A super tasty dish utilizing the front shoulder blade roast from a black bear, you can substitute the bear for almost any other big game animal as well. The Blade Roast often get’s turned into ground meat, this recipe is one of the best methods to really showcase the great flavour and tenderness hidden inside the blade roast that’s only revealed after a low and slow braise.
• 1 Bear Blade Roast (bone in) (from the front quarter)
• 1 Can of Crushed Tomatoes
• 1 Sweet onion (chopped)
• 8 Cremini Mushrooms (chopped)
• 2 Tbsp Tomato Paste
• 2 Anchovies (diced)
• 3 Bay Leaves
• 1 Tsp Smoked Paprika
• Steak Spice
• 3 Cups Beef Broth
• Bacon Fat
• Sunflower Oil (or Canola Oil)
• Parmesan Cheese
• White Truffle (optional)
1. Heavily season blade roast with Salt and Steak Spice.
2. Heat a cast iron dutch oven with Bacon Fat and Sunflower Oil to med-high heat, brown roast on both sides, then remove roast.
3. Add in onions & mushrooms and a little more oil if need be, turn heat down to medium and sauté for a few minutes, stirring often.
4. Add S&P, Paprika and Anchovies, sauté for another couple of minutes, then add Tomato Paste and cook for a few minutes to cook paste.
5. Add the blade roast back to the pot, then 1 Can of Crushed Tomatoes, the Bay Leaves, and enough beef stock to cover roast 3/4 of the way. Stir everything well, bring up to a boil and then turn heat to low, cover and cook for 3-4hrs, stirring and flipping roast every hour until the meat can be pulled off the bone easily.
6. Shred the meat into large chunks and serve over polenta with a fresh grating of parmesan cheese. And for an extra luxurious flavour booster some fresh truffle shavings.
Recipe by: Michael E. Higgins