After living in Texas for over a decade, this is one of my favorite slow cooked game recipes, and I was overjoyed to find a way to blend it into my new northern landscape. The spicy, smokey tender pulled meat definitely makes me a little homesick for Austin. I used the shoulder for this, but I’ve made it with just about every cut of meat, from bear, beaver or moose to chuck roast, beef cheeks and wild boar. Because it cooks slow and long it can also be a nice way of dealing with tougher cuts. I think this might be a great way to introduce someone to bear, it’s rich beefy flavor holds up well in this.
I served it as tacos here, on my grain-free tortillas, with fermented jalapeños, Alaska bluebell greens, onion, carrots, avocado and a creamy chipotle sauce. It is also easily serve it in omelets, over rice, or as a sandwich or bowl.
Bear Barbacoa
Ingredients
- 3 tbsp fat such as lard or cooking oil
- 4 to 6 lb bear roast shoulder, or other cut
- 1/2 cup apple cider vinegar
- 2 cups broth (or water)
- 1/4 cup citrus juice
- 2 7 oz cans chipotle in adobo sauce chopped with sauce
- 4 tbsp garlic, chopped or more to taste
- 2 tbsp cayenne
- 3 tbsp cumin
- 1 tbsp salt
- 2 tsp black pepper
- 4 tsp oregano
- 2 large onions thinly sliced
Instructions
- Heat fat or oil in a large dutch oven over low heat, gradually increasing heat to medium-high. Add bear and sear all sides, until well browned all over.
- Add remaining ingredients and mix to coat, turning bear as needed.
- Simmer low on stove top or in oven at 275°F for 6 to 8 hours, until meat separates easily with a fork. Add more water if needed.
- Let rest 20 minutes and shred with forks.