Ultimate Guide to Braised Black Bear Shank
Cooking black bear shank is a culinary adventure that rewards patience with rich, tender meat infused with deep flavors. This comprehensive guide will walk you through the process of preparing braised black bear shank, ensuring a memorable dining experience.
Understanding Black Bear Shank
The shank, located on the lower leg of the bear, is a tough muscle rich in connective tissue. When slowly cooking this cut to create braised bear shank, these tissues break down into gelatin, resulting in a dish that’s tender and flavorful.
Safety Considerations
It’s crucial to cook bear meat thoroughly. Ensure the meat reaches an internal temperature of at least 160°F (71°C) to guarantee safety.
Ingredients
- 2 tablespoons olive oil
- 2 whole black bear shanks, cut into 1.5-inch pieces (bone-in for added flavor)
- 4 cups beef broth
- 2 cups red wine or beer
- 2 small yellow onions, quartered
- 2 small red onions, quartered
- 6 cloves garlic, peeled
- 4 sprigs fresh rosemary
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
- 2 cups diced mushrooms (optional)
- 4 celery stalks, coarsely chopped (optional)
Instructions
- Prepare the Shanks:
- Rinse the shank pieces under cold water and pat them dry.
- Season with salt and pepper.
- Sear the Meat:
- In a large Dutch oven, heat the olive oil over medium heat.
- Add the shank pieces and brown them on all sides, approximately 3-4 minutes per side.
- Once browned, remove the shanks and set them aside.
- Deglaze the Pot:
- Pour the beef broth and red wine (or beer) into the Dutch oven, scraping up any browned bits from the bottom to enhance the flavors for braised bear shank.
- Bring the liquid to a gentle simmer.
- Assemble for Braising:
- Return the shanks to the pot, ensuring they are partially submerged in the liquid.
- Add the onions, garlic cloves, rosemary sprigs, bay leaf, and, if using, mushrooms and celery.
- Braise:
- Preheat your oven to 375°F (190°C).
- Cover the Dutch oven with a tight-fitting lid and place it in the oven.
- For larger animals like bears, braise for approximately 6 hours. The meat is done when it becomes fork-tender into braised bear shank.
- Serve:
- Carefully remove the shanks from the pot and place them on a serving platter.
- Strain the braising liquid, discarding the solids, and skim off any excess fat.
- Serve the shanks with the reduced sauce drizzled over the top.
Serving Suggestions
Braised black bear shank pairs well with:
- Mashed Potatoes: Creamy and smooth, perfect for soaking up the rich sauce.
- Polenta: A comforting, slightly sweet base that complements the robust flavors.
- Roasted Root Vegetables: Carrots, parsnips, and turnips caramelized to perfection.
Tips for Success
- Browning: Properly searing the meat develops depth of flavor in the final dish, which is essential when braising bear shank.
- Liquid Levels: Ensure the shanks are submerged during braising to promote even cooking.
- Resting: Allow the meat to rest for a few minutes after cooking.
Final Thoughts
Preparing braised black bear shank is a rewarding and showcases the rich flavors of wild game. By following this guide, you’ll create a dish that’s both hearty and sophisticated, perfect for special occasions or a comforting meal at home.
