Skip to main content

Bear Sauerbraten Recipe

In this recipe, a bear roast is prepared Sauerbraten style. The meat is marinated in a mixture of red wine, vinegar, and spices, and then braised and served with a hearty gravy.

Bear Sauerbraten Recipe
Serve this Bear Sauerbraten Recipe with traditional dumplings or spaetzle and red cabbage. (David Draper photo)
Print Recipe

Although black bears are found all over North America, they have an Old World aura around them. Therefore, bear meat is a natural fit for many Central and Eastern European recipes. Here, a bear roast gets the traditional sauerbraten treatment with a long marinade in red wine and vinegar, with a slightly sugary sauce that pairs with the natural sweetness of the meat.

Serves: 4
Prep time: 30 minutes + marinade time
Cook time: 3 hours

Ingredients:

  • 1 (4-pound) bear roast
  • 1 ½ cup red wine
  • 1 cup red wine vinegar
  • 2 onions (1 grated, 1 chopped)
  • 1 carrot, chopped
  • 1 celery stalk, chopped
  • 6 juniper berries
  • 4 bay leaves
  • 4 cloves
  • 1 tablespoon black peppercorns
  • Kosher salt
  • 3 tablespoons bacon fat
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 tablespoon sugar
  • ¼ cup golden raisins
  • ¼ cup chopped parsley

Directions:


  1. Bring the red wine, vinegar, grated onion, carrot and celery to a simmer in a Dutch oven set over medium-high heat. Tie the juniper berries, bay leaves, cloves and peppercorns in a small cheesecloth bundle and add this bouquet garni to the pot. Remove the marinade from the heat and let cool completely before pouring over the bear roast. Marinade for a minimum of 24 hours.
  2. When ready to cook, remove the bear from the marinade and pat the roast dry with paper towels. Sprinkle liberally with kosher salt and let rest. Meanwhile, heat the bacon fat in a Dutch oven and sauté the chopped onions until translucent, about 3-4 minutes. Add the bear roast and brown on all sides.
  3. Strain the marinade through a fine-mesh sieve and add the liquid to the Dutch oven. Bring the liquid to a heavy simmer, then cover and transfer the pot to a 325-degree oven. Braise for 2 ½ - 3 hours, or until the roast is very tender, but not falling apart.
  4. Transfer the bear roast to a platter and keep warm. Strain the remaining liquid and reserve. Melt the butter in the Dutch oven and stir in the flour and sugar to create a roux. Cook, stirring, for 2-3 minutes then whisk in the reserved liquid a little at a time. Add the golden raisins and simmer until slightly thickened.
  5. To serve, cut the bear roast into thick slices and pour the sauce over the meat and sprinkle with chopped parsley. Plate with traditional dumplings or spaetzle and red cabbage.
Bear Sauerbraten Recipe
Slice the bear roast before pouring over sauce and garnishing with freshly chopped parsley. (David Draper photo)

GET THE NEWSLETTER Join the List and Never Miss a Thing.

Recommended Articles

See More Recommendations

Popular Videos

Sighting In the CZ .557 Carbine

Sighting In the CZ .557 Carbine

Kevin Steele sights in his CZ .557 carbine rifle that he plans to use on a Colorado elk hunt.

Camp Chef at SHOT Show: Elk Venison Slider Burgers Recipe

Camp Chef at SHOT Show: Elk Venison Slider Burgers Recipe

Have a freezer full of ground elk venison from your fall hunting trips? Never fear, the folks at Camp Chef have a great SHOT Show recipe that is lean and mean, easy to prepare, and a crowd-pleasing favorite!

Best Whitetail Shot Placement with a Rifle

Best Whitetail Shot Placement with a Rifle

Craig Boddington breaks down where hunters should aim on a whitetail that provides the best possible margin for error.

Moon Phase Rut Tips

Moon Phase Rut Tips

John Dudley, technical writer and host of Nock On TV discusses why it's imporant to follow moon phases for the rut.

See More Popular Videos

Trending Articles

Crossbow technology, accuracy and power continue to advance with demand, and this year's crop is the most impressive yet; here's a look at the top five that caught our eye.Ranking the 5 Best Crossbows for 2020 Bowhunting

Ranking the 5 Best Crossbows for 2020

Chris Larsen - September 21, 2020

Crossbow technology, accuracy and power continue to advance with demand, and this year's crop...

Perfection takes practice, a little skill and the understanding that not all steaks are created equal. How to Properly Grill Venison Steak Recipes

How to Properly Grill Venison Steak

Hank Shaw

Perfection takes practice, a little skill and the understanding that not all steaks are...

Salty capers add a burst of flavor to the sauce, which pairs beautifully with the grilled venison loin in this recipe.Grilled Venison Loin with Caper-Mustard Sauce Recipe Recipes

Grilled Venison Loin with Caper-Mustard Sauce Recipe

Jenny Nguyen-Wheatley

Salty capers add a burst of flavor to the sauce, which pairs beautifully with the grilled...

Chances are good that you're not getting the best out of your trail cams.3 Ways You're Using Trail Cameras Wrong Optics

3 Ways You're Using Trail Cameras Wrong

Tony J. Peterson

Chances are good that you're not getting the best out of your trail cams.

See More Trending Articles

More Recipes

This is an adaptation of a wonderful Italian short ribs recipe in a wonderful book, Paul Bertolli'sWild Game Recipe: Italian Short Ribs Recipes

Wild Game Recipe: Italian Short Ribs

Hank Shaw

This is an adaptation of a wonderful Italian short ribs recipe in a wonderful book, Paul...

Use this citrusy, carne asada marinade recipe to add a Tex-Mex bite to venison steaks and flank meat.Venison Carne Asada Marinade Recipe Recipes

Venison Carne Asada Marinade Recipe

David Draper

Use this citrusy, carne asada marinade recipe to add a Tex-Mex bite to venison steaks and...

This recipe adds a little something extra to already-perfect venison backstrap – a sweet and spicy relish made with white-flesh peaches.Venison Backstrap with Sweet & Spicy Peach Relish Recipe Recipes

Venison Backstrap with Sweet & Spicy Peach Relish Recipe

Jack Hennessy

This recipe adds a little something extra to already-perfect venison backstrap – a sweet and...

If you don't have a sous vide machine or immersion circulator, you can make this Butter Poached Pheasant Breasts Recipe using a pot of hot water on the stovetop.Sous Vide Recipe: Butter Poached Pheasant Breasts Recipes

Sous Vide Recipe: Butter Poached Pheasant Breasts

David Draper

If you don't have a sous vide machine or immersion circulator, you can make this Butter...

See More Recipes

Magazine Cover

GET THE MAGAZINE Subscribe & Save.

Digital Now Included!

SUBSCRIBE NOW

Give a Gift   |   Subscriber Services

PREVIEW THIS MONTH'S ISSUE Arrow

Buy Digital Single Issues

Don't miss an issue.
Buy single digital issue for your phone or tablet.

Buy Single Digital Issue on the Petersen's Hunting App

Other Magazines

Special Interest Magazines

See All Special Interest Magazines

GET THE NEWSLETTER Join the List and Never Miss a Thing.

Phone Icon

Get Digital Access.

All Petersen's Hunting subscribers now have digital access to their magazine content. This means you have the option to read your magazine on most popular phones and tablets.

To get started, click the link below to visit mymagnow.com and learn how to access your digital magazine.

Get Digital Access

Not a Subscriber?
Subscribe Now