Daniel Meredith "The Wild Chef"

Bear! Beer! Bare! 

So I’m here in Wyoming, it’s fall and coming into winter. Cold night’s, crisp days and any day now it could snow! 

Wild game here is alot different to what we have in NZ, although I treat certain meats the same. Including BEAR. Yes you heard, but try not to think of our childhood hero’s Yogi & BooBoo, or our good friend Winnie. 

So I’m going to keep this reasonably short in what I did with the meat, it’s Bear season here so I thought there may be someone out there willing to give it a try. The result was a rich but delicate texture of veal, a spicy yet mild taste, not “gamey” at all and matched with creamy truffle & creamed corn mash, olive & wild mushroom jus, and a nice simple salsa verde.

First I trimmed as much fat off as possible, then lightly marinated the meat in:

  • Olive oil
  • Mesquite pepper
  • Tbsp Crushed garlic 
  • Tbsp Wholegrain mustard
  • Smoked paprika
  • Meat tenderizer seasoning 
  • Black pepper
  • A little cayenne pepper 

Toss and let Marinate for at least 6 hours or over night.

Last but not least fire up the BBQ and grill on a medium heat (about 5 minutes each side) let it rest and slice into medallions. 

Although i served it with ‘wintery’ type garnishes, it would be just as nice in a salad of pickled radish, arugula, & feta.


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