Shredded Teriyaki Ginger Bear

Ingredients: (adjust accordingly depending on size of roast)

~5lbs bear meat (any large whole muscle section)
~2 cups of chopped fruit (I had fresh apricots but apples or pears are great too)
~2 chopped onions
~1.5 bulbs of garlic
~1 can of tomato paste
~1-1.5 jars of your favorite teriyaki marinade
~1/2 cup of BBQ sauce
~2-3 cups beef broth
~3-4 tbsp. fresh chopped ginger

•Step 1: Braise the roast on all sides creating a nice crust.

•Step 2: Add all remaining ingredients into the pressure cooker (you can use slow cooker or Dutch over but it will take significantly longer).

•Step 3: Cook for 2hr 15 min’. (Adjust accordingly depending on size of the roast) We’ve found bear meat can take about 20% longer than venison, beef or pork.

•Step 4: Remove meat and place in separate bowl to shred.

•Step 5: Simmer remaining liquid until it has cooked down to a thickened sauce.

•Step 6: Serve on bun or over rice with desired toppings and add the reduced sauce on top.

One big bonus of this quick and easy recipe is that pressure cookers reach temperatures up to or over 250°F which is comfortably over the necessary 165°F when cooking bear meat.

Enjoy!
Joe Eppele - Cooking the Kill