Bear Meat Stew in Beer

Submitted by: Éric Cardinal, Montreal

“I’m fascinated by the history of the First Nations and I also love to cook, so I like to try recipes created by aboriginal chefs or inspired by their traditional foods. The bear is a very important animal for First Nations in Ontario and Quebec, not only as a source of food but also in their mythology, where it symbolizes strength. Some aboriginal hunters place an offering of tobacco on the bear’s muzzle before butchering it. If you can get hold of some bear meat, you must try this recipe!”

Ingredients

  • 2.5 lb(s) Bear meat (shoulder)
  • 5 Large onions
  • 5 Bay leaves
  • 3 Sprigs thyme
  • 2 Raw beets, peeled and quartered
  • 3 cup(s) Dark beer
  • 1 cup(s) Flour
  • 1 tbsp(s) Oil
  • To taste Salt
  • To taste Pepper

Cooking Instructions

Cube the meat and cook in a dutch oven in a little oil. Season with salt and pepper. Remove the meat and set aside. In the same pot, sauté the onions, thyme, bay leaves and beets over medium heat. Sprinkle with the flour and deglaze with the beer. Return the meat to the pot. Cover and bake in the oven at 350°F for 45 minutes.

Prep Time

90

Cook Time

30

Serves

4

Source

Pachamama




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