Hunting Stories: "My Best Hunt" by Mellott Outdoors

I was a teenager, very eager and maybe dumb to many. My dad and I went to

the Pennsylvania Big Woods to hunt black bear. I got out of school, hopped in the car, and

decided to skip hockey for the weekend. On the drive up, I was constantly thinking, what if?

What if I saw a black bear? What if I saw a bear with cubs? What if the bear charges me? In

reality, I should have been a lot more realistic about how my bear hunt could go.

The night came, and I was so excited for what tomorrow could bring. I was incredibly excited

that I was getting to chase a new big game species. I went to bed with hope that maybe

something could happen tomorrow, and I could do something most PA hunters never get the

chance to do, which is kill a PA black bear. The morning came, and I practically jumped out of

bed with excitement to hunt. My dad and I walked out the back door of camp as snow was

coming down, and we just went hunting.

We hiked a good way, and I set up. Then my dad went and set up. I sat for what felt like a

couple of hours on the ground, then decided to go get my dad. I followed his footsteps in the

winter wonderland and ended up getting turned around for the first time. Let me tell you, that

was one of the worst experiences as a young man with no cell service. Eventually, I got lucky,

got back on his tracks and found him.

We did the good old process of still hunting.

Walk and sit for a little, walk and sit again. Then we got to lunchtime. We set up, ate, and talked. After my dad said, “You ready to get out of here?” I replied, “No, let’s just keep going.” Being naive sometimes has its benefits, especially when it comes to hunting.

We wrapped up our lunches and walked for a while. Then suddenly, we got into some intense deer tracks. They had destroyed the oaks in this area. Then, magically, my dad found a fresh bear track. We followed intently and quietly. As we were tracking, I looked to my right and heard a boom right in front of me, where my dad was. I was confused. I said, “What did you shoot at?”

He replied, “A bear.” I could not believe we actually had an encounter with a bear and he got a shot. I was in shock.

Now the fun began. We were tracking this bear through some thick and dense cover. We were ready, especially in case something went wrong. The bear was pouring out so much blood, and the snow made it easy to follow. It zigzagged because it knew it was hurt and being followed,

walking on logs and anything else to try to lose us.

In the middle of the track, my dad said, “I don’t think we’re going to find it.” I said, “Let’s just

stay on it.” After miles of tracking some incredibly consistent and steady blood, I went right and my dad went left. Another gunshot rang out in the timber, and I wondered if he had hit the bear. Luckily, he did. He said it had been hiding behind a log, peeking its head above it, when he made the final shot.

When we walked up to it, I was so excited and gave him and the bear a big hug. Our buddy came out to help us drag it, and when I told him we got a bear, he could not believe it. He was just as excited and was hugging the old mangy 184-pound bear as well.

We went back to camp and celebrated. We took it to the check station, and it was an interesting experience, just seeing other people’s trophies and checking a bear in. I was so grateful to be able to experience my dad’s first bear and be a part of it. The excitement and thrill of my first bear hunt is something I do not know if it will ever be replicated. To this day, I strive to beat it, but after quite a few years, nothing has.

The Author following the hunt!

Slow-Cooked Bear Roast: A Traditional Wild Game Recipe

Bear meat has long been valued in North American hunting culture for its rich flavor and versatility. When prepared properly, a bear roast becomes tender, deeply savory, and ideal for cold-weather meals. Because bear meat is naturally lean and dense, slow cooking with moisture and aromatics is the preferred method. This recipe highlights traditional techniques that respect the meat while ensuring both safety and flavor.

Food Safety Considerations

Bear meat must be cooked thoroughly. Unlike domestic meats, bear can carry trichinosis, a parasite that is only eliminated through proper cooking. For safety, bear meat should reach an internal temperature of at least 160°F, with many experienced hunters preferring 165–170°F to ensure complete doneness.

Ingredients

• 3–5 pound bear roast (shoulder or hindquarter)

• 2 tablespoons olive oil or rendered bear fat

• 1 large onion, sliced

• 4 cloves garlic, smashed

• 3–4 carrots, cut into large pieces

• 3–4 potatoes, quartered

• 2 cups beef or game stock

• 1 cup red wine (may substitute additional stock)

• 2 tablespoons tomato paste

• 2 tablespoons Worcestershire sauce

• 2 bay leaves

• 1 teaspoon dried thyme

• 1 teaspoon dried rosemary

• 1 teaspoon paprika

• Salt and freshly ground black pepper

• Optional: crushed juniper berries or allspice for added depth

Optional Marinade (Recommended)

Marinating bear meat overnight helps mellow strong flavors and improves tenderness.

• 1 cup red wine

• 2 tablespoons apple cider or red wine vinegar

• 1 sliced onion

• 2 cloves garlic

• 1 teaspoon salt

Combine ingredients and marinate the roast overnight under refrigeration. Remove and pat dry before cooking.

Cooking Instructions

1. Preparation Preheat the oven to 300°F. Season the roast generously with salt, pepper, thyme, rosemary, and paprika.

2. Searing Heat oil or bear fat in a heavy Dutch oven over medium-high heat. Sear the roast on all sides until a deep brown crust forms. Remove the roast and set aside.

3. Building the Braise Add onions and garlic to the pot and sauté until softened. Stir in tomato paste and cook briefly. Deglaze the pot with red wine, scraping up browned bits from the bottom. Add stock, Worcestershire sauce, bay leaves, and optional spices.

4. Slow Cooking Return the roast to the pot and add carrots and potatoes. Cover tightly and place in the oven. Cook for 4 to 5 hours, or until the meat is fork-tender and the internal temperature reaches at least 160°F.

5. Resting and Serving Allow the roast to rest for 15 minutes before slicing or shredding. Serve with the vegetables and pan juices.

Serving Suggestions

Slow-cooked bear roast pairs well with mashed potatoes, egg noodles, or crusty bread. Leftovers can be shredded for sandwiches, stews, or tacos. If excess fat rises to the surface, chilling the broth briefly makes it easy to skim before serving.

Final Notes

Fall bears typically yield milder-tasting meat, while spring bears may benefit from longer marination. Trimming excess surface fat before cooking can also reduce strong flavors. Prepared with care and patience, bear roast remains one of the most rewarding dishes in wild game cooking.