DinnerMain Course

Bear Dijonnaise

Name: Bear Dijonnaise
Prep time: 30 min
Cook time: 3 h 20 min
Total time: 3 h 50 min
Yield: 6 servings
Cuisine: french
Ingredients: 1,200 g bear meat trimmed of all fat and cut into 2-inch cubes; 100 g salt pork diced; 1 tbsp olive oil (optional); 3 tbsp all-purpose flour; 1.5 tbsp parmesan cheese grated; 1 tsp salt; 1 tsp black pepper freshly ground; 2 pcs shallot finely chopped; 4 tbsp dijon mustard; 2 tbsp honey; 1 tsp black peppercorns lightly crushed; 750 ml dry red wine; 2 clove garlic unpeeled and lightly smashed

A rich and savory stew featuring tender, slow-braised bear meat in a tangy sauce of Dijon mustard, red wine, and a touch of honey. This hearty dish transforms game meat into a sophisticated and flavorful main course, perfect for a cold evening.

An original recipe by Forkin

Total time: 3 hr 50 min
Serves: 6
Difficulty: Medium

Allergen information: may contain gluten, milk, mustard, and sulphites. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

1,200 gbear meat, trimmed of all fat and cut into 2-inch cubes
100 gsalt pork, diced
1 tbspolive oil(optional)
3 tbspall-purpose flour
1.5 tbspparmesan cheese, grated
1 tspsalt
1 tspblack pepper, freshly ground
2 pcsshallot, finely chopped
4 tbspdijon mustard
2 tbsphoney
1 tspblack peppercorns, lightly crushed
750 mldry red wine
2 clovegarlic, unpeeled and lightly smashed

Equipment

shallow dish · tongs · dutch oven · wooden spoon · cutting board · knife · whisk

The method

Step by step

1
Pat the bear meat cubes dry with paper towels.
About 5 min
Cook’s note: Ensuring the meat is dry helps it form a better crust when searing.
2
In a shallow dish, whisk together the all-purpose flour, grated parmesan cheese, salt, and black pepper.
About 2 min
3
Toss the bear meat cubes in the flour mixture until evenly coated on all sides, shaking off any excess.
About 5 min
4
In a large Dutch oven or heavy-bottomed pot, cook the diced salt pork over medium heat until the fat has rendered and the pieces are crispy, about 5-7 minutes.
About 7 min
Cook’s note: If the salt pork doesn't render enough fat, add the optional olive oil.
5
Working in batches to avoid overcrowding, sear the coated bear meat in the hot fat until a deep brown crust forms on all sides.
About 15 min
Cook’s note: Don't rush this step; a good sear builds a deep, savory flavor base for the stew.
6
Remove the seared meat from the pot and set aside on a plate.
About 1 min
7
Add the chopped shallots to the pot and cook until softened, about 3 minutes, scraping up any browned bits from the bottom.
About 3 min
8
Stir in the Dijon mustard, honey, and crushed black peppercorns, and cook for one minute until fragrant.
About 1 min
9
Pour in the red wine to deglaze the pot, scraping the bottom with a wooden spoon to release all the flavorful fond. Bring to a simmer.
About 3 min
10
Return the seared meat to the pot along with the smashed garlic cloves. Add enough water or beef broth if needed so the liquid comes about two-thirds of the way up the meat.
About 2 min
11
Reduce heat to low, cover the pot, and let it simmer gently for 3 hours, or until the meat is fork-tender.
About 3 hr
Cook’s note: Check the liquid level every hour and add a splash of water if it seems to be reducing too quickly.
12
Remove the garlic cloves, taste the sauce, and adjust seasoning with more salt or pepper if desired before serving.
About 1 min

Keep it good

Storage

Store leftovers in an airtight container in the refrigerator.

Reheating

Gently reheat in a pot on the stovetop over low heat until warmed through, adding a splash of water if needed.