Pulled Bear BBQ
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Category
Bear meat
Cuisine
Game meat
Servings
4
Preparation
10 minutes
Cooking
3-5 hours
This recipe is taken from the American South, home of pulled pork. The bears strong flavor works very well with the beer and the rich BBQ sauce. It is also possible to replace the beer with, for example, vegetable broth for a slightly milder taste.
You can of course use a ready-made BBQ instead of the one in the recipe. It makes it all a little easier.
I promise your guests will never taste a "pulled pork" like this!
Johan Lofstrom
Ingredients
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900 g bear inner thigh
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1.5 tbsp brown sugar
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0.5 tbsp salt
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0, 5 tbsp paprika powder
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0.5 tsp garlic powder
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0.5 tsp onion powder
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0.5 tsp ground cumin
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Black pepper
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1 tbsp sunflower oil
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2 dl light beer
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2 tbsp tomato puree
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2 tbsp apple cider vinegar
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4 tbsp dijon mustard
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2 tbsp brown sugar
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1 tbsp Worcestershire sauce
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1 tbsp cognac or whiskey
For the bear roast
For the BBQ-sauce
Instructions
Set the oven to 150 degrees.
Mix brown sugar, salt, paprika, garlic powder, onion powder, cumin and ground pepper in a small bowl.
Rub the mixture into the roast (this can also be done the night before).
Heat the oil in a cast iron pot and fry the bear roast on all sides. Keep in mind that the spices can get burnt easily, so don't fry for too long.
Pour the beer all over the meat and put the lid on. Move the pot to the oven.
Wait until the meat reaches an internal temperature of around 95 degrees and it easily falls apart using a fork. The time it takes depends a lot on how big the roast is. Then take the pot out of the oven.
Take the roast out of the pot and let it rest while you prepare the BBQ sauce.
For the BBQ-sauce: Place tomato puree, apple cider vinegar, mustard, brown sugar and Worcestershire sauce in the pot and bring to a boil over medium heat. Lower the heat and let it simmer until it has thickened slightly, takes about 5 minutes.
Pull the meat apart and mix with half of the BBQ-sauce. Use the rest of the sauce for serving.
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