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. This recipe uses bear pepperoni, but you could use salami. Or really anything. Serve it with dipping sauce – marinara is a classic, but a bottle of ranch is my personal junk food all-star. 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
Serve it with dipping sauce – marinara is a classic, but a bottle of ranch is my personal junk food all-star.
Bear pepperoni and herbed ricotta stromboli
Ingredients
Instructions
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