Bear Pot Roast with Root Vegetables

1. Foundation Building:

   • Brown roast on all sides in Dutch oven
   • Color development: Essential for rich flavor
   • Fat rendering: Save rendered bear fat for vegetables

2. Vegetable Base:

   • Sauté vegetables until beginning to caramelize
   • Layered flavors: Each ingredient adds complexity
   • Aromatics: Add herbs and garlic last

3. Braising Liquid:

   • Add tomato paste, cook until darkened
   • Wine addition: Brightens heavy braise
   • Stock integration: Creates rich cooking medium

4. Long Cooking Process:

   • Cover tightly, braise at 275°F for 4-6 hours
   • Safety check: Internal temperature must reach 160°F
   • Vegetables: Add root vegetables last 2 hours

Traditional Service: With mashed potatoes and natural gravy Comfort Factor: Perfect for cold weather, family dining

Ground Bear Specialties