Bear Meat Braised with Whiskey and Black Rowan Sauce
Main Dishes • Estonian
Description
Bear meat braised with whiskey and black rowan sauce
Ingredients
- Bear meat 0 lbs
- Celery salt 5 oz
- Onion 5 oz
- Garlic 0 oz
- Turnips 5 oz
- Carrot 5 oz
- Bay leaf 6 pieces
- Juniper Berries 12 pieces
- Green peppercorns 12 pieces
- Thyme 13 sprigs
- Chopped Sage Leaves 4 tablespoons
- Goose fat 20 oz
- Cherries in Liqueur 10 fl oz
- Campbell's Beef Broth to taste
- Salt to taste
- White Pepper (whole) to taste
- Demi-Glace Sauce 5 oz
- Black Rowan 0 fl oz
- Irish Whiskey 0 fl oz
- Butter 0 oz
- Vegetable Oil to taste
Step-by-Step Guide
Step 1
Trim excess fat and membranes from the bear meat, removing large sinews. Cut into 7 cm cubes. Season with pepper, salt, and sear in a hot skillet with a small amount of vegetable oil until golden brown.
Step 2
Peel all vegetables and cut them into 5 cm pieces. Do not chop the garlic cloves. Sauté all vegetables in a dry hot skillet until golden.
Step 3
In a roasting pan, place the meat and vegetables, add bay leaves, goose fat, season with salt, and add juniper berries and peppercorns.
Step 4
Pour sweet berry wine into the beef broth and bring to a boil, seasoning with salt.
Step 5
Pour the broth over the bear meat so that the liquid covers the meat. Tightly cover the roasting pan with a lid or foil and braise in the oven at 300°F for 3.5 to 4 hours. Let rest for 10 to 15 minutes before serving.
Step 6
For the sauce: mix demi-glace and black rowan syrup, add thyme, reduce until thickened, and remove the thyme sprigs. Add whiskey, whisking in cold butter cut into small pieces.
Step 7
Serve the bear meat with any vegetables of your choice, drizzled with the sauce. Instead of bear meat, you can braise wild boar, beef, moose, or other tough red meats from wild animals in the same way.
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