Bear with Red Wine, Mushroom, and Juniper Sauce |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 6-8 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| MARINADE: 4 cups red wine | 1/4 cup red wine vinegar | 1 onion, chopped |
| 1 carrot, chopped | 3 cloves garlic, chopped | 1-1/2 teaspoons salt |
| 20 dried juniper berries, minced | 1/2 teaspoon whole black peppercorns | 1 bay leaf |
| 6 to 7 pound bear loin roast or beef sirloin roast | salt and freshly ground black pepper to taste | 2 tablespoons butter |
| 1 pound mushrooms, sliced | ||
| 1 | FOR THE MARINADE: In a saucepan, combine the red wine, red wine vinegar, onion, carrot, garlic, salt, juniper berries, peppercorns, and bay leaf. Bring the mixture to a simmer over medium-high heat and continue to simmer for 3 minutes. Remove the saucepan from the heat and let stand until cool. Place the roast into a container just large enough to hold it. Pour the cooled marinade over the meat, cover with plastic wrap, and refrigerate overnight, turning the meat once. |
| 2 | Preheat oven to 325 degrees. |
| 3 | Place the roast in a roasting pan and season with salt and pepper. Set aside for 15 minutes. |
| 4 | Strain the marinade into a saucepan and discard the solids. Simmer the strained marinade over medium heat until the mixture is reduced to 1 cup. In a skillet, melt the butter over medium heat. Add the mushrooms and saute until the mushrooms are tender and most of their liquid has evaporated. Add the mushrooms to the reduced marinade and keep warm. |
| 5 | Season the roast with salt and pepper. Insert a meat thermometer without touching the bone. Roast until the thermometer reaches 165 degrees. Remove the roast from the oven and let stand for 10 minutes before slicing. Serve with the sauce spooned over the sliced bear roast. |