BEAR ROAST
A roast isn’t really a cut, it’s a type of cooking. But we’ll make an exception for bear because bears have several large muscles and muscle groups that work very well as roasts.
Keep in mind
If your oven is set to 125°C, the internal temperature will continue to rise by about 5°C even once the meat has come out of the oven. Read more about the 4% rule.
A roast needs to reach a higher temperature than a fillet, for example, for the meat not to fall apart when thinly sliced.
Always use a thermometer when roasting meat. Every time.
How to cook bear roast
No two bear roasts are the same, but they’ll all be a talking point around the dinner table. Leave the roast in the oven at 125°C until the internal temperature reaches 55-62°C.* Then take it out and leave it to rest.
The basics when roasting a game joint:
- Leave it out to reach room temperature.
- Salt the meat at least an hour in advance.
- Brown the surface in a mixture of oil and butter.
- Finish cooking in the oven at 125°C.
- Use a thermometer and aim for 55-62°C.*
- Leave to rest for at least 10 minutes – but eat immediately.
You’ll find more ideas for cooking game under cooking game.
* The advice is that bear meat should be heated to over 65°C. But if you’re sure it’s been tested for trichinosis, you can cook at a lower temperature for a much juicier and tastier result.
The classic
Roast bear with Madeira gravy and baked potatoes.
