So I pulled out the meat and seared it on the stove top.
I moved it into the crockpot and added in the beer...okay so I went with the non-alcoholic variety.
I cooked it on low for 7 hours. Right before I served it I pulled it out to thicken it. And then let it cook on high for another 20 minutes. I still wish I had been able to let it thicken for longer.
I was also out of potatoes and I wish that I had put the carrots in sooner. But it was still good. The meat was really moist and tender. I thought it was a pretty good recipe, I didn't think that it was that amazing, but it was still good. Worth doing it again with a couple changes.
2 comments:
Thanks for the great review and pics. I am curious - how does bear meat compare to beef or venison regarding taste?
Since Doug butchered it himself it's pretty lean and taste wise it is almost just like beef, just a little sweeter and more importantly no gamey aftertaste. I cook it almost the same--just at a lower heat.
Post a Comment