Spring Bear Hunting – Candied Bear Backstrap

From Ham to Ground and everything in between harvesting a bear provides the hunter with numerous opportunities to create delicious and amazing dishes the whole family will love. In this episode of Field to Fork Spring Bear Hunting video, MWF Communications and Marketing Manager – Noel Linsey shares one of his favourite bear recipes – Candied Bear Backstrap.


For the marinade:

  • ¼ Cup Soy Sauce
  • 1 cup cola
  • ½ cup brown sugar
  • 4 tbsp Dijon Mustard
  • ¼ cup olive oil
  • 4 tbsp Worcestershire
  • 6 cloves of garlic minced
  • 1 tbsp dry mustard
  • 2tbsp balsamic vinegar
  • 2 tsp ginger
  • 2 tsp crushed thyme

Combine ingredients until completely blended, then add bear backstrap to XL ziplock bag and pour in marinade. Put the bag in a bowl and place in the fridge to marinade for 24 hours.

Ingredients for Glaze:

  • ½ cup brown sugar
  • 1 tbsp cornstarch
  • 1 tsp dry mustard
  • 1 tbsp butter
  • 2 tbsp balsamic vinegar
  • ½ cup cola
  • Salt and Pepper to taste

Remove backstrap from marinade and let rest on the counter to come up to room temperature. Now, mix all ingredients in a sauce pan and simmer, stirring often to thicken. Now either roast your backstrap in the oven at 350 F or cook on the grill. Either way, cook until internal temperature hits 170F. Whether cooking your backstrap on the grill or in the oven, flip every 10 minutes and apply glaze. Once the backstrap is done, put on a clean plate and cover with tinfoil. Allowing the meat to rest for 10 minutes. 


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