Bearroast Recipes

BEST EVER BEAR ROAST | FALL-APART TENDER RECIPE

Steps:

• Add the olive oil to a large pan and heat over medium high heat. Meanwhile, pat the roast down with a paper towel to absord excess moisture. Sprinkle it with 1/2 teaspoon of the salt and 1/2 teaspoon of the pepper.
• When the pan is hot, sear the roast on all sides, creating a nice crust. This will take 5-10 minutes.
• Once the roast is seared, lay it in the bottom of a slow cooker.
• Mix together the garlic cloves, beef stock, red wine, balsamic, tomato paste, and the remaining salt and 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 4-6 hours on high or 8-9 hours on low. The roast should be falling apart with a fork, that's how you know it's done.
• Serve with the liquid you cooked the roast in (you can reduce it down on the stove if you like). Enjoy!

BIG BEAR STEW

Steps:

• In a large mixing bowl combine flour, oregano, salt and pepper. Place bear meat in the bowl a little at a time and coat well.
• Heat oil and butter in a large skillet. Fry the bear meat until browned. Let drain on paper towels.
• Fill a large Dutch oven with 2 to 3 quarts water. Add bear meat, onions, beef broth, bay leaves, potatoes, mushrooms carrots and turnips. Cook on medium-high heat for 2 to 3 hours. Add more water as needed.

ROAST BEAR

Steps:

• Preparation:
• Marinate for 24 hours.
• Place the bear meat in an extra large, heavy duty zip-lock freezer bag.
• Add the wine, olive oil and Italian spices to the bag and zip it up. Use the bag to rub the marinade all over the roast
• Place in the refrigerator to marinate overnight, 12 to 24 hours.
• Once the meat has marinated, remove it from the marinade and pat it dry with paper towels.
• Season the entire roast with paprika, pepper, garlic powder and lightly flour the roast on all sides.
• Heat 2 tablespoons of oil over medium high heat in a large cast iron skillet.
• Carefully placed the floured roast in the skillet and brown on all sides to sear the meat.
• Pour the cans of mushroom soup, onion soup and the mushrooms into the crock pot. Add water to thin the soup mix if needed. Mix together.
• Add the roast and baste with the soup mixture.
• Add the carrots and potatoes to the crock pot.
• Cook on Low for 6-7 hours until tender.
• Serves: 8
• Campfire Dutch Oven Method
• Cooking Method for Roasting Meat:
• Start coals 20 minutes before cooking. Get a fire going to where you have a bed of long lasting slow-burning charcoals. You may have to check and add more fuel during cooking time.
• Using 20-25 briquettes underneath, heat oil in a 12" deep Dutch Oven until the oven is hot.
• Brown the roast, onions. Add Garlic; cook 1 minute.
• Add chicken stock or mushroom soup slowly into Dutch Oven. Cover and put on the the hot coals for two and a half hours.
• Cover and reduce briquettes to 12 beneath the oven and the rest on top of the lid.
• At the end of two and a half hours, add carrots, potatoes or vegetables of choice. Season to taste. Cover and continue baking 30- 45 more minutes.
• Every campfire is different. Check for doneness.
• Serve with good crusty bread and butter. Simple!

BEAR ROAST RECIPE

Steps:

• Preheat the oven to 220⁰ F.
• Put the bacon fat in the Dutch oven and heat until it melts. Add the bear roast and brown it on all sides.
• Season the roast with salt and pepper, and then add all of the diced veggies and herbs. I don't specify the amount of potatoes, because it depends how much you want to eat and what size you're using - just go with what your gut tells ya.
• Stir in the liquids, and then cover the Dutch oven with a lid.
• Place the Dutch oven in the oven, and cook for 7-8 hours at the low temperature. Don't peek at it as it cooks.
• At the 7 hour mark, check to see what the internal temperature is, remembering that you want it to be 160⁰ F. If it's not quite to the right temperature, stick it back in the oven until it does reach 160⁰ F.
• When done, strain the juices, remove any fat from the meat, and serve it up. Or, if you want gravy, use the juices to whip up a quick batch.

LONGHUNTER'S BEAR ROAST

Steps:

• Preheat oven to 500 degrees.
• Cut deep slits in top of roast and insert garlic slices.
• Salt and pepper the meat well.
• Lay a few fat slices under the roast, put it in preheated oven, and roast 20 minutes or so until the fat browns.
• Turn the heat down to 300-325 degrees and roast about 2 1/2 hours.
• When done, remove roast and the fat cracklings to a hot pan or platter.
• Gravy: Retain 2-3 tablespoons of fat in the roasting pan with the drippings and in it saute the finely chopped onions and celery.
• Stir in the flour and herbs.
• Stir on a low flame until thickens, stir in the herbs.
• Add Worcestershire sauce.

BEAR ROAST

Steps:

• Preheat oven to 500*F. Cut deep slits in top of roast and insert garlic slices. Salt and pepper the meat well. Lay a few fat slices under the roast, put it in preheated oven, and roast 20 minutes or so until the fat browns.
• Turn the heat down to 300-325*F. and roast about 2 1/2 hours. When done, remove roast and the fat cracklings to a hot pan or platter.
• Gravy:.
• Retain 2-3 tablespoons of fat in the roasting pan with the drippings and in it saute the finely chopped onions and celery. Stir in the flour and herbs. Stir on a low flame until thickens, stir in the herbs. Add Worcestershire sauce.