Bear Confit

This luxuriously tender black bear recipe delivers silky, melt-in-your-mouth texture. Using classic French confit, you'll create a dish that showcases the unique qualities of wild game while remaining approachable for home cooks.

French preservation meets American game

Classical Technique This preparation slowly cooks bear in its own fat, creating incredibly tender meat with luxurious texture and long storage life.

Ingredients (Serves 10-12)

• 5 lbs bear shoulder, cut in large pieces
• 1/4 cup kosher salt
• 2 tbsp fresh thyme, chopped
• 2 bay leaves, crumbled
• 8 cloves garlic, smashed
• 4-6 lbs rendered bear fat (or duck fat)

Traditional Confit Method

1. Curing Process: Cure the bear leg with salt, pepper, and aromatics for 12 to 24 hours.

2. Fat Preparation: Render bear fat or use duck fat. Heat to 180°F.

3. Slow Cooking Process: Submerge the leg in fat and cook at 180°F until fork-tender, about 1 1/2 to 2 hours.