Black Bear Birria Tacos
Black bear meat creates some of the most incredible birria tacos you’ll ever taste. Try these tacos, and you won’t look at wild game the same way again.
Black Bear Birria Tacos
Rated 5.0 stars by 1 users
Category
Dinner
Cuisine
Mexican
Servings
12
Prep Time
30 minutes
Cook Time
6–7 hours
Calories
350
As a pitmaster who’s spent years experimenting with wild game, I’ve discovered that black bear meat creates some of the most incredible birria tacos you’ll ever taste.
This recipe, a staple of my family’s business, combines traditional Mexican flavors with our local Montana wild game. The result is a dish that’ll have your hunting buddies begging for seconds.
The key lies in the hindquarter meat. It’s rich, tender when cooked properly, and absorbs flavors beautifully. Once you try these bear birria tacos, you won’t look at wild game the same way again.
Author:This recipe comes to us from military veteran Stephen Kina, founder and pitmaster of Flathead Valley-based 406 BBQ, and friend of Montana Knife Company.
Ingredients
- 5 lbs. black bear meat (hindquarter preferred)
- 4 cups water
- 4 Tbsp. beef bouillon
- 1 onion, quartered
- 2 whole heads of garlic
- 1 Tbsp. olive oil
- 1 tsp. dried oregano
- 1 Tbsp. cumin
- 1 tsp. ground ginger
- 2 cinnamon sticks
- 3 dried ancho chilies
- 3 dried guajillo chilies
- Salt and pepper to taste
- Warm corn tortillas
- White onions, diced with your preferred kitchen knife
- Your favorite melted cheese
- Bear consume (the rich broth from cooking)
For the bear birria:
For serving:
Directions
Start by cubing your bear meat into consistent pieces using a sharp, clean kitchen knife. I’ve found that one- to two-inch cubes work perfectly for birria tacos, allowing for even cooking and optimal tenderness.
Season those cubes generously with salt and pepper on all sides. Don’t be shy — proper seasoning is crucial for wild game.
In a large foil pan, combine the water, bouillon, quartered onion, garlic heads, olive oil, and dried spices and chilies. Give everything a good stir to ensure the flavors distribute evenly.
Add your seasoned bear meat to the pan, ensuring each piece gets some love from that flavorful liquid.
Cover the pan tightly with foil. This keeps all those amazing flavors locked in.
Set your oven to 275°F and let the magic happen for about six hours.
To serve these bad boys properly:
Dip your tortillas in the consume (that’s the cooking liquid).
Fill with the tender bear meat.
Top with diced onions and melted cheese.
Serve with a side of hot consume for dipping.
Recipe Note
The Secret to Perfect Bear Birria
Patience is everything with bear meat. After six hours, check if the meat pulls apart easily with a fork. If it’s not quite there, keep cooking and checking hourly.
Once it’s done, let that bear meat rest in its juices. This step is non-negotiable — it transforms good bear tacos into legendary bear birria tacos.
This isn’t just another wild game recipe. It’s the perfect marriage of traditional Mexican cuisine with Montana’s wild bounty. Whether you’re a seasoned hunter or just starting to explore wild game cooking, these bear birria tacos are a perfect way to honor the harvest.
Photo taken by Ernest Valdez.
