Beer-Braised Bear: An Underrated Wild Game Worth Cooking

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Bear Season’s Over—Now What?

With bear season recently wrapped up, you may find yourself with a few packages of bear meat in your freezer and no solid plan for what to do with them. Don’t let that meat go to waste—black bear is a highly underrated wild game protein that, when prepared correctly, delivers a rich, flavorful eating experience.

Why More Hunters Should Be Cooking Bear Meat

Despite the stigma, black bear is one of the most rewarding wild meats to cook with—if you follow a few essential rules:

• Field care matters: Proper meat handling after the harvest dramatically affects flavor.
• Cook to 165°F: Trichinosis is a real concern with bear meat; always use a meat thermometer.
• Flavor-friendly: Bear pairs well with earthy vegetables, sweet accents like brown sugar, and bold ingredients like beer and garlic.

“You take care of it in the field and cook it right—you’ll have an outstanding protein for your freezer.”

Feature Recipe: Beer-Braised Bear Sirloin

This slow-braised recipe, courtesy of From Field to Table, turns bear sirloin into a tender, hearty main dish. The secret? A rich base of beer (Moose Drool Brown Ale), root vegetables, spices, and bacon fat.

Ingredients List

Main Ingredients:

• 1 bear sirloin roast
• 1 tbsp kosher salt
• 1 tsp each: black pepper, garlic powder, onion powder, paprika, caraway seeds

Vegetables (1 cup each):

• Onions
• Carrots
• Red potatoes
• Sweet potatoes (or yams)

Other Essentials:

• 1/4 cup rendered bacon fat
• 1–2 tbsp olive oil
• 1/2 cup all-purpose flour
• 1/4 cup brown sugar
• 2 tbsp Worcestershire sauce
• 1 bottle Moose Drool Brown Ale (or other brown ale)
• 1 jar beef gravy

For a printable version of this recipe, visit fromfieldtotable.com

Step-by-Step Instructions

1. Render Fat and Prep Veg

• Cook bacon until fat renders. Set bacon aside.
• Dice vegetables evenly for consistent cooking and presentation.

2. Trim and Season Bear Meat

• Remove silver skin and connective tissue.
• Rub the roast with your spice blend.

3. Sear the Roast

• Heat bacon fat and olive oil in a Dutch oven.
• Sear the roast on all sides until browned.

4. Build the Braise

• Add onions; cook until translucent.
• Stir in carrots, red potatoes, and sweet potatoes.
• Add flour and brown sugar to start a roux.
• Deglaze with Worcestershire sauce and the Moose Drool beer.
• Stir in a jar of beef gravy.

5. Slow Cook

• Cover and transfer to a 300°F oven for about 2 hours.
• Check internal temperature; make sure it hits 165°F.
• Meat should be fork-tender.

Taste Test and Final Thoughts

After two hours in the oven, the roast was fall-apart tender with a slightly sweet edge from the brown sugar and sweet potatoes. Even skeptical taste testers approved—including those less used to wild game. It’s a strong reminder that bear meat can be outstanding when prepared with care.

Additional Bear Meat Ideas

Don’t stop at braising—here are a few more ways to make the most of your bear harvest:

• Bear Chili: Add ground bear to a smoky chili base.
• Sausage: Blend with pork fat for excellent breakfast or Italian-style sausage.
• Slow-Smoked Bear Roast: Perfect for summer barbecues.
• Bear Stew: Cook low and slow with red wine and herbs.
• Grilled Bear Burgers: Mix with fat and grill to temperature.

Closing Thoughts

Cooking wild game like bear requires attention—but it also opens the door to deeply rewarding meals. If you’ve got bear in the freezer and aren’t sure what to do, this beer-braised recipe is a perfect starting point.

Don’t let good meat go unused. Try this recipe, experiment with your own, and make bear a regular part of your wild game rotation.

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