Cubby Bears Roast Recipes
BEST EVER BEAR ROAST | FALL-APART TENDER RECIPE
This is the best bear roast you will ever make. The meat braises in a delicious and healthy cooking liquid that makes it fall-apart tender...and simple to do.
Provided by Miss AK
Categories Dinner
Time 5h10m
Number Of Ingredients 10
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!
Nutrition Facts : ServingSize 1 serving, Calories 279 calories, Sugar 2 g, Sodium 1315 mg, Fat 7 g, SaturatedFat 6 g, UnsaturatedFat 1 g, TransFat 0 g, Carbohydrate 4 g, Fiber 0 g, Protein 43 g, Cholesterol 105 mg
LONGHUNTER'S BEAR ROAST
Make and share this Longhunter's Bear Roast recipe from Food.com.
Provided by Iowahorse
Categories Bear
Time 3h15m
Yield 3-5 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 63.8, Fat 0.5, SaturatedFat 0.2, Sodium 621.4, Carbohydrate 11.6, Fiber 1.2, Sugar 2.3, Protein 3.3
BEAR ROAST
Make and share this Bear Roast recipe from Food.com.
Provided by CHEF GRPA
Categories Bear
Time 3h5m
Yield 4-6 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 46.2, Fat 0.4, SaturatedFat 0.2, Sodium 465.8, Carbohydrate 8.3, Fiber 0.9, Sugar 1.7, Protein 2.4
CUBBY BEAR'S ROAST
I found this recipe originally on the Taste of Home website's community boards. We have enjoyed it many times over the years.
Provided by Kimberly S @mathmomma
Categories Beef
Number Of Ingredients 5
Steps:
- Pour water into crock pot, then add roast.
- Sprinkle dry mixes over roast.
- Cover crock pot, and cook on low for 6 - 8 hours.
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10 TASTY BEAR RECIPES FROM HUNTERS - WYOMING WILDLIFE FEDERATION
From wyomingwildlife.org
- THE WINNER: CHAD WHITE’S BOAR’S HEAD CURRY RECIPE. Ingredients. 5 lbs of bear head meat. ½ pint of the bear’s rendered lard. 1 teaspoon garam masala powder. 1 large handful of mixed fresh Cilantro, mint, and parsley leaves (save some for a garnish)
- Mongolian Bear – Tate Carson. 1T. Minced garlic. 1/2 cup soy sauce. 3/4 cup brown sugar. 1lb. Bear steaks thinly sliced into strips. 5 chopped green onions. 1-2 Packs of cooked Ramen noodles, no seasoning (or 1 cup rice)
- Sweet Smoked Bear Roast – Scott Fields. Take a bear roast, preferably a shoulder roast in this instance. Put into a briner or other container that holds liquid and put in your bear shoulder.
- The Bear Essentials Meatloaf – Neil Summers. 1 tsp. Garlic. Basil. Onion Powder. 1 1/2 tsp. Coarse Black pepper and salt. Each 1 bullion cube in a little water so it will mix with it all.
- Peachy Bruin Picant – Rodney Brazee. 1 pound of bear steak cut into 3/4 inch cubes. 2 teaspoons of cooking oil (vegetable, grapeseed) 1/2 cup peach preserves (can use apricot too)
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