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Big Game Recipes
 Bearballs With Raspberry/Chili Glaze

Number of Servings - 6



1 1/2 pounds lean ground bear
1/2 cup dry bread crumbs
1/2 cup chili sauce
1 large egg, beaten
1/4 cup finely chopped onions
1 teaspoon salt
1/2 teaspoon ground black pepper


1 bottle chili sauce (16 oz)
1 jar raspberry jam (16 oz)
1 cup of raspberry vinegar


Set oven to 350 degrees F.  Combine bear meat, bread crumbs, chili sauce, beaten egg, onion, salt and pepper in a large bowl.
Form into meatballs 1 to 1 1/2 inches in diameter and place in shallow pan that is non-stick or coat with cooking spray.  Place in an oven set at 350 degrees F.
Bake for 20 minutes or until done (caution see note)
To prepare the glaze put the raspberry vinegar in a large skillet and reduce the vinegar to about half the original volume.  Then add chili sauce and jam. Heat over medium-low heat until melted.
Place the cooked meat balls in the glaze and keep warm until served.

Notes & Variation:

The combination of sweet raspberry jam and tangy-hot chili sauce makes an intriguing sauce for classic bearballs. Serve at your next party.
Change the glaze by omitting the vinegar and using any type of jelly for a new flavor
Note: Make sure to cook your bear well done to avoid trichinosis.  A parasite common in wild game and once common in domestic pork. Cook the meat to an internal temperature of 165 degrees F for a minimum of 15 seconds.

Contributor:  Marilyn Steele,  RRGC