Bear & Bacon Tacos

Bear with me while we taco-bout the benefits of bacon.



  • 1 cup rustic bear chunks for grinding (lamb, deer or bison are ok substitutes)
  • 4 slices smoked bacon cut into thirds for the grinder
  • ¼ cup minced onion
  • 2 cloves garlic minced
  • 2 tsp chile powder
  • 2 tsp animal fat or canola oil
  • 2 tsp hot sauce
  • 1 small handful sliced mushrooms
  • 8 corn tortillas warmed in hot pan
  • 1 T butter
  • ¼ cup grated cheddar cheese
  • Salt & pepper


  • 1 med tomato chopped
  • 1 T olive oil
  • 1 tsp smoked garlic salt
  • 1 T minced  cilantro (or parsley)
  • A few drops of freshly squeezed lemon or lime


  1. Walk to the kitchen. Make salsa and set aside. Heirloom or fully ripened tomatoes are best. 
  2. Grind together the bear chunks with the bacon then mix the ground meat to distribute the fat evenly.
  3. Add minced onion, garlic, chilli powder or any seasoning you might like, then mix the burger mixture again with your hands.
  4. Fry meat mixture in preheated, oiled skillet, stirring to brown. 
  5. Add your fave hot sauce and maybe even a bit of taco sauce to help bind the meat slightly so you don’t have to chase little balls of meat on your floor.
  6. Brown some sliced mushrooms in butter or push aside meat and fry in same pan if you’re lazy and or efficient.
  7. Spread meat mixture over warmed corn tortillas, add cooked mushrooms, and spread grated cheese while the mixture is still hot. Top with salsa and chopped cilantro. Use parsley if you’re a cilantro hater. There you go eh…

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