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
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.
12
30 minutes
6–7 hours
350
Mexican
Dinner
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.
Ingredients
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- 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
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- Warm corn tortillas
- White onions, diced with your preferred kitchen knife
- Your favorite melted cheese
- Bear consume (the rich broth from cooking)
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.
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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.
