Best 3 Wild Bear Stew Recipes
Indulge in the culinary adventure of a lifetime with our wild bear stew recipes, a true testament to the harmonious blend of rustic charm and gastronomic delight. Embark on a journey through diverse cooking techniques, each promising an explosion of flavors that will tantalize your taste buds. From the classic 炖煮 method, where succulent bear meat is braised in a symphony of aromatic spices, to the innovative pressure cooker approach that infuses every bite with intense richness, our recipes cater to every level of culinary expertise. Discover the secrets of creating a delectable gravy, the perfect balance of herbs and vegetables, and the art of simmering the stew to perfection. Whether you prefer the bold flavors of red wine or the subtle nuances of white, our selection of recipes ensures a taste experience that is both unique and unforgettable. So, gather your ingredients, ignite your culinary passion, and prepare to embark on a culinary odyssey that will leave you craving for more.
Here are our top 3 tried and tested recipes!
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.
SPEZZATINO DI CINGHIALE: WILD BOAR STEW
Provided by Food Network
Time 2h50m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat up the extra-virgin olive oil in a large stewing pot. Add the onion, carrot, and celery. Cook until the vegetables have become soft. Add the cubed wild boar and season with nutmeg, salt, and black pepper. Mix the ingredients together and add the wine. Allow the wine to reduce. Add the tomato puree, beef broth, and salt. Cover with a lid and cook for 2 hours.
Tips:
- Choose the right bear meat: Use meat from a young bear, as it is more tender and flavorful. Avoid using meat from an old bear, as it can be tough and gamey.
- Soak the meat: Soaking the bear meat in a brine or marinade for several hours or overnight helps to tenderize it and remove any gaminess.
- Brown the meat: Browning the meat in a Dutch oven or large pot over medium-high heat before adding the other ingredients helps to develop flavor and create a rich, brown sauce.
- Use a variety of vegetables: Adding a variety of vegetables to the stew, such as onions, carrots, celery, potatoes, and turnips, not only enhances the flavor but also adds nutritional value.
- Use a good quality red wine: A good quality red wine, such as a Cabernet Sauvignon or Merlot, adds depth and richness to the stew. You can also use a dry white wine if you prefer.
- Simmer the stew low and slow: Simmering the stew for several hours over low heat allows the flavors to develop and the meat to become tender. Avoid boiling the stew, as this can make the meat tough.
- Season to taste: Season the stew with salt, pepper, and other herbs and spices to taste. Common seasonings for wild bear stew include garlic, onion powder, paprika, cumin, and bay leaves.
Conclusion:
Wild bear stew is a hearty, flavorful, and nutritious dish that can be enjoyed by people of all ages. By following these tips, you can create a delicious and memorable wild bear stew that your family and friends will love. Remember to use fresh, high-quality ingredients and cook the stew low and slow to allow the flavors to develop fully.
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