Mike-
Good luck with the bear.
Rub some 3/4" thick slabs of any meat off the animal with a little allspice and ginger, a good bit of thyme, and some black pepper.
I also include a bit of saffron - but it's not necessary for this.
Let is set for a couple/few hours.
Get a heavy pan hot, with a pinch of salt as a heat indicator.
When the salt loses it's edge (starts to go clear) press the seasoned meat into the hot pan to completely sear the outside - then set the meat aside on a plate.
Take a bottle of port or balsamic vinegar and flash the pan that you just seared the meat in. Let the balsamic of port simmer at a low temperature down into a light-syrup reduction.
When the reduction is just right, return your meat to the pan (in the reduction) and simmer the meat until blood *juuust* starts to seep through the top surface (about 7 or so minutes) then flip and repeat for the other side.
Serve rare, sliced thin across the grain of the meat, pour the remaining reduction over the sliced bear.
It's great with good dark greens and roasted potatoes.
Cheers
Tinker
