Article featured image

 Screen Shot 2014-02-13 at 5.19.15 PM

“We’ll be taking home about 100 pounds of meat, including some gorgeous hams for the smoker plus a couple sacks of blueberry bear fat,” narrated Steve Rinella on last night’s episode of MeatEater, which saw him and Ryan Callaghan take home a nice-sized black bear from the hills of British Columbia. So, how exactly to cook its fresh meat and how to render bear fat and use it in a recipe? We looked back through the MeatEater archives to dig up some of our favorite black bear cooking and butchering tips, as well as a guide to the quality of the wild meat. Take a look below.