Alaskan Adventures ‘25 | Part 2

Season 19Season 25
Written By RJ Cianciarulo

Season ‘25 | Episode 09

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  • Location: Alaska

    Species (Harvested): Alaskan Black Bear

    Sex: Male (Boar)

    Average Size

    • Weight (Boars): 180-300 lbs

    • Length: 5-6 Feet Nose to Tail

    • Height at Shoulder: ~2.5-3 Feet

    Vital Zone

    • Heart/Lung Target Area: ~8-10 inches

    • Shot placement is critical due to thick fat and muscle layers

    • Always aim behind the front shoulder, preferable quartering-away

    Best Seasons

    • Spring: Mid-April to early June (Post-hibernation, boars roaming for sows)

    • Fall: Late August to October (Berries and salmon = Fat Bears)

    Color Phases

    • Despite the name, Alaskan black bears can be:

      • Black (Most Common)

      • Cinnamon

      • Dark Brown

      • Blonde (Rare)

    Meat Yield

    • Average black bears yield 80-150 lbs of boned meat

    • Rich, red meat but must be cooked thoroughly due to trichinosis risk

    • Bear meat is excellent when properly cared for — think sausage, roasts, and chili

    Hide Quality

    • Sping hides are prime: Thick, full coats after hibernation

    • Fall hides can be rubbed or patchy from summer activity

    Legal Harvest

    • In most Alaska GMUs:

      • No antler requirement (obviously)

      • Must identify boars vs sows — sows with cubs cannot be harvested

      • Some units allow 2 black bears per year, others 1

    • Always check ADF&G unit-specific regs — rules vary by location

    Hunting Methods

    • Spot and Stalk is king in spring on snow lines and beaches

    • Baiting is legal in many GMUs (permit required) — popular in interior and southcentral Alaska

    • Calling (fawn distress, predator calls) can bring bears in close

    Population & Success Rates

    • Estimated ~100,000 black bears in Alaska

    • Hunter Success:

      • Spring Bear Hunts: ~40-70%

      • Spot and stalk: ~25-50% depending on conditions

    • Some units sare under-hunted due to access — remote location often have big, unpressured bears.

Recipe

Crispy Breaded Moose Backstrap Cutlets

Prep: 20 Minutes | Cook: 10-12 Minutes | Marinate Time: 1 Hour (Optional) | Total Time: ~35-45 Minutes + Marinate Time

Servings: 4 People

Ingredients:

For the Cutlets

  • 1.5-2 lbs Moose Backstrap (Cut into 1/2” thick medallions or strips

  • Salt & Pepper (to Taste)

  • 1 tsp Garlic Powder

  • 1 tsp Onion Powder

  • 1/2 tsp Smoked Paprika

For the Breading

  • 1/2 Cup All-Purpose Flour

  • 2 Eggs

  • 1 tbsp Water or Milk (to Loosen the Eggs)

  • 1.5 Cups Seasoned Breadcrumbs (Panko or Italian-Style work great)

  • Optional: 1/4 Cup Grated Parmesan (Mixed into Breadcrumbs for flavor)

For Frying

  • Oil for Shallow Frying (Vegetable or Peanut Oil recommended)

Directions:

1. Tenderize & Season

  • If not already done, slice backstraps into uniform 1/2” medallions

  • Lightly pound with a meat mallet between plastic wrap (optional but helps tenderness)

  • Season with salt, pepper, garlic powder, onion powder, and paprika

2. Set Up the Breading Station

  • Place floud in one shallow dish

  • Beat eggs with water in another

  • Mix breadcrumbs (and Parmesan, if using) in a third

3. Bread the Backstrap

  • Dredge each piece in flour (shake off excess), dip in egg wash, then coat fully in breadcrumbs

  • PLacebreaded pieces on a wire rack to rest while you finish them all

4. Fry Until Golden

  • Heat 1/4” oil in a heavy skillet over medium-high heat until shimmering

  • Fry cutlets in batches, 2—3 minutes per side, until golden brown and internal temp reaches ~130-135ºF for medium-rare

  • Drain on a paper towel-lined rack

5. Serve Hot

Perfect Pairings

  • Mashed Potatoes

  • Lemon Wedges

  • Garlic Aioli

  • Coleslaw

  • Corn

Or tuck in a sandwich or biscuit…

Chef Tips

  • Let the breading set for 5-10 minutes before frying so it sticks better and doesn’t fall apart

  • Use a thermometer to avoid overcooking — moose is a very lean meat and dries out quickly

  • Breadcrumbs too dry? Add a little olive oil or melted butter to the mix before coating

  • Want it spicy? Add cayenne to the flour or a dash of hot sause to the egg wash

  • Batch-Fry smart: Don’t overcrowd the pan — it drops the oil temp and leads to soggy breading

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Let us know your thoughts on this episode in the comments!

RJ Cianciarulo
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Alaskan Adventures ‘25 | Part 1