Bear Meat Roast

This Bear Meat Roast is a savory and robust dish, perfect for a hearty Paleo American dinner. Slow-cooked to tender perfection, it captures the essence of traditional game meat while being easy to prepare.

Ingredients

• Bear meat - 500 grams
• Olive oil - 2 tablespoons
• Garlic - 3 cloves, minced
• Onion - 1 medium, chopped
• Carrots - 2 medium, diced
• Celery - 2 stalks, diced
• Mushrooms - 150 grams, sliced
• Fresh rosemary - 2 sprigs, chopped
• Fresh thyme - 2 sprigs, chopped
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Beef broth - 300 ml
• Red wine (optional) - 100 ml

Steps

1. Preheat the oven to 160°C (320°F).
2. In a large skillet, heat the olive oil over medium heat. Add the chopped onion, garlic, carrots, and celery and sauté until softened, about 5-7 minutes.
3. Add the sliced mushrooms to the skillet and cook for an additional 3-4 minutes until they are tender.
4. Season the bear meat with salt, black pepper, chopped rosemary, and thyme. Sear the meat in the skillet for 2-3 minutes on each side until browned.
5. Transfer the sautéed vegetables to a roasting pan. Place the seared bear meat on top of the vegetables.
6. Pour the beef broth and red wine (if using) over the meat and vegetables. Cover the pan with aluminum foil.
7. Roast in the preheated oven for about 90 minutes, or until the meat is tender and easily pulls apart with a fork.
8. Remove from the oven and let it rest for 10 minutes before slicing. Serve warm with the roasted vegetables.

Nutrition

• Calories: 550
• Protein: 50 g
• Carbs: 15 g
• Fiber: 3 g
• Sugar: 4 g
• Sodium: 750 mg
• Cholesterol: 150 mg
• Total Fat: 30 g
• Saturated Fat: 10 g
• Unsaturated Fat: 15 g
• Water: 0.5 L

Health Benefits

• High in protein, promoting muscle growth and repair.
• Rich in vitamins and minerals, supporting overall health.

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