Smoked Bear Roast Dutch Oven Recipe
If you love a good Autumn bear hunt, then you probably have a nice little cache of bear meat denned up in your freezer waiting for you to eat it. If so, here’s one good way to use it up with friends and family.
Of course, if you don’t have any aged bear meat in your freezer, this will make you look forward to bagging your next bear on an exciting Spring hunt!
Before we dive into the recipe, there are a couple of things to note about bear meat. While bears and pigs aren’t related, their meat is similar in that they’re both high in fat content and contain trichinosis. So when it comes to cooking bear meat, think of it like cooking pork.
5 Lbs bear roast, trimmed
Basil, garlic, vinegar & water marinade
2 Lb potatoes - peeled/sliced
1 Lb baby carrots
2 Onions - quartered
10 Cloves elephant garlic
2 Ribs celery - thinly sliced
1 Sprig of fresh rosemary
1 Sprig of fresh thyme
2 Tbsp black pepper
2 Tbsp black mustard seed - crushed
4 Tbsp Worcestershire
3 Tbsp Nuoc Mam
2 Dried tabasco peppers, crushed
Preheat your Bradley Smoker to 225°F, using Mesquite Flavor Bisquettes as your smoking agent.
Put marinated roast in the smoker and cook for 4 hours. Make sure you catch the drippings with a drip pan to save for later.
Remove the roast from the smoker and put it in a large dutch oven. Add all remaining ingredients including pan drippings and cook for 1 hour in your range oven set to 325°F. When vegetables are soft and the meat has reached an internal temperature of at least 170°F at it’s thickest point, then your roast is done.
Add flour to the dutch oven to make a thick gravy (optional).
Serve immediately and enjoy!