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"
Wildlife Seasonings Kitchen
Rated 5.0 stars by 1 users
Category
Stew
Ingredients
2 lbs bear stew meat – black bear preferred
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2 tbsp Wildlife Seasonings Bear Rugged Pepper
2 tbsp olive oil
1 chopped carrot
1 chopped onion
1 tsp salt
1 large sprig fresh thyme
1 bay leaf
3 cups of red wine (Don’t cook with wine you wouldn’t drink)
14 oz strong beef stock
¼ lb of applewood bacon
18-24 small white onions
1 lb of fresh mushrooms sautéed in butter
4 large carrots cut into batonette
1.5 C. frozen peas
1 tbsp chopped parsley
¼ cup of butter
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
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