Bear hind Quarter recipe

So I had the opportunity to go do some fall bear hunting this past weekend it had been like close to 9 years since I last hunted or harvested a bear. Despite some of the rhetoric and old wives tales bear meat is delicious you just need to handle it properly in the field and prepare it correctly. Here is a recipe that will knock your socks off how good it is…… If you want to hear the story of the roller coaster ride of a hunt tune in here.

Ingredients

• Bear fat 2oz
• 1 (3-4 lb.) bear hind quarter roast 
• 3 tsp. salt, divided
• 3 tsp. pepper, divided
• 1 Tbsp know Caldo de Pollo ( or chick bullion)
• 1.25 cup beef stock
• 1 cups dry red wine (or sub for more stock) 
• 3 Tbsp. balsamic vinegar
• 5 Tbsp. tomato paste
• 4–5 fresh thyme sprigs 
• 2 cups of slices shitake mushrooms
• Two large yams sliced thin 1/8″ aprox
• 3/4cup parmesan cheese grated
• 3-5 Tbsps of coconut oil

Instructions

1. Add the bear fat to a large pan and heat over medium high heat let it liquefy until there is suitable amount in pan to sear meat. Meanwhile, pat the roast down with a paper towel to absorb excess moisture. Sprinkle it with 1 teaspoon of the salt and 1 teaspoon of the pepper. 
2. When the pan is hot, sear the roast on all sides, making sure it is good and brown.
3. Once the roast is seared, lay it in the bottom of a slow cooker.
4. Add caldo de pollo into 1/8 cup hot water mix 
5. Mix together the caldo, beef stock, red wine, balsamic, tomato paste, and 1tsp salt and 1 tsp pepper. 
6. Pour the liquid over roast and lay the thyme sprigs over the top. 
7. Cover the slow cooker with a lid, and let it cook for 4 hours on low. add in the mushrooms, 1/2 cup parmesan and flip the roast. let cook for an addition 4 to 5 hours. The roast will be falling apart with a fork, that’s how you know it’s done. 
8. The last hour the meat is cooking take your sliced yams mix in bowl with remaining salt and pepper and the coconut oil, mix well they spread out evenly on a cookie sheet and either bake for 20-30mins at 400 or put on smoker at 385 for same approximate time. Keep checking after first 20 mins for doneness and the desired crispness
9. Remove meat onto cutting board shred then add back to crock pot for another 10-25 in the juices
10. Plate a bed of potatoes, add meat on top garnish with parmesan and fresh spring of thyme