Name: Bear Confit
Cuisine: American
Ingredients: 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 bear pieces with salt and aromatics; - **Time**: 12-24 hours refrigerated; - **Purpose**: Seasons and begins preservation; 2. **Fat Preparation**:; - Render bear fat slowly at low temperature; - **Alternative**: Use duck fat if insufficient bear fat; - **Temperature**: Heat to 180°F for cooking; 3. **Slow Cooking Process**:; - Cook bear in fat at 180°F for 4-6 hours; - **Safety**: Ensure internal temperature reaches 160°F; - **Doneness**: Meat should be fork-tender; 4. **Storage Method**:; - Store meat covered completely in fat; - **Preservation**: Fat seal excludes air; - **Storage life**: 3-4 months refrigerated; *Service**: Crisp in hot pan before serving; *Applications**: Salads, sandwiches, elegant preparations; ##

Curing Process:
- Cure bear pieces with salt and aromatics
- Time: 12-24 hours refrigerated
- Purpose: Seasons and begins preservation
Fat Preparation:
- Render bear fat slowly at low temperature
- Alternative: Use duck fat if insufficient bear fat
- Temperature: Heat to 180°F for cooking
Slow Cooking Process:
- Cook bear in fat at 180°F for 4-6 hours
- Safety: Ensure internal temperature reaches 160°F
- Doneness: Meat should be fork-tender

Bear Confit

1Setup & Prepare

2Ingredients

Shopping List

3Cooking Instructions

4Chef's Notes & Pairings

5Interactive Recipe Tools

Cooking Timers

My Recipe Notes

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6Reviews & Ratings