Name: Bear Stock
Cuisine: American
Ingredients: 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**:; - Roast bones at 425°F for 1.5-2 hours; - **Color**: Deep brown but not black; - **Fat rendering**: Rich bear fat enhances flavor; 2. **Vegetable Addition**:; - Add vegetables to roasting pan last 45 minutes; - **Caramelization**: Creates complex flavors; - **Balance**: Don't let vegetables burn; 3. **Stock Assembly**:; - Transfer everything to large stock pot; - **Cold water**: Cover bones by 3 inches; - **Gentle heat**: Bring slowly to simmer; 4. **Long Extraction**:; - Simmer 18-24 hours, skimming regularly; - **Maintenance**: Add water as needed; - **Final strain**: Through fine-mesh strainer; *Uses**: Base for soups, sauces, braising liquid; *Storage**: Refrigerate 5 days, freeze 8 months; ##

Bone Roasting:
- Roast bones at 425°F for 1.5-2 hours
- Color: Deep brown but not black
- Fat rendering: Rich bear fat enhances flavor
Vegetable Addition:
- Add vegetables to roasting pan last 45 minutes
- Caramelization: Creates complex flavors
- Balance: Don't let vegetables burn
Stock Assembly:
- Transfer everything to large stock pot
- Cold water: Cover bones by 3 inches
- Gentle heat: Bring slowly to simmer
Long Extraction:
- Simmer 18-24 hours, skimming regularly
- Maintenance: Add water as needed
- Final strain: Through fine-mesh strainer

Uses: Base for soups, sauces, braising liquid

Bear Stock

1Setup & Prepare

2Ingredients

Shopping List

3Cooking Instructions

4Chef's Notes & Pairings

5Interactive Recipe Tools

Cooking Timers

My Recipe Notes

More Black Bear Recipes

Herb-Crusted Bear Backstrap Roast

Coffee-Rubbed Bear Steaks

Bear Medallions with Wild Berry Reduction

Slow-Roasted Bear Shoulder

6Reviews & Ratings