Any tips on bear shoulder?
Its a big thing. I'm guessing 12-14 pounds with a bunch of visible fat.
My inclination is to remove all fat and cook it similar to the pepper stout recipe except with carrots/onions/celery + red wine + stock. I'm just concerned how long this needs to cook? Will it render like a chuck roast will or just toughen up?
Its a big thing. I'm guessing 12-14 pounds with a bunch of visible fat.
My inclination is to remove all fat and cook it similar to the pepper stout recipe except with carrots/onions/celery + red wine + stock. I'm just concerned how long this needs to cook? Will it render like a chuck roast will or just toughen up?