Pulled bear with tomatoes

A recipe from the Bravejack team

Ingredients

• 700 g (1.5 lb) of bear shoulder roast
• 30 ml (2 tbsp.) of olive oil
• 2 chopped garlic cloves
• 1 big (or 2 small) chopped onions
• 250 ml (1 cup) of white wine
• 45 ml (3 tbsp.) of tomato paste
• 250 ml (1 cup) of broth
• 500 ml (2 cups) of crushed tomatoes
• Salt and pepper

Preparation

1. Preheat the oven to 150°C (300°F).
2. In an ovenproof pan, on a hot stovetop, brown the roast on all sides with olive oil.
3. Reduce the intensity of the stovetop and sweat the onion and garlic for a few minutes.
4. Deglaze with the white wine and add all the other ingredients.
5. Cover and place in the oven for three hours.
6. Remove the roast from the sauce.
7. Shred the meat using two forks, or fingers if you prefer.
8. Meanwhile, reduce the sauce by half.
9. Add the meat and warm up before serving..