Beer Braised Bear Roast

Today, I decided to cook a bear roast that some friends had given us. It was small roast, 3.5 lbs. and boneless. Since bear meat needs to cook long and slow to get tender, I decided to braise it with some root vegetables.

The ingredients:

1 bear roast
1-2 thick slices of bacon, cut into cubes
2-3 garlic cloves
1 rutabaga
3 medium potatoes
4 carrots
1 bottle of dark beer, an ale or stout

In a dutch oven, cook the bacon over medium heat. Meanwhile, preheat the oven to 325 and cut the vegetables into 2-inch cubes. Coat the bear roast with salt and pepper. When the bacon is crisp, remove it to a small plate to drain.

Turn the heat up to high. Add the garlic cloves. Brown the bear roast on all sides, about 2-3 minutes per side, scraping the bottom of the dutch oven while it cooks. When it is brown, add the beer and simmer for 1 minute. I used a Nut Brown Ale from Mountaineer Brewing company. Add the vegetables, cover and put in the oven for 1.5 hours.

Roast, straight from the oven.

Remove the roast and vegetables to a serving platter and place the dutch oven on the stove over medium heat. Mix 2 tablespoons of cornstarch with 1/4 cup of cold water. Whisk cornstarch mix into the stock and bring to a boil. Boil for 2 minutes until it is thick.

One serving of bear roast with root vegetables and gravy.

Yum, bear roast.

If you can get a bear roast sometime, I hope you try this recipe. This recipe, and many more, can be found on our website.