Alaska Fish & Wildlife News
May 2007

Tom and Kellys Black Bear Roast

By Staff

Tom and Kelly's Black Bear Roast Recipe

Start with clean, fat-trimmed-off, crock pot size roast

2 cans beef broth
1can stewed tomatoes
1 medium size sweet onion
1 bay leaf
1/4 cup teriyaki sauce
black pepper to your liking
corn starch and Kitchen Bouquet for gravy

-Place roast in pot
-Pour in beef broth, add water to cover roast
-Dice onion, add remainder of ingredients
-Place Crock-Pot setting on low, cook all day

-Strain and drain juice thicken with corn starch and teaspoon of Kitchen Bouquet for Gravy. Pour strained ingredients back into gravy after making, or place in bowl to spoon over slice roast at serving.

This comes from Mike Nizich, a Juneau outdoorsman with a lot of experience with bears. Nizich is a taxidermist and bear hunter and has harvested and eaten spring black bears for years. This is one of his favorite bear recipes. “My Buddy Tom has used this one for years and passed it on to me,” he said.

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