Candied bourbon black bear backstrap

[Backcountry]

One ingredient I forgot to include in the video is chipotle powder, adds a great angle to this marinade!

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Meat
• One bear backstrap

Marinade
• ¼ cup soy sauce
• 1 cup Dr. Pepper or root beer
• ½ cup dark brown sugar
• ½ tbsp chipotle powder
• ¼ cup tablespoons olive oil
• 3 cloves garlic, minced
• 1 Tbsp dry mustard
• 2 Tbsp. balsamic vinegar
• 4-6oz bourbon
• ½ sweet onion, diced


Glaze
• ½ cup brown sugar
• 1 Tbsp cornstarch
• ½ tsp dry mustard
• 1 Tbsp butter
• 2 Tbsp balsamic vinegar
• ½ cup Dr pepper or root beer
• Pink salt
• Fresh ground pepper to taste
• 1oz bourbon

Mix marinade in freezer bag and marinate meat for 24 hours.

Preheat oven to 300 or smoker to 225, while it heats up mix together your glaze ingredients and simmer/stir. Bake/smoke backstrap for approximately 90-120 minutes at which point you can start brushing the glaze on every 5-10 minutes for another 20-30 minutes or until the internal temp hits 170. Tent with tin foil and let it sit in a cooler for 15 minutes before slicing.

Enjoy!

[ctom87]

Some may have seen my dinner thread this evening. I took this recipe and made a few modifications. It was really, really good.

Used dried and minced onions since I didn't have sweet onion.
Didn't have any DP on hand, no sub.
Keto friendly brown sugar.
Avocado oil rather than olive.
For the glaze...
Xanthem gum rather than corn starch
Forgot the butter and just realized that lol
No DP, so instead since I didn't know how sweet it would be I used about oz peach whisky. This was surprisingly delicious. It tasted great and only had a hint of sweet.