Ours a La Bourguignon or “Bear Burgundy"
This is the perfect winter dish to break out your Bear Meat from the freezer. No Bear meat, no problem! Use venison or beef. Still a great dish either way.
Ours a La Bourguignon or “Bear Burgundy"
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Category
Stew, Wild Game
Cuisine
French
Ours à La Bourguignon, also known as “Bear Burgundy,” is a hearty and flavorful dish that warms the soul during the chilly winter months. Originating from the Burgundy region of France, this recipe pays homage to the classic Boeuf Bourguignon—a dish that has stood the test of time.
Imagine tender chunks of bear meat (or venison or beef, if bear isn’t readily available) slowly simmered in a rich and robust red wine sauce. The flavors meld together, creating a symphony of taste that’s both rustic and elegant. The long, slow cooking process transforms the meat into a fork-tender delight, while the wine acts as a natural tenderizer.
Bear Burgundy is more than just a meal; it’s a celebration of tradition, a nod to the French countryside, and a way to savor the wild flavors of the forest. So gather your ingredients, uncork a bottle of red wine, and let the magic of this dish transport you to the heart of Burgundy.
Bon appétit! 🍷🐻🍽️
Author:Wildlife Seasonings Kitchen
Ingredients
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2 lbs bear stew meat – black bear preferred
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2 tbsp Wildlife Seasonings Bear Rugged Pepper
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2 tbsp olive oil
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1 chopped carrot
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1 chopped onion
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1 tsp salt
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1 large sprig fresh thyme
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1 bay leaf
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3 cups of red wine (Don’t cook with wine you wouldn’t drink)
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14 oz strong beef stock
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¼ lb of applewood bacon
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18-24 small white onions
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1 lb of fresh mushrooms sautéed in butter
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4 large carrots cut into batonette
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1.5 C. frozen peas
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1 tbsp chopped parsley
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¼ cup of butter
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3 tbsp flour
Directions
Brown bear meat in olive oil over high heat until well caramelized with crispy edges
Remove bear meat from pan
In the same pan sauté bacon in butter until rendered and crispy
Add flour and stir until well incorporated
Cook flour 2-3 minutes on medium heat
Add thyme and bay leaf
Add all vegetables stir and let brown over medium heat for 3-5 minutes
Add red wine and let cook 5 minutes over medium heat
Add beef stock and bear meat back to the pot
Cook on low for at least 2 hours or until bear is tender and flavors have melded
Just before serving add frozen peas and cook till they are just warmed through
Serve with a sprinkling of finely chopped parsley
Recipe Note
Wine Pairing
When it comes to pairing wine with Ours à La Bourguignon (or “Bear Burgundy”), you’ll want to choose a wine that complements the rich, savory flavors of the dish. Here are some excellent options:
Pinot Noir: A classic choice for Burgundy-inspired dishes, Pinot Noir’s bright acidity and red fruit notes harmonize beautifully with the bear meat. Look for a well-balanced Pinot Noir from the Burgundy region itself or other cool-climate areas.
Syrah/Shiraz: Syrah (known as Shiraz in some regions) offers bold flavors of dark berries, black pepper, and a touch of smokiness. Its robust character pairs wonderfully with the hearty bear stew.
Cabernet Sauvignon:If you prefer a fuller-bodied wine, consider a Cabernet Sauvignon. Its tannins and dark fruit flavors can stand up to the richness of the dish.
Côtes du Rhône: This French red blend combines Grenache, Syrah, and Mourvèdre grapes. It’s earthy, spicy, and versatile—ideal for Bear Burgundy.
Beer Pairing:
When it comes to pairing beer with Ours à La Bourguignon (or “Bear Burgundy”), you’ll want to choose a beer that complements the rich, savory flavors of this hearty dish. Here are some excellent beer options to enhance your dining experience:
Brown Ale: A versatile beer style that pairs wonderfully with beef bourguignon. Brown Ale is known for its balanced flavors, ranging from malty sweetness to nutty and caramel notes. These characteristics complement the rich and savory flavors of bear meat, creating a delightful combination.
Porter: Another great choice! Porter’s roasted malt flavors, hints of chocolate, and moderate bitterness can stand up to the intense flavors of the dish. It’s like a cozy match made in beer heaven.
Stout: If you’re a fan of dark beers, consider a stout. Its robust body, coffee-like notes, and slight bitterness can harmonize with the hearty bear stew. Look for a dry stout or an oatmeal stout for a well-rounded pairing.
Belgian Dubbel: This Belgian ale style offers fruity esters, caramel sweetness, and a touch of spice. The complexity of a dubbel can complement the depth of flavors in Bear Burgundy.
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