BEAR ROAST RECIPE
Steps:
- Preheat the oven to 220⁰ F.
- Put the bacon fat in the Dutch oven and heat until it melts. Add the bear roast and brown it on all sides.
- Season the roast with salt and pepper, and then add all of the diced veggies and herbs. I don't specify the amount of potatoes, because it depends how much you want to eat and what size you're using - just go with what your gut tells ya.
- Stir in the liquids, and then cover the Dutch oven with a lid.
- Place the Dutch oven in the oven, and cook for 7-8 hours at the low temperature. Don't peek at it as it cooks.
- At the 7 hour mark, check to see what the internal temperature is, remembering that you want it to be 160⁰ F. If it's not quite to the right temperature, stick it back in the oven until it does reach 160⁰ F.
- When done, strain the juices, remove any fat from the meat, and serve it up. Or, if you want gravy, use the juices to whip up a quick batch.
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
BEAR ROAST
Make and share this Bear Roast recipe from Food.com.
Provided by CHEF GRPA
Categories Bear
Time 3h5m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 500*F. Cut deep slits in top of roast and insert garlic slices. Salt and pepper the meat well. Lay a few fat slices under the roast, put it in preheated oven, and roast 20 minutes or so until the fat browns.
- Turn the heat down to 300-325*F. and roast about 2 1/2 hours. When done, remove roast and the fat cracklings to a hot pan or platter.
- Gravy:.
- Retain 2-3 tablespoons of fat in the roasting pan with the drippings and in it saute the finely chopped onions and celery. Stir in the flour and herbs. Stir on a low flame until thickens, stir in the herbs. Add Worcestershire sauce.
Nutrition Facts : Calories 46.2, Fat 0.4, SaturatedFat 0.2, Sodium 465.8, Carbohydrate 8.3, Fiber 0.9, Sugar 1.7, Protein 2.4
DA' BEARS BUS BEEF ROAST
Steps:
- For the marinade:
- Whisk the mirin, and soy together along with the 2 cloves of minced garlic.
- For the roast:
- Using a butcher knife, penetrate the roast. (Spread the holes evenly around the roast.) Insert a sliced garlic clove deep into each penetration. Place into a large bowl and rub the roast with a light coating of olive oil. Salt and pepper the entire roast evenly. Pour the garlic Teriyaki sauce over the roast. Roll the roast around in the garlic Teriyaki. (try to make sure that the garlic teriyaki gets deep into the penetrations in the roast as well). Let the roast marinate over night.
- Adjust rotisserie coals for indirect heat.
- Tie down the roast on your rotisserie, and discard marinate. This should preheat to 375 degrees F to char the outside and then cook at 350 degrees F or about an hour. This roast should be served medium rare.
BROWN BEARS
My kids love making these brown bear biscuits for breakfast whenever we go camping. They're super simple and no prep for mom!
Provided by cookinmomma
Categories Bread Quick Bread Recipes Biscuits
Time 30m
Yield 8
Number Of Ingredients 4
Steps:
- Mix cinnamon and sugar together in a bowl. Pour melted butter into another bowl. Separate biscuits and form each piece of dough into a rope 4 to 5 inches long. Wrap the dough pieces around sticks.
- Hold sticks over campfire and slowly turn until the biscuit dough is browned and set, 8 to 10 minutes. Dip biscuits into melted butter and then into cinnamon sugar. Eat biscuits from sticks.
Nutrition Facts : Calories 319.7 calories, Carbohydrate 42.9 g, Cholesterol 30.9 mg, Fat 16.3 g, Fiber 2.1 g, Protein 2.6 g, SaturatedFat 8.5 g, Sodium 431.7 mg, Sugar 27.7 g
LONGHUNTER'S BEAR ROAST
Make and share this Longhunter's Bear Roast recipe from Food.com.
Provided by Iowahorse
Categories Bear
Time 3h15m
Yield 3-5 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 500 degrees.
- Cut deep slits in top of roast and insert garlic slices.
- Salt and pepper the meat well.
- Lay a few fat slices under the roast, put it in preheated oven, and roast 20 minutes or so until the fat browns.
- Turn the heat down to 300-325 degrees and roast about 2 1/2 hours.
- When done, remove roast and the fat cracklings to a hot pan or platter.
- Gravy: Retain 2-3 tablespoons of fat in the roasting pan with the drippings and in it saute the finely chopped onions and celery.
- Stir in the flour and herbs.
- Stir on a low flame until thickens, stir in the herbs.
- Add Worcestershire sauce.
Nutrition Facts : Calories 63.8, Fat 0.5, SaturatedFat 0.2, Sodium 621.4, Carbohydrate 11.6, Fiber 1.2, Sugar 2.3, Protein 3.3
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