americans.
Shoulder: Stewing, frying
Back: Roasting
Hind leg: Stew and steak preparation
Back: Roasting
Hind leg: Stew and steak preparation
Braised Black Bear with Berries and Red Wine (Slow braising)
Berries add a soft fruity note to the meat
Berries add a soft fruity note to the meat
1. Cut meat into large pieces, brown until crust forms.
2. Add red wine, wild berries, onion and braise for 4 hours.
3. Serve with mashed potatoes or wild rice.
2. Add red wine, wild berries, onion and braise for 4 hours.
3. Serve with mashed potatoes or wild rice.
Roasted Black Bear with Spicy Herbs (Roasting)
Rich aroma and tender texture
Rich aroma and tender texture
1. Rub meat with rosemary, thyme, garlic, and salt mixture.
2. Roast at 160°C for about 3 hours, basting occasionally.
3. Serve with roasted vegetables and cranberry sauce.
2. Roast at 160°C for about 3 hours, basting occasionally.
3. Serve with roasted vegetables and cranberry sauce.