Wild Bear Stew
Dive into the hearty, rustic flavors of Wild Bear Stew, a slow-simmered dish that's perfect for adventurous food lovers and cool evenings alike. This savory stew highlights tender chunks of bear meat, seared to perfection and slowly braised with a medley of earthy vegetables like carrots, potatoes, and mushrooms. Aromatic herbs such as fresh thyme and bay leaves, combined with a splash of bold red wine and rich beef broth, infuse every bite with deep, satisfying flavor. Thickened for the perfect consistency and garnished with fresh parsley, this dish is both comforting and bold. Serve it with crusty artisan bread or atop a bed of fluffy rice for a meal that’s as memorable as it is delicious. Ideal for those seeking unique wild game recipes, this stew promises to deliver authentic homestyle cooking with a gourmet twist.
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Recipe Information
Ingredients
- 2 pounds bear meat
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 3 medium carrots, cut into chunks
- 3 celery stalks, sliced
- 4 medium potatoes, diced
- 2 cups mushrooms, sliced
- 2 tablespoons tomato paste
- 1 cup red wine
- 4 cups beef broth
- 2 bay leaves
- 4 sprigs fresh thyme
- 1 teaspoon salt
- 1 teaspoon black pepper
- 0.25 cup all-purpose flour
- 2 tablespoons water
- 2 tablespoons parsley, chopped (for garnish)
Instructions
Trim any excess fat from the bear meat and cut it into bite-sized chunks.
In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat.
Season the bear meat with salt and pepper, then sear the pieces in batches until browned on all sides. Remove from the pot and set aside.
In the same pot, add the diced onion and cook for 3-4 minutes until softened. Stir in the minced garlic and cook for an additional minute.
Add the carrots, celery, potatoes, and mushrooms to the pot and sauté for 5 minutes to lightly caramelize the vegetables.
Stir in the tomato paste and cook for 1-2 minutes until it begins to darken and coat the vegetables.
Deglaze the pot with the red wine, scraping up any browned bits from the bottom. Allow the wine to simmer for 2-3 minutes to reduce slightly.
Return the bear meat to the pot and pour in the beef broth. Add the bay leaves, fresh thyme, salt, and pepper. Bring the stew to a gentle boil.
Reduce the heat to low, cover the pot, and simmer for 2.5 to 3 hours, stirring occasionally, until the bear meat is tender and the flavors have melded.
In a small bowl, whisk the flour with the water to create a slurry. Stir this mixture into the stew to thicken it and simmer for an additional 15 minutes.
Remove the bay leaves and thyme sprigs. Taste the stew and adjust seasoning as needed with more salt or pepper.
Ladle the stew into bowls, garnish with chopped parsley, and serve hot with crusty bread or over steamed rice, if desired.
Nutrition Facts
Calories |
2929 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.5 g | 126% | |
| Saturated Fat | 28.6 g | 143% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 590 mg | 197% | |
| Sodium | 6887 mg | 299% | |
| Total Carbohydrate | 232.5 g | 85% | |
| Dietary Fiber | 29.9 g | 107% | |
| Total Sugars | 34.0 g | ||
| Protein | 223.9 g | 448% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 558 mg | 43% | |
| Iron | 39.4 mg | 219% | |
| Potassium | 9840 mg | 209% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
