This recipe is basically a Pot Roast. It is a one-pot-comfort food preparation that has been prepared in homes across the United States for centuries. The meats, liquid, and spices are all interchangeable but the outcome should be consistently fork tender-well done, served smothered in sauce. Check out our YouTube video on braising elk in New Mexico. Happy Hunting, send us your photos of braised dishes.
Good Cooking, Chef Wutsch
- ½ lb Bacon, 1” Slices
- 2 lbs Bear Round
- ¼ c Bacon Fat
- 1 T Kosher Salt
- 1 tsp Black Pepper
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 tsp Paprika
- 1 tsp Caraway Seed
- 1 c Onion large dice
- 1 c Carrot large dice
- 1 c Yam large dice
- 1 c Red Potatoes Halved
- ¼ c Brown Sugar
- ½ c Flour
- 2 T Worcestershire Sauce
- 1 bottle Dark Beer
- 1 jar Brown Gravy 12 oz
- Remove fascia from outer surface of bear round, tie and shape into roast.
- Blend spices, reserve. Gather mise en place (everything in its place).
- Season roast with spices.
- In large cast iron pan, render bacon fat, reserve bacon bits.
- Sear roast in bacon fat, add remaining spices that did not stick to meat.
- Add onions, cook until translucent.
- Add remaining vegetables.
- Combine brown sugar and flour, add to vegetables, creating a roux, (thickening agent).
- Add Worcestershire and deglaze with beer. Add gravy, bring to boil, cover, and place in 350-degree oven.
- Cook until fork tender, approximately 1-2 hours depending upon size of roast. Adjust the consistency and flavor of the sauce.
- Serve the meat smothered in sauce with vegetables.
Use Bear Shoulder in place of round.
Use approximately ½ c of Yoshida sauce or molasses for more rich sweeter sauce.
Garnish with bacon bits.
Substitute butter or oil for bacon fat.
Use 2 bottles of dark beer instead of one.
Beer and Bacon are optional.
Let the roast sit for 5-10 minutes in the sauce before slicing.
Once the meat has been sliced keep smothered in the sauce so it does not dry out.
Marinate roast in beer for 24 hours.
This recipe works well with other less tender cuts such as the thighs of Sandhill Crane and turkey, boar or venison shoulder.