Wild Recipes

Bear Braciole with Garlic Parmesan Polenta

5.0 from 1 vote

My Grandmother didn’t write down many of her recipes before she passed, and I’ve been challenging myself recently by trying to replicate them. Some have come with great success, and others not so much. She used to make beef braciole in her Sunday sauce with red wine, and I haven’t had it in a very long time, so I knew that this was going to be the next one on the list.

Last fall we were gifted a few black bear roasts from a fellow hunter, and I knew exactly what I’d do with the last one in our freezer. Bear can taste quite like beef and this was no exception. I’m very happy with how this bear braciole recipe turned out. Enjoy!

Servings: 5
Prep time: 30 minutes
Cook time: 3 hours

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Bear Braciole with Garlic Parmesan Polenta

Recipe by Natalie Auer
5.0 from 1 vote
Course: Wild Recipes


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  • 2 lbs black bear shoulder roast

  •  Wood cocktail skewers

  •  ½ c Italian breadcrumbs

  •  1 c grated parmesan cheese

  •  ¼ tsp red pepper flakes

  •  3 cloves of garlic finely minced

  •  1 ½ c instant polenta

  •  2 tbsp salted butter

  •  Salt and pepper

  •  Olive oil

  •  Small bunch of Italian parsley finely sliced

  •  Marinara sauce (homemade or store-bought is fine)

  •  Red wine (I used cabernet sauvignon)

  •  6 c chicken broth


  • Cut shoulder roast into 5 small flat iron steaks. On cutting board cover steaks with plastic wrap and pound with meat tenderizer under thin. Season steaks with salt and pepper. Set aside.
  • In a small bowl mix ½ c parmesan cheese, red pepper flakes, 2 cloves of garlic, parsley, and about a tsp of olive oil. Reserve some parsley to garnish plate before serving.
  • Bring marinara sauce to a simmer, add red wine to taste (approx. 1/2 cup+/-).
  • Spoon bread crumb mixture over the individual steaks and gently roll until they’re completely closed, some of the mixture will inevitably fall out. Using three cocktail skewers to secure the outside of the braciole.
  • Place meat into the pot of sauce and let simmer for three hours on low heat.
  • At the two-and-a-half-hour mark, bring chicken broth to a boil in a separate pot.
  • Turn heat to low and add polenta. Stir until the polenta begins to thicken. Add butter, 1 clove of garlic and the remainder of the parmesan and stir. Add salt and pepper to taste.
  • Serve polenta in a bowl or pasta plate. Top with the braciole, sauce, and some grated parmesan. Sprinkle parsley on top. Enjoy!

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Natalie Auer

Natalie Auer is an avid cook and new hunter/angler. She lives in the beautiful Hudson Valley of New York State with her two sweet children and wonderful husband Jon. She attended college in Poughkeepsie New York at Marist College School of Business and studied Fine Arts. She works in banking and loves to spend as much time as she can outdoors with her family.

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