Longhunter's Bear Roast

Embark on a culinary adventure with the rustic and robust flavors of Longhunter's Bear Roast, a recipe steeped in tradition and perfect for those seeking an extraordinary centerpiece dish. This 3-pound bear roast is seasoned with an earthy blend of kosher salt, garlic powder, smoked paprika, and aromatic herbs like rosemary and thyme before being seared to lock in its rich, gamey essence. Slow-braised in a savory combination of beef broth and red wine alongside caramelized onions, carrots, and celery, the roast becomes irresistibly tender after hours in the oven. With a cook time of four hours, this hearty and flavorful dish captures the essence of frontier cooking while delivering a gourmet dining experience. Serve with its accompanying vegetables and pan juices for a warming, one-pot meal that’s both nostalgic and undeniably satisfying. Perfect for game meat enthusiasts and adventurous food lovers alike!

Nutriscore Rating: 71/100

Prep Time:30 mins

Cook Time:240 mins

Total Time:270 mins

Servings: 6

Ingredients

• 3 lbs bear roast
• 2 tbsp kosher salt
• 1 tbsp black pepper
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 tsp smoked paprika
• 3 tbsp olive oil
• 2 large yellow onion
• 4 medium carrots
• 3 celery stalks
• 2 cups beef broth
• 1 cup red wine
• 2 bay leaves

Directions

Step 1

Pat the bear roast dry with paper towels to remove excess moisture.

Step 2

In a small bowl, combine kosher salt, black pepper, garlic powder, onion powder, dried thyme, dried rosemary, and smoked paprika.

Step 3

Rub the spice mixture all over the roast, ensuring an even coating.

Step 4

Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat.

Step 5

Sear the bear roast on all sides until a deep golden-brown crust forms, about 3-4 minutes per side. Remove the roast and set it aside.

Step 6

Peel and slice the yellow onions into thick rings. Chop the carrots and celery stalks into large pieces.

Step 7

Add the onions, carrots, and celery to the pot and sauté for 5-7 minutes until they begin to soften and caramelize.

Step 8

Pour the beef broth and red wine into the pot, scraping up any browned bits from the bottom with a wooden spoon.

Step 9

Return the bear roast to the pot and nestle it into the liquid. Add the bay leaves.

Step 10

Cover the pot with a lid and transfer it to a preheated oven at 325°F (160°C).

Step 11

Cook for approximately 4 hours or until the meat is fork-tender, checking occasionally to ensure the liquid hasn’t evaporated (add more broth if needed).

Step 12

Once done, carefully remove the roast from the pot and let it rest for 10 minutes before slicing.

Step 13

Serve the bear roast with the vegetables and pan juices for a hearty meal.

Nutrition Facts

Serving size	(2840.9g)

Amount per serving	% Daily Value*
Calories	3668.8

Total Fat 181.2g	0%
Saturated Fat 62.0g	0%
Polyunsaturated Fat 4.3g
Cholesterol 952.5mg	0%
Sodium 6457.9mg	0%
Total Carbohydrate 83.5g	0%
Dietary Fiber 19.8g	0%
Total Sugars 29.4g
Protein 369.4g	0%

Vitamin D 0IU	0%
Calcium 481.4mg	0%
Iron 48.3mg	0%
Potassium 6548.0mg	0%

*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.

Source of Calories

Fat: 47.4%

Protein: 42.9%

Carbs: 9.7%