You can totally make this pizza with a ball of store bought dough and a jar of sauce, in fact that's exactly what I did while on vacation. We get our pepperoni made for us at Stacey's Butcher Block in Whitehorse and they do an awesome job. If you're just giving bear a try this season I'd recommend taking your meat to Stacy's and having them make some things for you to try, it's a great way to get to know the very unique flavour profile of bear meat without being it getting overwhelming.
There's nothing quite like a well cooked omelette.
The texture of leftover bear ham reminds me of crumbly corned beef, but with that undeniable bear flavour. Kinda somewhere between boar and grass fed beef - kinda.
BEAR HAM AND PORK HOCK BAKED BEANS
4 cups light red kidney beans, soaked overnight
1 celery, finely chopped
1 carrot, finely chopped
1 onion, finely chopped
1 teaspoons smoked paprika
3/4 cups ketchup, divided
5 tablespoons brown sugar, divided
4 sprigs thyme
1/4 cup chopped parsley
1/4 cup molasses
1 tablespoon deli mustard
1 bear ham bone, and any leftover drippings and bits of ham
1 pork hock
1 can of beer
Salt and pepper, to taste
1. Drain the beans and discard the liquid. In a large slow cooked combine soaked beans, celery, carrot, onion, paprika, 1/2 cup ketchup, 2 tablespoons brown sugar, thyme, parsley, molasses and mustard and stir so that all the ingredients are incorporated. Nestle the bear ham bone as well as any trimmings from the ham and the pork hock into the bean mixture then set the slow cooked to high and cook for 4 hours.
2. Remove the bear ham bone and the pork hock. When cool enough to handle shred any remaining meat from the bear ham bone and all the meat from the pork hock and add back to beans along with remaining 1/4 cup ketchup, 3 tablespoons brown sugar and the beer and stir to combine. Cook for an additional hour then season to taste with salt and pepper and serve with fresh biscuits or as part of a full English breakfast.