Ingredients

• 1 1.5 kg bear roast
• 500 ml red wine
• 250 ml beef broth
• 2 onions, quartered
• 4 carrots, cut into chunks
• 4 garlic cloves
• 2 tbsp tomato paste
• 2 tbsp Dijon mustard
• 1 bouquet garni
• 3 tbsp oil
• 1 Salt and pepper

Instructions

1. 1

   Marinate the roast in red wine with aromatics for 24-48 hours.

2. 2

   Drain and pat dry. Reserve the marinade.

3. 3

   Coat with mustard. Sear in hot oil on all sides.

4. 4

   Add the vegetables, tomato paste, marinade, and broth.

5. 5

   Bake in the oven at 300°F (150°C) for a minimum of 4-5 hours.

6. 6

   Bear meat MUST reach 160°F (71°C) internal temperature (trichinosis).

7. 7

   The long marinade helps to tenderize and mellow the strong flavor.