Quick + Easy Black Bear Recipe (Wild Game Egg Rolls)
Spring bear season has come and gone. For those who partook in these spring festivities and were able to fill the freezer... Listen up!
If you're looking for a new and exciting black bear recipe to utilize this amazing organic meat. Then this is the place for you. In this week's episode of HuntFishMB Recipes, Josh McFaddin creates an unbelievably tasty “Black Bear Egg Rolls” dish that will leave you wanting more and more!
What you’ll need:
3 tablespoons of peanut or canola oil
1 pound of ground bear meat (all ground meat works great for this recipe)
1 thumb-sized piece of ginger, crushed
4-5 cloves of garlic, crushed
½ green cabbage, shredded or sliced very thin
1 carrot sliced into matchsticks
1 cup of bean sprouts (not necessary, but a bonus)
1 pack of eggroll wrappers
1 liter of oil for shallow frying
2 Tablespoons of flour mixed with 5 tablespoons of water (to glue eggrolls shut)
Sweet chili sauce
Salt + pepper
How you make it:
Heat the 3 tablespoons of oil in a pan and quickly saute the ginger and garlic until they start to smell real pretty. This won't take long as you do not want to burn the garlic.
Add in your ground meat and season with salt + pepper.
Cook the meat until brown, then set aside to cool briefly.
In a large bowl add the cabbage, carrots, sprouts, meat, and cilantro. Mix well to incorporate.
Layout an eggroll wrap so that 1 point of the square is pointed toward you and the other pointing away, you want it to look like a diamond.
Place a few tablespoons of mixture on the middle of the wrapper and flip up the point that is facing you. Roll it away from you and over the filling. As you roll, flip over the two ends, pulling in all of the ingredients. Roll as tight as you can.
Wet your fingers in the flour + water mixture and smear across the remaining tab of the wrapper to allow for a good seal, then finish the roll.
Once you’ve made a good stack of rolls, start to place in your oil, heated to 375F, and fry until golden brown. Flip as needed to cook all sides.
Remove from the oil and place on a wire rack to drip for a minute.
These are best enjoyed while hot, so fry in a few batches and dig in as soon as you can!
Enjoy with sweet chili sauce, sriracha, hoisin, or just as they are.