Dark, rich, fatty wild red meat from the black bear — a historic Southern and Appalachian hunting prize that fed families and rendered into prized cooking fat.
In Appalachia and the Southern bottomlands, bear hunting was both survival and prestige — the hunter who took a bear fed many and supplied prized fat for the whole community. It is part of the deep Black hunting heritage of the mountains and swamps.
Bear meat is dark, dense, iron- and B12-rich red meat, fattier than most wild game but still wild-built rather than feedlot-fed. Historically the rendered fat (bear grease/oil) was as valued as the meat — a clean cooking fat and folk remedy. The meat itself delivers strong heme iron and B12 for anemia, though it is richer and must always be cooked thoroughly.
Bear MUST be cooked well-done — to a minimum internal temperature of 160-165°F — with no pink anywhere, to kill Trichinella parasites. Slow-braise or stew for hours; the rich meat suits long, low cooking. Trim and render the fat separately for cooking grease.
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