Older Daughter scored a small portion of bear shoulder on Wednesday from one of her resident’s recent hunting trips. She had no idea what to do with it, but figured I would be able to put it to use. She wasn’t wrong, even though I don’t recall ever having (much less cooking) bear before. But not having koalafications never stopped me from cooking unfamiliar things before.
After a bit of research, I decided to pull out the dutch oven and cook up some bear stew. The bear shoulder was cut into very small chunks and marinated in a mixture of red wine, soy sauce, and Worcestershire sauce for about 4 hours. It then went in the dutch oven on the BS Keg, where once browned it was joined by onions, carrots, potatoes, mushrooms, thyme, rosemary, garlic, salt, pepper, and a bottle of pale ale. From there it was simply a matter of keeping the fire going for the next 3 hours, then adding some flour mixed in water to thicken the sauce. No pictures exist of the stew in the dutch oven; I figured that a picture of a dutch oven with brown gravy covering the stew would be too grizzly for some of my readers. But that didn’t stop me from pandaing to those who want to see the finished result.
The finished product was very similar to the beef stews we’ve cooked up in the past, although there was a definite gamier flavor. The meat was very lean, yet tender. And the dinner conversation was punny; it seems my children have picked up the family tradition of mangling the language at every opportunity.
Fur what its worth, at least they didn’t call me ursanine for any of this. After all, they still respect their paw…