Braised black bear in sauce

Braised black bear in sauce

This is one of our favorite dishes to prepare in a bear camp. Large chunks of tender bear meat in a thick sauce, very easy to prepare and delicious!

Recipes

Preparation time 20 minCooking time 1.5-2 hoursCapacity 6 servingsIngredients

• 3-4lb blackbear striploin (trimmed and cut into 1.5″ pieces).
• 1 large sweet onion (diced)
• 10 Cremini mushrooms (quartered)
• 2 cups+ beef broth
• Sunflower oil
• 1 stick butter
• 4 garlic cloves (sliced)
• 1-2 cups flour
• 3 c. tablespoon cumin (plus extra)
• 2 c. tablespoon paprika
• 2 c. tablespoon sage (dried)
• S&P

Guidelines

1. Seasonbear pieces with S&P, cumin, paprika and sage.
2. Mix the cumin (1-2 tbsp.), paprika and sage with the flour to make the batter.
3. Sprinkle a handful of bears and shake off excess flour before frying in sunflower oil over medium-high heat in a large non-stick or cast-iron skillet. Turn and brown other side when done. Remove and repeat until all bears are golden brown. Don’t overload the pan; add a little sunflower oil before each cooking.
4. Once browning is complete and the meat set aside, sauté the onion, garlic and mushrooms in the same pan with butter over low heat, adding a pinch or two of cumin and S&P while cooking, until the onion begins to take on a little color.
5. Return all the meat to the pan and add the beef stock, enough to cover most of the meat but not all of it. Lower the heat to low, cover with a tight-fitting lid or aluminum foil and simmer for 1.5 to 2 hours, stirring every 20 minutes to prevent the meat from sticking and adding a little more beef broth if the liquid gets too low, but not too much, because in the end you want a very thick sauce that coats the bear pieces.
6. When ready, serve on its own or with polenta.*Optionally, add a drizzle of maple syrup if eating on its own for added sweetness.