Ours effiloché dans sauce BBQ

Pulled bear in BBQ sauce

Discover how to prepare a delicious dish of shredded bear in homemade barbecue sauce with this recipe by Philippe April-Le Quéré. This unique dish combines the tenderness of bear with a rich and flavorful BBQ sauce, creating an authentic culinary experience. Whether you’re using bear or another game like venison or moose, this versatile recipe works well with various dishes.

Equivalent game:

If you don't have access to bear for this recipe, you can use:

  • A roast of any deer (deer, moose, elk, etc.)
  • A neck roast (deer or bear)
  • Waterfowl breasts (goose, goose or duck)

Ingredients

Barbecue sauce

  • 1 large onion, diced
  • 1 jalapeño pepper, cut into pieces (with or without seeds)
  • 2 cloves garlic, peeled
  • 250 ml (1 cup) of blond beer
  • 180 ml (3/4 cup) ketchup
  • 60 ml (1/4 cup) white vinegar
  • 30 ml (2 tbsp) yellow mustard
  • 30 ml (2 tbsp) soy sauce
  • 15 ml (1 tbsp) brown sugar
  • 15 ml (1 tbsp) Worcestershire sauce

(or substitute with 2 cups of your favorite BBQ sauce and 1 cup water or beer)

Braised bear

  • 1.4 kg (3 lb) boneless bear roast, cut into large cubes
  • 30 ml (2 tbsp) chili powder
  • 30 ml (2 tbsp) vegetable oil
  • 15 ml (1 tbsp) butter
  • Salt and pepper

Preparation

  1. Place the rack in the center of the oven. Preheat oven to 350°F (175°C).
  2. Barbecue sauce: In a blender, puree all ingredients except the beer until smooth. To book.
  3. Dry the meat with absorbent paper. Season with salt and pepper, then rub the meat with the chili powder.
  4. In a large ovenproof saucepan, brown the meat in oil and butter over medium-high heat. Add the barbecue sauce and beer. Bring to a boil, cover and cook in the oven for about 3 hours, or until the meat flakes with a fork. Check every hour if the sauce becomes too dry (less than half of the meat visible). Add water if necessary and mix.
  5. To shred, remove the meat from the pan and let cool on a plate. Using a fork, shred the meat. Bring the sauce to a boil again and reduce for 8 to 10 minutes, or until syrupy. Add the shredded meat and mix well.
  6. Ideas for use:
  • In a burger with coleslaw
  • On nachos
  • On a poutine
  • Cubed (not shredded) with mashed potatoes
  • In tacos
  • Or in any other application for pulled pork

 

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