Hibernating Bear w/Black Magic Sauce

 

      Now firmly in the depths of winter (lol) in South Texas it is time to try one of our black bear roasts.  I had planned to smoke one but decided to do this one in the crockpot.  This is a tried-and-true recipe from Montana Outdoors Magazine.  We made this in our small 2-quart RV crockpot.  

2 – 3 lb. bear roast 

1/2 cup chopped potatoes

1/2 cup chopped carrots 

BLACK MAGIC SAUCE

2 cloves garlic, minced

4 Tbsp butter

Add and simmer 4 minutes:

1/2 C cabernet

Add and simmer 5 minutes:

1 tsp salt

1 – 2 tsp pepper

1/1/2 tsp dry mustard

3 packed T brown sugar

1 T Worcestershire sauce

1 ½ Tbsp lemon juice

1 cup prepared brown gravy

      Brown roast well on all sides.  Place in crock-pot with a cup or so of water and salt & pepper.  Cook on Hi for 3-4 hours.

Browning in a HOT skillet

Halfway done

      Turn down to Low.  Add potatoes and carrots in large cubes.  Add more water if necessary.  Cook another 3-4 hours.  Don’t lift the lid any more than necessary.  Check internal temperature to ensure @ least 165F.  While cooking, prepare the Black Magic Sauce.  

 

Black Magic Sauce

Done is @ least 165F. This is a little over

      When temp is reached and carrots/potatoes are tender, plate the roast, slice, and add the sauce on the side.  Meat reached temperature a bit early.  Next time I would adjust cooking times perhaps shorter.  The meat fell apart with no toughness at all, fork tender.  Very much like a rich pot roast.  A hearty dish; great for fall or winter.  Barb and I loved this.  Definitely our favorite bear recipe so far.  Even with the leftovers being used with eggs for breakfast the next day it was fall apart delicious.  

Fork tender

"To abhor hunting is to hate the place from which you came, which is akin to hating yourself in some distant, abstract way.”

Steven Rinella

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