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Slow Cooked Black Bear Roast

SLOW COOKED BLACK BEAR ROAST

Cooking black bear meat can result in a tasty and memorable dish when handled properly. Here’s a simple recipe idea for a Slow-Cooked Black Bear Roast:

Ingredients

  • 3–4 lbs. black bear roast (or cubed meat)
  • 2 cups of beef or game broth
  • 1 onion, sliced
  • 3–4 garlic cloves, minced
  • 3 carrots, peeled and chopped
  • 2–3 celery stalks, chopped
  • 2 potatoes, chopped (optional)
  • 1–2 tablespoons olive oil
  • Salt and pepper to taste
  • 1 teaspoon thyme
  • 1 teaspoon rosemary
  • 1 bay leaf
  • 1 tablespoon Worcestershire sauce (optional)
  • Cornstarch for thickening (optional)

Instructions

  1. Prepare the Meat: Season the roast with salt and pepper, then sear it in a hot skillet with olive oil for 2–3 minutes per side to lock in flavors.
  2. Layer the Ingredients: Place the sliced onion, garlic, carrots, celery, and potatoes (if using) in the bottom of a slow cooker. Lay the bear roast on top.
  3. Add Liquid and Seasonings: Pour in the broth and Worcestershire sauce (if using). Sprinkle thyme and rosemary, and add the bay leaf.
  4. Cook Slowly: Cover and cook on low for 8–10 hours, or until the meat is tender.
  5. Thicken the Sauce: If you want a thicker gravy, remove the meat and mix some cornstarch into the liquid, cooking until the desired consistency.
  6. Serve and Enjoy: Slice or shred the roast and serve with the vegetables.

Note: Bear meat should be cooked thoroughly to kill trichinella parasites, which can be present in wild game. Avoid consuming undercooked bear meat.