Montana’s bear season opens on April 15th, and with that in mind, for all of you sbear hunters out there, you might be wondering how you are going to prepare your bear meat–assuming you’re successful.  Well, why not try the “Hibernating Bear with Black Magic Sauce” recipe from bowhunting.net?

NOTE: The bear isn’t ACTUALLY hibernating during preparation…this recipe is for harvested bears only!  ;-D

Hibernating Bear with Black Magic Sauce

2 – 3 lb. bear roast (depending on the size of your crock-pot)

Brown well on all sides. Place in crock-pot with a cup or so of water and salt & pepper. Cook on Hi for 3-4 hours.

Turn down to Lo. Add
Potatoes and carrots in large cubes. Add more water if necessary. Cook another 3-4 hours. Don’t lift the lid any oftener than necessary.  Remember, he’s sleeping!

Serve the following on the side or skip the veggies and add to the roast when you turn down the heat. If you decide to add to the roast, don’t add more water to it as you might if you are going to add veggies.

Black Magic Sauce

Sauté:
2 cloves garlic, minced
4 T butter

Add and simmer 4 minutes
1/2 C cabernet

Add and simmer 5 minutes
1 tsp salt
1 – 2 tsp pepper
1/1/2 tsp dry mustard
3 packed T brown sugar
1 T Worcestershire sauce
11/2 T lemon juice
1 C prepared brown gravy

If you do try this, be sure to let us know what you think!  “Like” us on Facebook at www.facebook.com/montanaoutdoor!