Skip to Main Content

Bear Steaks with Kabobs

You can’t beat grilled steaks and vegetables for dinner, not matter what time of year it is. Personally, I enjoy my steak medium-rare, but bear steaks must be cooked to well-done. The marinade for this recipe makes these bear steaks juicy and flavorful, even when cooked to a well-done temperature. A traditional recipe without worrying about a lot of ingredients. You probably have most of these items in your pantry already. The longer you allow these steaks to marinade, the better it will taste.


Bear Steaks
Kabob sticks
1 Red onion
3 Bell peppers
1 packagewhole mushrooms

How to Prepare


  • 6 TBSP Olive oil
  • ½ Cup Red wine vinegar
  • 2 TBSP Worcestershire sauce
  • 1 Chopped onion
  • 6 Chopped garlic cloves
  • Italian seasonings or oregano
  • 2-3 TBSP Dijon mustard


  1. Wash bear steak thoroughly and ensure it’s free of hair.
  2. In a bowl, whisk together all marinade ingredients.
  3. Poke holes in the steaks to ensure marinade soaks through. Then add steaks to a gallon-sized bag or deep bowl. Afterwards let marinade for 1 to 24 hours.
  4. Soak wooden kabob sticks in water for 5 minutes
  5. While the sticks are soaking, chop red onion and bell peppers
  6. Add all vegetables to the kabob sticks, and brush with olive oil. Sprinkle kabobs with Italian seasoning, garlic powder, salt and pepper.
  7. Grill kabobs over medium-low heat and grill bear steaks over medium-low heat.
  8. Bear steaks must be cooked until brown all the way through. Cook kabobs until slightly softened with charcoal marks.