Bear is probably one of the most underrated wild game meats. This French onion bear recipe features tender bear roast braised low and slow with sweet caramelized onions, garlic, rich beef broth, and Gruyère cheese. It’s a cozy, one-pot meal packed with classic French onion flavor, served best over mashed potatoes or with crusty bread.
Bear Roast Recipe
Bear Meat
6 Servings
Prep Time
20 min
Cook Time
5.5 hrs
Total Time
6 hrs
Ingredients
- 1 tbsp olive oil
- 2 tbsp butter, divided
- 1 (approximately 2 lbs) bear roast, trimmed of excess surface fat (shoulder or top round preferred)
- Salt and freshly cracked black pepper, to taste
- 2-3 yellow onions, thinly sliced
- 4 cloves garlic, minced
- 1 tbsp apple cider vinegar
- 3 cups low-sodium beef broth, plus more if needed
- 1.5 tbsp Worcestershire sauce
- 3 sprigs fresh thyme
- 2 bay leaves
- 1½ cups shredded Gruyère cheese
For Serving
- 1 tbsp chopped fresh parsley, for garnish (optional)
- Mashed potatoes, for serving (optional)
- Toasted baguette slices, for serving (optional)
Instructions
- Preheat your oven to 300°F.
- Pat the bear roast completely dry using paper towels, then season generously with salt and pepper all over.
- Heat the olive oil and 1 tbsp butter in a Dutch oven over medium-high heat. Sear the roast until deeply browned on both sides, then remove the roast and set aside.
- Reduce the heat to medium-low and add the remaining 1 tbsp butter. Add the sliced onions and a pinch of salt. Cook for about 30 minutes, stirring frequently, until the onions are soft and deeply golden brown. Add the garlic during the final 60 seconds of cooking.
- Pour in the apple cider vinegar. Use a wooden spoon to scrape up all the browned bits from the bottom of the pot.
- Pour in the beef broth and Worcestershire sauce. Return the bear roast to the pot and spoon some of the onions over the top. Add the thyme and bay leaves. The liquid should come about halfway up the roast; add more if needed. Cover with the lid and bake at 300°F for 3½–4½ hours, or until the bear is completely tender and easily pulls apart with a fork.
- Remove the bay leaves and thyme stems. Shred the bear directly in the pot and stir it into the onions and braising liquid. If the mixture seems overly liquidy, leave the lid off for a few minutes to reduce slightly. Top with the shredded Gruyère, cover, and let sit for about 5 minutes, until the cheese is melted and bubbly.
- Garnish with fresh parsley, if desired, and serve over mashed potatoes or alongside toasted baguette slices.
Slow Cooker Instructions
- Sear and caramelize: Follow steps 1–3 on the stovetop to sear the bear and caramelize the onions.
- Transfer: Transfer the onions and their liquid to the slow cooker. Place the seared bear roast on top.
- Add the braising liquid: Pour the remaining beef broth and Worcestershire sauce over the meat. Add the thyme and bay leaves.
- Cook: Cover and cook on LOW for 8–9 hours, or until the bear is completely tender and easily pulls apart with a fork.
- Finish: Remove the bay leaves and thyme stems. Shred the bear directly in the slow cooker and stir it into the onions and braising liquid. Top with the Gruyère, cover, and cook for about 10 minutes, until the cheese is melted.
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