On a recent trip to Australia, I tried kangaroo. It was quite good, and prompted a conversation about how the meat makes it to market, and my plate. Kangaroos are always hunted in the wild, never farmed — they can't be contained, really, and there's an abundance of animals. Apparently, Australians have figured out how to regulate the kangaroo meat market, even though it's not centralized, and get a reliable product to grocery stores. It made me wonder why we don't have something similar for venison, but that's a different question.
In a recent post for The Atlantic's Food Blog, Hank Shaw raised another question: What about bear? Like venison and kangaroo, it's been hunted and eaten for eons, but has fallen even more out of favor than its compatriots. So Shaw tried it, after first working through his ambivalence about eating bear. But let's cut to the chase: How did it taste?
No strong odor, no off taste. This was some damn good bear.
So what do you think? Any chance you'd be up for trying bear?