At the beginning of the summer, we had dinner with our Pastor and his family. He was about to go hunting for bear. Yes, I said bear; think large, furry, and black. A few glasses of wine into the night, we decided we should have a bear feast! I agreed to cook the bear and my husband decided to throw the 1983 Bordeaux that we were gifted. That bottle should have been opened a few years ago, but alas, we kept putting it off for a truly special occasion. Apparently, eating a bear is a special occasion. Thus, we gathered for the first ever Bear & Bordeaux feast.
I love to try cooking new things but this one made me particularly nervous because what I read suggested black bear caught at the beginning of summer will mean a lean, grisly piece of meat. Nobody wants to eat that! So, after much deliberation and maybe a bad dream about cooking inedible bear, I decided to go for a classic recipe: beef bourguignon or now, bear bourguignon!
I was only able to take a few little bites (trouble digesting meat), but it was tasty. The bear ended up perfectly tender, after simmering for several hours. I was so relieved.
Bear Bourguignon (Julia Child’s recipe, sub beef for bear)
Mini Caesar Salads with Anchovy Dressing (Thomas Keller’s recipe)
Extra Creamy Mashed Potatoes
1983 Grand Vin Chateau Bellegrave Pauillac
2009 Duckhorn Howell Mountain