This sweet and savory bear roast recipe is the perfect dish for any holiday or Sunday dinner. I suggest brining the roast for at least 24 hours.
Ingredients:
Serves 4
- 1 can amber beer
- 3 lbs boneless bear roast
Brine
- 4 L water
- 2 cups sugar
- 2 cups salt
- ½ tbsp whole black peppercorns
- 6 bay leaves
- 5 garlic cloves, crushed
Glaze
- ½ cup marmalade
- 1 tbsp Dijon mustard
- ¼ cup maple syrup
- 2 tbsp rye whisky
- ½ tsp salt
- ½ tsp ground black peppercorn
Directions
1. Mix all brine ingredients in a large pot and simmer until salt and sugar are dissolved. Let cool fully in the fridge.
2. Submerge roast in the brine and refrigerate for 24 hours.
3. Remove from brine and pat dry with paper towel.
4. Preheat oven to 350˚F.
5. Mix glaze ingredients in a heavy-bottomed pot and bring to a boil.
6. Lower heat to a simmer and cook for 10 minutes or so until the sauce thickens.
7. Place roast into oven-safe dish and pour the can of beer in the bottom.
8. Brush a healthy amount of glaze onto roast and place in the over.
9. Glaze the roast every 15 minutes. Cook until internal temperature reaches 155˚F (about 1.5 hours).
10. Slice roast, pour on remaining glaze, and serve.
Originally published in the July 2023 issue of Ontario OUT of DOORS
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