[Bear meat in summer is a little different from that in autumn and winter]
Bear meat is another ingredient whose character changes with the seasons.
In autumn, bears eat nuts and other foods to store fat in preparation for hibernation.
Therefore, bears from autumn to winter are often praised for the deliciousness of their fat.
On the other hand, summer bears haven't yet accumulated their maximum amount of fat.
They are very active and have a strong presence of lean meat.
And what's surprising when you eat properly prepared bear meat is,
It has almost none of the strong, unpleasant odors or smells that are generally associated with this type of meat, and the meat itself has a very strong, delicious flavor.
However—it's hard.
This cannot be easily changed, even with advancements in current processing technology.
But from the perspective of someone who cooks, that's what makes it interesting.
"It's sirloin, so it's a steak."
"It's a premium cut, so we'll roast it."
I don't think we need to apply the same common sense about livestock meat to bears.
Confit.
Stew.
Pâté and terrine.
Charcuterie such as sausages.
Take your time to separate the meat, incorporating even the fat and sinews into the dish.
Instead of just thinking "how to make it softer",
Including the stiffness from moving around in the fields and mountains,
How can we best enjoy this vibrant, intense flavor?
And then, what kind of wine should be paired with that dish?
Summer bear.
From the perspective of the cook,
It's an ingredient that offers endless possibilities for thought and experimentation.