Ours a La Bourguignon or “Bear Burgundy"

Wildlife Seasonings Bear Burgundy Ours a La Bourguignon

• Stew, Wild Game
• French

Recipe by Wildlife Seasonings Kitchen

This hearty French-style bear stew, Ours à La Bourguignon (or "Bear Burgundy"), is slow-simmered in red wine with vegetables until tender. Venison or beef both work well as substitutes if bear isn't available.

Ingredients

• 2 lbs bear stew meat, black bear preferred (or venison/beef)
• 2 tbsp Wildlife Seasonings Bear Rugged Pepper Add to Cart
• 2 tbsp olive oil
• 1 chopped carrot
• 1 chopped onion
• 1 tsp salt
• 1 large sprig fresh thyme
• 1 bay leaf
• 3 cups red wine (don't cook with wine you wouldn't drink)
• 14 oz strong beef stock
• 1/4 lb applewood bacon
• 18-24 small white onions
• 1 lb fresh mushrooms, sautéed in butter
• 4 large carrots, cut into batonette
• 1 1/2 cups frozen peas
• 1 tbsp chopped parsley
• 1/4 cup butter
• 3 tbsp flour

Directions

1. Brown the bear meat in olive oil over high heat until well caramelized with crispy edges. Remove from pan.
2. In the same pan, sauté the bacon in butter until rendered and crispy.
3. Add the flour and stir until well incorporated. Cook 2-3 minutes over medium heat.
4. Add the thyme and bay leaf.
5. Add all the vegetables, stir, and let brown over medium heat for 3-5 minutes.
6. Add the red wine and cook 5 minutes over medium heat.
7. Add the beef stock and the bear meat back to the pot.
8. Cook on low for at least 2 hours, or until the bear is tender and flavors have melded.
9. Just before serving, add the frozen peas and cook until just warmed through.
10. Serve with a sprinkling of finely chopped parsley.

Pairs well with a Pinot Noir, Syrah, or Côtes du Rhône, or with a malty brown ale, porter, or stout if you prefer beer.