There’s a moment every hunter knows.
It’s not the shot.
It’s not the grip-and-grin.
It’s the quiet moment afterward — when you realize an animal gave its life, and what you choose to do with that gift truly matters.
At Nature Tracks, we believe harvesting is only half the story. The other half begins in the kitchen.
That’s why we’re proud to introduce a new content series in collaboration with Phil from Prise du Jour — a chef recognized across Quebec for his deep respect for wild game and his ability to turn honest ingredients into unforgettable meals.
Together, we’re launching a series of cooking segments designed to show hunters and outdoorsmen simple, delicious ways to turn their harvest into real, satisfying food.
And we couldn’t think of a better place to start than with bear.
A Classic Dish, Reimagined for the Wild
For our first episode, Phil walks us through his take on Bear Bourguignon — a slow-braised, French-inspired stew that transforms tough cuts into fork-tender comfort.
Harry and Daphne from the Nature Tracks team were on site for the shoot, learning alongside Phil, asking questions, and absorbing the small details that separate “good” wild game from exceptional wild game.
The philosophy is simple:
Low and slow.
Proper browning.
Good wine.
Good stock.
Patience.
Bear is rich, flavorful, and deeply underrated when treated properly. When cooked with care, it rivals the best beef stews you’ve ever tasted — with a depth that only wild protein can deliver.
This dish is about honoring the animal, feeding your people, and turning a successful hunt into something you’re genuinely proud to put on the table.
🍲 Bear Bourguignon
Ingredients
- 3 tbsp cooking oil
- 2 lbs bear roast (or 2" cubes)
- 2 large carrots, cut into 2" pieces
- 200 g bacon, cut into 1 cm strips
- 3 tbsp butter
- 3 garlic cloves, minced
- 2 tbsp tomato paste
- 6 tbsp all-purpose flour
- 1 bottle red wine
- 3 cups beef stock (or game stock)
- 3 sprigs thyme
- 225 g mushrooms, halved
- 16 pearl onions or small onions
- Salt & pepper
Directions
- Preheat oven to 350°F.
- Heat a large Dutch oven over medium-high heat. Add bacon and cook until lightly browned (about 2 minutes). Reserve.
- Pat bear dry and season generously with salt and pepper. Add cooking oil if needed and brown bear in batches until well colored on all sides (about 5 minutes per batch). Reserve.
- Add butter, carrots, and garlic. Cook until carrots begin to color, about 3 minutes.
- Reduce heat to medium. Stir in tomato paste and flour. Cook 2 minutes to lightly caramelize.
- Add wine and bring to a boil. Reduce for 2 minutes to evaporate alcohol.
- Add stock, bear, bacon, and thyme. Bring to a boil, cover, and transfer to oven.
- Cook for 3 hours, checking every hour. Add water if needed to prevent drying.
- Thirty minutes before finished, melt 1 tbsp butter in a pan and brown mushrooms and onions (about 5 minutes). Add to Dutch oven for the final 10 minutes of cooking.
- When bear is fork-tender, it’s ready. Serve over mashed potatoes or egg pasta.
🎥 Watch the Recipe
Scroll below to watch the full cooking video with Phil from Prise du Jour and follow along step by step.
Why We’re Doing This Series
Because wild food deserves better than shortcuts.
Because every animal deserves respect.
Because the best way to protect hunting traditions is to celebrate what happens after the hunt.
This series is about passing knowledge forward, showing what’s possible, and reminding ourselves why we do this in the first place.
More recipes coming soon.
Track the hunt.
Cook the harvest.
#TrackTheHunt
