Stuffed Bear Roast with Wild Rice

A slow-roasted approach to black bear that produces tender, juicy meat with a beautiful caramelized exterior. This recipe uses oven roasting to bring out the best in your harvest, creating a memorable meal for family and friends.

Northern tradition meets premium game

Regional Heritage This preparation combines Northern wild rice tradition with bear hunting culture, creating a festive dish that showcases both ingredients beautifully.

Ingredients (Serves 10-12)

• 5-6 lbs bear leg roast, butterflied
• 2 tbsp olive oil
• Salt and pepper

Wild Rice Stuffing:

• 2 cups wild rice, cooked
• 1 lb bulk sausage, cooked
• 2 onions, diced
• 4 celery stalks, diced
• 8 oz mushrooms, diced
• 1/2 cup dried cranberries
• 1/4 cup pine nuts, toasted
• 2 tbsp fresh sage, chopped
• 1 egg, beaten
• 1/2 cup chicken stock

Stuffing and Roasting Method

1. Butterflying Process: Open the shoulder like a book, cutting horizontally to create an even slab for stuffing.

2. Stuffing Assembly: Combine sautéed aromatics with dried fruit, breadcrumbs, and fresh herbs.

3. Rolling and Tying: Spread the stuffing evenly, roll tightly, and tie with kitchen twine every two inches.

4. Roasting Protocol: Roast until the center reaches 165°F.