BEAR ENTRECÔTE
This cut can be sliced for the frying pan or the grill. Bear is particularly good on the grill as it isn’t as lean as other game. Double check that the meat has been tested for trichinosis so you’re able to enjoy and serve a beautifully pink steak.
Keep in mind
Pay attention to the fat around the meat, that’s what gives it its juiciness and flavor.
How to cook bear entrecôte
Fry the entrecôte quickly on a high heat in a cast iron frying pan. With this cut, there’s a risk of a sticky, doughy consistency if you cook it at too low a temperature. It’s better to cut the meat up and fry it in smaller pieces.
Don’t let the entrecôte lie in one place in the pan for too long. Turn it frequently so the heat works its way into the meat. Once it has browned slightly, turn off the heat and let the meat reach 59-61°C* in the residual heat. Serve immediately. Don’t over-complicate this great-tasting cut. Salt, pepper and butter work wonders.
The basics when cooking a game fillet or small steak:
- Fry the meat whole to retain the juices.
- Bring to room temperature and season in good time before cooking.
- Brown in oil and butter on a medium heat.
- Turn the meat constantly so the heat spreads evenly throughout.
- Use a quick and sensitive thermometer. Aim for 59-61°C.*
- Important: Give the meat enough time to rest and even out the heat, at least 10 minutes.
* The advice is that bear meat should be heated to over 65°C. But if you’re sure it’s been tested for trichinosis, you can cook at a lower temperature for a much juicier and tastier result.[KL1]
The classic
Freshly fried bear entrecôte with a porcini mushroom sauce.
