Bear Pita

One of my go-to bear recipes, this recipe can be used with any type of meat. While developing recipes for a friend battling a fatty liver and pre-diabetes, I substituted crumbled tempeh for the bear and discovered a new favorite. To fully appreciate this meat or meat-free dish, you must make the tzatziki and the hummus! Or just make the tzatziki and buy the hummus.

This is from page 91 of our book, Cooking Big Game. If subbing tempeh for bear meat, add 1/4 teaspoon salt to the marinade.

Crumbled Tempeh, Hummus & Tzatziki


The first time we had a traditional pita with hummus and tzatziki, wile traveling through Europe, was a memorable experience, one we wanted to bring home.  The amazing spices and flavors compensated for the fact we had no idea what kind of meat we were eating.  Later we learned it was goat.  We’ve since had it with both black bear and grizzly, and both were excellent.

  • 1 pound bear, cut into small chunks
  • 1/3 cup fresh lemon juice
  • 1/4 cup olive oil
  • 4 cloves garlic, pureed
  • 1 teaspoon fresh thyme, finely chopped
  • 1 teaspoon fresh marjoram, finely chopped
  • 1 teaspoon fresh ground black pepper

In a small bowl combine all ingredients.  Marinate bear in refrigerator up to 24 hours.  Heat a medium skillet on medium-high heat, add bear with all marinade.  Bring to a quick boil letting marinade reduce, 5-10 minutes.  Strain off marinade and discard.  Serve bear in a warm pita with lettuce, tomatoes, hummus and tzatziki.    


  • 1 cup Greek yogurt or sour cream
  • 2 cups cucumber, diced
  • 4 cloves garlic, minced
  • 1 tablespoon extra virgin olive oil
  • 2 teaspoons vinegar or lemon juice
  • 1 teaspoon dill weed (optional)
  • Salt and fresh ground black pepper to taste

Dice cucumbers and place on several paper towels.  Pat dry to remove extra water.  In a medium bowl mix all ingredients.  Keep refrigerated.


  • 1 15-ounce can garbanzo beans, drained
  • 3 tablespoons tahini
  • 2 cloves garlic
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon extra virgin olive oil
  • 1/2 teaspoon cumin
  • Dash of cayenne or hot pepper sauce

Place all ingredients in a food chopper and puree until smooth.  Keep refrigerated.


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