Wild game is a healthy, delicious alternative to domesticated meats such as beef, pork and lamb. Most wild game is lower in saturated fats than its domestic counterparts and higher in heart-healthy fats. Some wild game such as bear meat is higher in iron than domesticated beef and contains 20 grams of protein per serving. If you’re looking for something that has rich, earthy and savory flavors give bear meat a try and check out this week’s Gourmet Gone Wild recipe on bear stuffed mushrooms!
1 LB ground bear shoulder
½ LB spicy Italian pork sausage
1 MEDIUM onion, diced
2 TBSP fresh, chopped garlic
1 LB large Crimini or 4 large Portabella caps
2 OZ Cabernet Sauvignon
3 OZ Boursin cheese
1 OZ Romano cheese
1 OZ Parmesan Reggiano
Salt & mixed pepper
- Preheat oven to 400 degrees.
- In a heavy sauté pan brown bear meat thoroughly and drain. Reserve all rendered fat. Add browned bear meat back to skillet along with pork sausage, onion, and garlic. Cook over medium heat until pork is browned. Remove from heat and place browned bear mixture into large mixing bowl.
- Fold in all cheeses – season to taste.
- Return rendered bear fat to the same sauté pan and heat on high until searing hot. Add cleaned, gilled, and stemmed mushrooms to pan. Sauté quickly over high heat – no longer than 3 min. Turn flame off and deglaze pan with Cabernet Sauvignon. Swirl mushrooms in sauce for 1 min. and remove mushroom caps to drain. Fill each mushroom cap with bear & cheese mixture and place in a single layer onto a greased baking dish.
- Bake for 8-12 min. until mushroom caps have browned nicely.
Check back every Wednesday for a new Wild Game Dish recipe, proudly used by MUCC’s Gourmet Gone Wild program! If you’re looking for more wild game and fish recipes check out the MUCC online store and purchase a copy of Wild Gourmet!