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
- 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.
- When the pan is hot, sear the roast on all sides, making sure it is good and brown.
- Once the roast is seared, lay it in the bottom of a slow cooker.
- Add caldo de pollo into 1/8 cup hot water mix
- Mix together the caldo, beef stock, red wine, balsamic, tomato paste, and 1tsp salt and 1 tsp pepper.
- Pour the liquid over roast and lay the thyme sprigs over the top.
- 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.
- 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
- Remove meat onto cutting board shred then add back to crock pot for another 10-25 in the juices
- Plate a bed of potatoes, add meat on top garnish with parmesan and fresh spring of thyme
