This recipe was first featured on our brand partner's website—Harvesting Nature. Justin, Kory and the rest of their team harvest their own meat, tests their own recipes, refine, and test again. They've partnered with us because they're excited to have a hunting app that's all about conservation and sharing wild game recipes. For more gourmet recipes, check out the Harvesting Nature recipe page.
When someone like Jeremiah Doughty says you're doing good work, you're doing good work. That's what happened when we were chatting with Jeremiah a few weeks ago—Justin Townsend's name came up and Jeremiah gave the From Field to Plate stamp of approval on the recipes and conservations efforts coming from Justin and his team.
Justin is the Editor in Chief at Harvesting Nature, and a very respected hunter and chef. Last year when Justin was out for a black bear hunt in the Sierra Nevada Mountains in California, his team pulled out this recipe to celebrate the pursuit.
If you're familiar with Steve Rinella's opinion on hunting bears, you know that blueberries and black bears go very well together. Steve says that the tastiest bear meat you can find is a bear that's been munching on berries. For that reason, we think this recipe is a perfect combo. And if we're lucky with Kentucky's black bear season this year, we'll find out for ourselves.
NOTE: You must cook the bear all the way through. It's common for bears to have trichinosis which humans can catch if the meat is not cooked about 160 degrees
Blueberry BBQ Sauce
Black Bear Burger
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