Ingredients with Measurements:
- 2 lbs. bear meat, cut into 1-inch cubes
- 1 red bell pepper, cut into 1-inch pieces
- 1 green bell pepper, cut into 1-inch pieces
- 1 red onion, cut into 1-inch pieces
- 1/4 cup olive oil
- 2 tbsp. apple cider vinegar
- 2 tbsp. honey
- 2 tbsp. Dijon mustard
- 2 cloves garlic, minced
- Salt and pepper to taste
- Wooden skewers, soaked in water for 30 minutes
Special equipment needed:
- Grill or grill pan
Step-by-step instructions:
1. In a large bowl, whisk together olive oil, apple cider vinegar, honey, Dijon mustard, garlic, salt, and pepper.
2. Add bear meat cubes to the bowl and toss to coat evenly. Cover and marinate in the refrigerator for at least 2 hours or overnight.
3. Preheat grill or grill pan to medium-high heat.
4. Thread bear meat, red bell pepper, green bell pepper, and red onion onto the skewers, alternating between each ingredient.
5. Grill kabobs for 10-12 minutes, turning occasionally, until the bear meat is cooked through and the vegetables are tender.
6. Serve hot with your favorite side dishes.
- Time:
Preparation time: 15 minutes + marinating time
- Cooking time: 10-12 minutes
Temperature:
- Grill or grill pan at medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 450
- Fat: 23g
- Carbohydrates: 18g
- Protein: 44g
Substitutions for ingredients:
- Bear meat can be substituted with beef, pork, or chicken.
- Red and green bell peppers can be substituted with any other vegetables of your choice.
Variations:
- Add pineapple chunks to the kabobs for a sweet and savory flavor.
- Use different marinades or seasonings to customize the flavor of the kabobs.
Tips and tricks:
- Soak wooden skewers in water for at least 30 minutes before using to prevent them from burning on the grill.
- Cut the bear meat into uniform cubes to ensure even cooking.
- Don't overcrowd the skewers to allow for even cooking.
Storage instructions:
- Leftover kabobs can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat kabobs in the microwave or oven until heated through.
Presentation ideas:
- Serve kabobs on a platter with a garnish of fresh herbs.
Garnishes:
- Fresh herbs, such as parsley or cilantro.
Pairings:
- Serve with a side of rice or quinoa.
Suggested side dishes:
- Grilled vegetables, such as zucchini or eggplant.
- Salad with a vinaigrette dressing.
Troubleshooting advice:
- If the bear meat is tough, it may need to be cooked for a longer period of time.
Food safety advice:
- Make sure the bear meat is cooked to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
- Bear meat has been a traditional food source for many indigenous cultures for thousands of years.
Flavor profiles:
- The bear meat has a rich and gamey flavor that pairs well with the sweet and tangy marinade.
Serving suggestions:
- Serve kabobs with a cold beer or a glass of red wine.
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