Bear Dijonnaise
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
Converted for display; the recipe amounts stay equivalent.
- 1,200 gbear meat, trimmed of all fat and cut into 2-inch (5.1 cm) 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
Store leftovers in an airtight container in the refrigerator.
Gently reheat in a pot on the stovetop over low heat until warmed through, adding a splash of water if needed.
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