Spicy bears on charcoal

According to an ancient tradition, bear meat endows the taster with strength and courage. We believe in it. And we also know for sure that bear meat is very satisfying. Saturates quickly and for a long time with a very small portion!

Ingredients

• 1 kilogram of boneless bear tenderloin;
• 100 milliliters of vegetable oil;
• 2 teaspoons of salt
• 1 teaspoon of black and allspice ground pepper;
• 1 teaspoon each of ground cinnamon, cloves and nutmeg.

Directions

1. Combine the spices in a small bowl. Pour in the oil, stirring the ingredients until smooth. You will get a fragrant paste.
2. Remove all fat from the tenderloin. Rinse the meat with cold water. Wipe with disposable towels. Brush the tenderloin with a spicy paste and leave to soak at room temperature for 20-30 minutes.
3. Light the coals in the grill. You will need medium heat. Install a clean wire rack. Lay out the bear meat, fry, turning once every 3-4 minutes, until the internal temperature in the thickest part reaches 71-72 ° C.
4. Remove the meat from heat, cover with a lid or foil, leave to rest for 5-7 minutes.
5. Now all you have to do is cut the delicacy and serve it with fresh bread, herbs and vegetables. Bon Appetit!