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This black bear roast recipe made in the slow cooker transforms bear meat into a tender, flavorful meal. At Granite Peak Outfitters, our guides have been cooking black bear from Idaho’s Selway-Bitterroot Wilderness for over 25 years. Slow cooking is the key to incredible bear meat.

WILD GAME RECIPES

Low and slow turns bear roast into fall-apart, fork-tender perfection

Black bear meat has an undeserved bad reputation. When prepared correctly, it is rich, slightly sweet, and more similar to beef than most people expect. The key with bear is that it must be cooked to an internal temperature of 160°F to eliminate any risk of trichinella parasites. That rules out rare cooking, which is why slow cooking is perfect. A long braise at low temperature gets the meat to safe temps while keeping it incredibly moist and tender. This roast comes out of the slow cooker practically shredding itself.

Ingredients

• 3-4 lb black bear roast (shoulder or rump)
• 2 tablespoons olive oil
• 1 large onion, quartered
• 4 carrots, cut into 2-inch chunks
• 4 potatoes, quartered
• 4 cloves garlic, smashed
• 2 cups beef broth
• 1 cup red wine or apple cider
• 2 tablespoons tomato paste
• 2 tablespoons apple cider vinegar
• 2 sprigs fresh rosemary
• 3 sprigs fresh thyme
• 2 bay leaves
• 1 teaspoon smoked paprika
• Salt and pepper to taste

Directions

1. Trim any excess fat from the bear roast. Bear fat has a stronger flavor than the meat itself — removing visible fat significantly improves the taste. Season generously with salt, pepper, and smoked paprika.
2. Heat olive oil in a large skillet over high heat. Sear the roast on all sides until deep brown, about 3-4 minutes per side.
3. Place onion, carrots, potatoes, and garlic in the bottom of a 6-quart slow cooker.
4. Whisk together beef broth, red wine (or apple cider), tomato paste, and apple cider vinegar. Pour over the vegetables.
5. Set the seared bear roast on top. Tuck rosemary, thyme, and bay leaves around the meat.
6. Cook on LOW for 8-10 hours. The meat must reach at least 160°F throughout. It is done when it shreds effortlessly with two forks.
7. Remove herb stems and bay leaves. Shred or slice the meat and serve over the braised vegetables.

Pro Tips from Our Guides

• CRITICAL: All bear meat must be cooked to 160°F internal temperature to kill trichinella parasites. No exceptions.
• Trim the fat aggressively. Bear fat carries most of the gamey flavors people complain about. The lean meat itself is mild.
• Apple cider pairs beautifully with bear meat. The slight sweetness complements the richness.
• Fall bears that fed on berries will be sweeter and milder. Spring bears tend to be more robustly flavored.

Bear roast is one of the most underrated wild game meals. Our guides have converted many skeptics with this exact recipe.