Posted by Steve Hamilton | May 19, 2022 | Recipes, Slow Food
A recipe so good that if you put it on top of your head, your tongue would beat through it to get it! RECIPE Here’s our slightly tweaked version of a recipe we found
2-3lbs bear meat (any large whole muscle sections)
1 chopped Asian pear
1 chopped red onion
full bulb of garlic
3tbsp chili paste
1 jar teriyaki marinade
1/4 cup any smoky BBQ sauce
2tbsp chili powder
2 cups beef (venison) broth
2-3tbsp fresh chopped ginger
Instructions
Step 1: add all ingredients into a pressure cooker (we used an Instapot).
Step 2: cook for 1hr 15 min. We’ve found bear meat takes slightly longer than beef or pork to be safe.
Step 3: remove meat and place in a separate bowl to shred.
Step 4: simmer remaining liquid until it has cooked down to a thickened sauce.
Step 5: serve on bun or rice with desired toppings and add the reduced sauce on top