BRAISED BEAR
6 to 8 servings
Heat in a large pot or Dutch oven:
- ¼ cup vegetable oil
Brown in batches:
- 4 pounds boneless bear meat, cut into 2-inch cubes
Transfer to a platter and set aside. Drain off any fat and add to the pot:
- 2 tablespoons butter
When the butter has melted, add and cook, stirring, until softened, about 5 minutes:
- 2 carrots, chopped
- 1 large onion, chopped
- 2 celery ribs, chopped
Add the browned meat, along with:
- 2 cups dry red wine
- 1 cup chicken stock or broth
- 8 garlic cloves, smashed
- 1 bay leaf
- 1 teaspoon dried thyme
Bring to a boil, then reduce to a simmer, cover, and simmer until the meat is fork-tender, about 2 ½ hours. Transfer the meat to a plate, discard the bay leaf, and thoroughly skim off any fat. If desired, reduce the braising liquid over high heat until it has thickened, or mash together with a fork in a small bowl:
- (2 tablespoons butter)
- (2 tablespoons all-purpose flour)
Whisk the mixture into the braising liquid. Season to taste with:
- Salt and black pepper
Return the meat to the sauce and heat through. Serve over:
Garnish with:
- Gremolata, or chopped parsley, chives, or savory