Bear is a controversial meat. Unlike most other game, hunters aren’t forced to keep any of the meat and can hike out the pelt and skull leaving the rest of the animal in the woods for scavengers. There also seems to be some sort of stigma about eating bear. I know a few hunters who will hunt and eat most animals, but feel weird about consuming bear – which is a shame because there are a few butchers here in Whitehorse who do a great job with curing and smoking bear.
It seems like the most common ways people get their bear processed is either into pepperoni, salami or ham – and those are all great choices. This recipe uses bear pepperoni, but you could use salami. Or really anything. Stromboli are delicious no matter what they’re filled with. But if you’re a bear novice give something like this a try.
Serve it with dipping sauce – marinara is a classic, but a bottle of ranch is my personal junk food all-star.
- 1 recipe pizza dough (you can even buy the premade version at the grocery store)
- ¼ cup ricotta cheese
- ¼ teaspoon dried thyme
- ¼ teaspoon dried oregano
- Salt and pepper, to taste
- 1 cup thinly sliced bear pepperoni
- 1 cup grated mozzarella cheese
- 1 egg, beaten
- 1 Tbsp grated parmesan
- Set oven at 400 ºF and have on hand a lined baking sheet.
- Roll out the dough into a rectangle, leaving a 1 inch border. Place the ricotta in the centre, followed by the thyme and oregano, season with salt and pepper. Place pepperoni on top of ricotta then cover with shredded mozzarella.
- Brush the edges with beaten egg then fold the two shorter ends up over the filling. Using the long ends roll the Stromboli so the filling is completely encased. Place on lined baking sheet and brush with remaining egg wash and sprinkle with grated parmesan.
- Bake until golden brown, about 20 minutes. Let cool for a few minutes before slicing and serving.
Dough and fillings
Pile all your filling in the centre of the dough
Brush with egg and fold the edges
Roll the dough around the filling
Brush with the rest of the egg and sprinkle with grated parmesan