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The GunsAmerica team had a dish like this at SHOT: It was delicious. The soup broth is full of flavor from several spices, and the braised meat is tender and tasty. We had it with beef, which was mostly fat, and the whole time I was dreaming of eating it with bear meat.
The hind quarter is easily broken down into some really nice and extremely underrated pieces of meat.
I took this raccoon roast to Sunday Dinner at a friend’s house. 16 people ate it and they all agreed that it tasted like a beef roast — what do you expect when it eats the same things as cows each day?
I took this raccoon roast to Sunday Dinner at a friend’s house. 16 people ate it and they all agreed that it tasted like a beef roast — what do you expect when it eats the same things as cows each day?
I took this raccoon roast to Sunday Dinner at a friend’s house. 16 people ate it and they all agreed that it tasted like a beef roast — what do you expect when it eats the same things as cows each day?
Our elk and antelope steaks are richer and more satisfying than anything you can buy at a steak house. They’ve simply got more meat in every bite, not to mention all the microminerals we ingest by eating animals that graze on a variety of plants.
If you take the time to care for your meat correctly, you’ll have a happy processor, and it will be some of the best-tasting game you’ve ever prepared.
If they hunted bears in China, this might be how they’d eat it…or at least, if bear was on the menu at Panda Express, this is how it would be served. Bear meat goes so well with sweet recipes, and this one works well to tenderize even the toughest cuts.
This is a great dish for a cold Sunday in January. It’s rich and creamy with spices for the season. Prep it in the morning, pop in the oven and go to church or take the dog for a walk in the woods and it’ll be ready when you get home.