Mastering the Wild: Herb-Crusted Bear Tenderloin Recipe
This Herb-Crusted Bear Tenderloin Recipe recipe is ready in about 40 minutes and puts bear front and center — no fillers, no shortcuts on flavor.
Ingredients
- 1 lb bear tenderloin
- 2 tablespoons olive oil
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 4 cloves garlic, minced
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh thyme, finely chopped
- 1 tablespoon fresh parsley, finely chopped
- 1 tablespoon Dijon mustard
- Optional: 1 tablespoon lemon juice for brightness
Instructions
- It’s similar to beef, but its unique characteristics make it essential to cook it properly to enhance its taste.
- Marinate for Flavor: In a bowl, combine the olive oil, minced garlic, sea salt, black pepper, fresh herbs (rosemary, thyme, parsley), and Dijon mustard.
- Mix well to create a marinade.
- Coat the Tenderloin: Rub the bear tenderloin with the marinade, ensuring it’s evenly coated.
- For deeper flavor, cover and refrigerate for 2 hours or overnight.
- Preheat the Oven: Set your oven to 375°F (190°C).
- Sear the Tenderloin: In a heavy oven-safe skillet, heat a tablespoon of olive oil over medium-high heat.
- Once hot, sear the tenderloin for about 4-5 minutes on each side until it forms a golden crust.
- Bake in the Oven: Once browned, transfer the skillet to the preheated oven.
- Rest the Meat: When cooked to your liking, remove from the oven and let it rest for at least 10 minutes.
- Slice and Plate: Use a sharp knife to slice the tenderloin against the grain into 1-inch thick pieces.
- Garnish: For an extra touch, sprinkle freshly chopped herbs on top before serving.
Recommended for this recipe
Cook’s Notes
This is where people mess it up: they open the oven every few minutes to check on it, which drops the temperature and stretches the cook time. Trust the clock, use a thermometer instead of a fork, and only open the door when you actually need to.
Ingredient Swaps
If you don’t have bear on hand, another lean big-game cut works — just watch your cook time, since density varies a lot between species and even between cuts of the same animal.
Serving Suggestions
Serve this with something simple that won’t compete with the meat — roasted root vegetables or a basic wild rice pilaf are the usual go-tos around deer camp.
Storage & Reheating
Keeps well in the fridge for 3-4 days in a sealed container. Reheat covered in a low oven (around 300°F) to warm through without drying it out further.
Common Questions
Can I substitute the bear in this recipe?
Yes, in most cases — see the Ingredient Swaps note above for specifics on what works best.
How should I store leftovers?
See the Storage & Reheating note above — it varies by cooking method, so check the specific guidance for this dish.
How do I know when it’s fully cooked?
Use a meat thermometer when possible rather than relying on time alone — wild game and fish cook faster than most people expect.