Best 4 Bear Stew Meat Recipes
Bear stew meat is a type of wild game that can be prepared in a variety of ways. It is a lean and flavorful meat that is often used in stews, soups, and other dishes. Bear stew meat can be found at most grocery stores and butcher shops. When selecting bear stew meat, look for meat that is a deep red color and has a firm texture. Avoid meat that is brownish or has a slimy texture.
Check out the recipes below so you can choose the best recipe for yourself!
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
BIG BEAR STEW
If you kill a bear, you better have something good to make out of it! This stew is delicious! Serve with a crusty bread!
Provided by Kyle
Categories Soups, Stews and Chili Recipes Stews
Yield 8
Number Of Ingredients 14
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.
Nutrition Facts : Calories 584.6 calories, Carbohydrate 30.9 g, Fat 28.1 g, Fiber 4.8 g, Protein 51.2 g, SaturatedFat 1.5 g, Sodium 617.7 mg, Sugar 6 g
BEAR STEW
A stew of bear meat is made similarly to a beef stew. The meat is dredged in seasoned flour and browned in oil, then simmered in beef broth with turnips, carrots, potatoes, and mushrooms.
Provided by CHEF GRPA
Categories Meat
Time 2h20m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- 1. 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.
- 2. Heat oil and butter in a large skillet. Fry the bear meat until browned. Let drain on paper towels.
- 3. 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.
- My Note: I have been making this receipe for over 55 years -- when I was first introduced to bear meat! It is fantastic! I have also altered the water ingrediant and used a can of cream of mushroom so that there is some "gravy" to pour all over. On occassion, I have seen some people wrinkle their nose at the thought of eating bear meat but when I serve this, they change their minds! Many times, they can't even tell the difference! A stomach doesn't care as long as it's good and this is one of the best. Add/subtract you favorite veggies and enjoy!
- I also added 3 stalks celery, sliced, and sometime a can of cream of mushroom soup.
- Or I added Guinness beer to the slow cooker with out one quarts water.
- I fried the meat in a pot, so when I added water, it would get all the brown bits stuck in the pan. Since we were given this meat, not harvested by us, I was unsure how old it was and how it was prepared, so I added 1 T of vinegar to the water. This tenderizes the meat while cooking and does not leave a vinegary taste. Also added the salt at the end.
- If you didn't have any bear, but beef stew meat. And needed a recipe for turnips and this is very good. I also added some whole allspice and parsnip, as well as whole pepper kernels instead of ground. I'd only suggest to add the turnips and mushrooms about 1/2hr before the end as they got rather soft. Otherwise it's very tasty, even my 15mo old enjoyed it!
WILD BEAR STEW
This recipe is a great way to use up any trimmings you may have when done dressing out the bear. Serve with toasted bread or hot rolls.
Provided by CHEF GRPA
Categories Lunch/Snacks
Time 3h50m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Lightly season meat with salt and pepper, coat with flour. Heat olive oil in a skillet brown meat on bothe sides. Place the meat in a Dutch oven and cover with water. Add season salt and bring to a boil, cover and simmer for two hours.
- Add vegetables and more water if needed, simmer for one hour. Add Worcestershire sauce, soy sauce, soup, salt, and pepper, simmer for 15 minutes. Remove heat and let it sit for 30 minutes. Ready to serve.
Tips:
- Choose the right cut of meat: Chuck roast or shoulder roast are ideal for bear stew meat as they are tough cuts that become tender when cooked slowly.
- Tenderize the meat: Using a meat mallet or a fork, tenderize the bear meat to help break down the tough fibers and make it more tender.
- Brown the meat: Browning the meat in a pot or Dutch oven over medium-high heat helps develop flavor and gives the stew a rich color.
- Use a variety of vegetables: To add flavor and texture to the stew, use a variety of vegetables such as carrots, celery, onions, potatoes, and mushrooms.
- Use flavorful liquids: Instead of just water, use a combination of liquids such as beef broth, red wine, or beer to add depth of flavor to the stew.
- Simmer the stew low and slow: Allow the stew to simmer over low heat for at least 2 hours, or until the meat is fall-apart tender.
- Season to taste: Before serving, taste the stew and adjust the seasoning with salt, pepper, and any other desired spices.
Conclusion:
Bear stew is a hearty and flavorful dish that is perfect for a cold winter day. By following these tips, you can make a delicious and tender bear stew that will surely impress your family and friends. Remember to choose the right cut of meat, tenderize it, and brown it well. Use a variety of vegetables and flavorful liquids to add depth of flavor to the stew. Simmer the stew low and slow until the meat is fall-apart tender. Finally, season the stew to taste and enjoy!
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