There’s something different about a spring bear.

It’s not the heavy, fat-laden animal of fall feeding on berries and carrion. Spring bear is leaner, cleaner—built on grasses, roots, and whatever green life is pushing through thawing ground. The meat reflects that. It’s still rich, but there’s a brightness to it. A subtle wildness that doesn’t need to be hidden—just understood.

This dish is built around that idea.

Not to mask the bear, but to frame it.

The Fire

Out in the field—or even just cooking like you are—the process starts the same way: heat, patience, and respect for the animal.

A bear loin doesn’t want to be rushed. It wants a hard sear, a little time, and just enough care to render what fat it has without pushing it too far. Treated right, it eats somewhere between a steak and a wild pork loin—tender, mineral, and deeply satisfying.

Salt it early. Let it sit. Let it come alive before it ever touches the pan.

When it does hit heat, it should sound like a statement.

Butter, garlic, maybe a touch of juniper if you’ve got it—those aren’t there to overpower, just to round the edges and build depth.

And then you pull it early. Always early.

Because bear doesn’t forgive overcooking.

The Balance

If the bear is the backbone, the huckleberry is the counterpoint.

Sweet, yes—but more importantly, sharp. Alive.

The Texture

Sunchokes bring crunch, sweetness, heat.

The Wild Edge

Charred onion salt ties it all back to the fire.

Final Thought

The goal isn’t to make wild game taste like something else. It’s to make it taste like itself—just better.

— Chef Joe Bonavita

FieldBourne Outdoors

Hunt Hard • Eat Wild

Wild Game Safety Note: Bear must be cooked to 165°F internal to eliminate trichinella risk. Always verify with a thermometer.

Chef Tip: To keep bear juicy at 165°F, sear hard first, then finish low and slow. Baste with fat, rest properly, and slice thick to retain moisture.

Spring Bear Loin

Huckleberry Pan Sauce • Chili-Honey Sunchokes • Charred Onion Salt

Bear Loin

Ingredients

1–1.5 lb bear loin, salt, pepper, garlic, butter or bear fat, optional juniper berries.

Method

1      Season generously at least 1 hour prior.

2      Bring to room temperature.

3      Sear in hot cast iron.

4      Baste with butter, garlic, juniper.

5      Finish at 165°F internal.

6      Rest 10–15 minutes before slicing.

Huckleberry Pan Sauce

Ingredients

Huckleberries, honey, vinegar or wine, stock, butter.

Method

1      Deglaze pan.

2      Add berries and honey.

3      Add stock and simmer.

4      Mash slightly.

5      Finish with butter.

Chili-Honey Sunchokes

Ingredients

Sunchokes, oil, honey, chili flakes, salt, vinegar/lemon.

Method

1      Slice and fry until crisp.

2      Toss hot with honey and chili.

3      Season and balance with acid.

Charred Onion Salt

Char onion in flame, peel, mince, mix with salt.

Plating Notes

•       Slice into thick medallions.

•       Fan across plate.

•       Spoon sauce lightly.

•       Stack sunchokes for height.

•       Finish with charred onion salt.

•       Keep it rustic but intentional.

https://fieldbourneoutdoors.com/

https://www.instagram.com/chefintothewild/

Chef Joe Bonavita has been hunting and exploring the outdoors his entire life. From childhood fishing trips with his father and grandfather to early mornings in the marsh chasing waterfowl, Joe learned patience, respect, and the thrill of the hunt. He fell in love with archery and bow hunting, and elk hunting became a particular passion—testing endurance, strategy, and precision. Joe constantly pushed himself in the field, learning lessons the hard way and gaining the knowledge he now shares with others. Alongside his outdoor pursuits, Joe discovered a love for cooking, earning a degree from Le Cordon Bleu and honing his craft in Michelin-starred restaurants and acclaimed South Florida venues. Now based in Colorado, he merges fine-dining expertise with wild game, creating field-to-table experiences and educating others on the connection between food, nature, and craftsmanship.