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16 responses to “Black Bear Osso Buco”

  1. Sue/the view from great island

    I love your site—where else would I come across a recipe for Black Bear? Putting these rich shanks over risotto is a wonderful idea, I’m going to try that next time I make short ribs.

  2. Nancy

    Don’t know if you remember but Osso Buco was Frank’s favorite dish. Several restaurants would let him know in advance when they were going to make it so he could be sure and get one of the few servings made. I’m sure none were ever made with bear though. Bet he would have enjoyed eating your version.

  3. Janine Robertson

    Hi hank, I have been a lurker and avid follower of your blog for a long time now, and love your writing, and have used your recipes as a great source of inspiration. However, I am quite disappointed that the “Gardener” aspect of “Hunter-Angler-Gardener-Cook” has been neglected for so long. Pleeaase get back into the garden :)

  4. Levi Banks

    I recently made “osso bucko” with venison, I love the name “orso buco.”

  5. Lou

    Orso bucco

    Absolutely brilliant, sir! LOL

  6. Chuck

    I’m betting this would work most excellently with the Beef short ribs I get from the local Mexican/Latin market….

  7. mark reinoso

    funny article!!

    but it also looks really good

  8. Erik

    No gremmolata?

  9. Mort

    I’m not sure what bears are like in California, however up here in western canada bears spend lot of time eating dandelions in heavily pesticided ditches beside roads and train tracks. Couple that with the fact that they are scavengers who will gladly eat human garbage…. I just can’t get excited about eating bear…

  10. Bettina

    Wow… now I have to find the right shanks here to make “osso bucco” again. It will probably end up being pork, but beggars can’t be choosers.

    However, I love my osso bucco with puy lentils….Yummy!

  11. Chris

    I just found your site, and am very pleased to learn new recipes for Bear. We got a nice spring Bear this year, and made “corned beef” with the belly. As you said, harvesting the right animal is very important for clean, good tasting meat. Thanks for your sharing.

  12. The Deerslayer's Wife

    Wow! I love your site. Deerslayer brought home his second nilgai. This time, as we processed the meat, we set aside the femurs for making stock and the shanks for osso buco. I came across your blog by way of Andy Spencer. I’m glad I did.

  13. Terry

    What a delicious sounding recipe!

    Wanted to share with you that I have had wonderful meals of osso buco cooked in a pressure cooker. Talk about fork-tender meat that falls off the bone…yum! And food cooks faster in a p.c.. Today’s pressure cookers are WAY safer and easier to use than those from 20+ years ago, too.

    I put a little oil in the pan first, brown the meat on all sides, then add broth, spices, herbs and whatnot – actually after reading your delicious sounding recipe I am tempted to try that.

  14. Hunhntr

    Hi Hank,
    I have a whole bear shank from the front leg.
    It’s about 3-4 lbs and I’m wondering if you think it will work in osso bucco without cutting it into smaller pieces?
    It’s almost more like leg of lamb.

  15. Martin thenell

    Made this with a 3 – 4 lb bear shank.
    It was awesome. The meat was cut with a fork tender….so good.
    Great recipe for that part of the bear.

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