Bear Stock

A rich and flavorful approach to black bear that produces the perfect foundation for soups, sauces, and braises. This recipe uses long simmering extraction to bring out the best in your harvest, creating a memorable meal for family and friends.

Foundation for wilderness cookery

Culinary Foundation This rich stock uses bear bones and trim to create deeply flavored base for soups, sauces, and braises.

Ingredients (Makes 6-8 quarts)

• 15-20 lbs bear bones (mix of marrow and knuckle)
• 3 tbsp tomato paste
• 3 large onions, quartered
• 6 carrots, chunked
• 6 celery stalks, chunked
• 2 heads garlic, halved
• 1 large bunch parsley stems
• 6 bay leaves
• 2 tbsp black peppercorns

Professional Stock Method

1. Bone Roasting: Place bear bones on rimmed baking sheets. Brush with tomato paste for color. Roast at 450°F for 60-75 minutes until deeply browned, turning once halfway through.

2. Vegetable Addition: Add roughly chopped onions, carrots, and celery to the roasting pan. Roast for another 25-30 minutes until vegetables are caramelized.

3. Pot Assembly: Transfer roasted bones and vegetables to your largest stockpot. Deglaze the roasting pan with water and scrape up all the fond. Add to pot with bay leaves, peppercorns, and parsley stems.

4. Water Addition: Cover bones by 3 inches with cold water. Cold water extracts more gelatin and creates richer stock.

5. Gentle Simmer: Bring to a very gentle simmer - never let it boil or the stock will turn cloudy. Skim foam and impurities during the first hour.

6. Long Extraction: Maintain gentle simmer for 12-18 hours, adding water as needed to keep bones covered. The long time extracts maximum collagen from bear's dense bones.

7. Straining: Strain through fine-mesh strainer lined with cheesecloth. Press solids gently but don't force or stock becomes cloudy.

8. Cooling: Cool quickly in an ice bath for food safety, then refrigerate. Remove the fat cap before using - bear fat has a strong flavor.

Storage: Refrigerate 5 days, freeze 8 months