oregano, salt and pepper. Place bear meat in the bowl a little
In a large mixing bowl combine flour, oregano, salt and pepper. Place bear meat in the bowl a little at a time and coat well.
Heat oil and butter in a large skillet. Fry the bear meat until browned. Let drain on paper towels.
Fill a large Dutch oven with 2 to 3 quarts water. Add bear meat, onions, beef broth, bay leaves, potatoes, mushrooms carrots and turnips. Cook on medium-high heat for 2 to 3 hours. Add more water as needed.
Trim all fat off bear meat.
Be sure to clean out kernel (musk gland) to avoid gamy taste.
Cut meat into 3-inch cubes. Season flour with Parmesan and black pepper.
Mix well.
Roll meat cubes into seasoned flour.
Cover well.
Remove all fat from cubed bear meat.
Brown cubes in margarine.
Add pepper to taste.
Pour pineapple juice over meat, simmer 20 minutes.
Drain.
Coat with barbecue sauce.
Add water as needed.
Simmer in covered pan for 30 to 45 minutes.
Dig a pit 2 1/2 feet wide by 2 feet deep.
Line the pit with 8 to 10 layers of green maple leaves.
Place bear meat chunks on leaves; add cut up pumpkin.
Cover with several layers of leaves. Cover with stones. Build a fire and burn until coals are covered with embers.
Cover with dirt and cook for 4 to 5 hours.
Combine the vinegar, peppercorns, bay leaves, cinnamon, onions,
thyme,
basil,
rosemary and celery and pour over the bear meat in a bowl.
Marinate in refrigerator for 24 hours.
Cut bear meat into bite size pieces.
Brown in oil.
Add 2 cups of water and other ingredients except flour and beans. Bring to boil and simmer slowly 2 1/2 hours.
Stir in flour and beans.
Simmer 20 minutes longer.
Cut bear steak into thin strips about finger width.
In a cast iron skillet brown bear meat in oil, using high heat.
Add onions.
Saute until tender.
Blend soup, sherry, liquid from mushrooms, and minced garlic.
Pour over steak meat.
Add mushrooms.
Reduce heat; cover and simmer approx 1 hour or until steak is tender.
Serve over a nice plate of hot rice with a few splashes of soy sauce.
Cut bear meat into bite size pieces.
Mix all the ingredients together and put into a plastic zip lock bag or glass bowl with lid.
Add bear meat and place in fridge for several hours turning to coat as needed.
Soak skewers in water for an hour and thread bear meat onto skewers along with any veggies you may want or the bear meat alone.
I did mine with bear, pearl onions and green peppers.
Grille to your preference of doneness.
Cut meat into 1-inch cubes.
Brown sliced onions in a stew pot along with the meat.
Add water and simmer until the meat is almost tender.
Add potatoes, carrots, turnips, celery, onions and bay leaves.
Salt and pepper to taste and cook until vegetables are done.
Lightly season meat with salt and pepper, coat with flour. Heat olive oil in a skillet brown meat on bothe sides. Place the meat in a Dutch oven and cover with water. Add season salt and bring to a boil, cover and simmer for two hours.
Add vegetables and more water if needed, simmer for one hour. Add Worcestershire sauce, soy sauce, soup, salt, and pepper, simmer for 15 minutes. Remove heat and let it sit for 30 minutes. Ready to serve.
Brown meat well in hot fat.
Season with salt and pepper. Cover with hot water and simmer 1 to 1 1/2 hours.
Add cubed vegetables and bay leaves, and cook slowly 25 minutes.
When meat and vegetables are tender, thicken slightly with flour mixed with cold water.
Cut meat into bite-size portions.
Roll in flour seasoned with salt, garlic powder, paprika, parsley and pepper.
Brown in oil and add carrots, onion and green pepper; brown these.
Add tomatoes and simmer for 2 hours until meat is tender.
Serve over rice.
Soak bear roast overnight in vinegar and water (1/2 vinegar and 1/2 water).
Parboil 1 hour and throw away liquid.
Add more water, onion, garlic (salt), potato, salt, pepper and 1 lid full of vinegar.
Bring to boil and cook until tender.
Bake for 1 hour, using some of broth from before.
Cover with foil until last 15 minutes; let brown.
Slice across the grain.
Trim all fat from bear steak and cut into 2-inch cubes.
Sear meat on all sides with salt pork in a heavy fry pan.
Place meat in casserole.
Add rest of ingredients to fry pan and bring to a boil, stirring constantly.
Pour sauce over meat in casserole.
Cover and bake for at least 2 hours in a 325F oven, stirring occasionally until meat is tender.
a wooden keg, alternating meat and salt.
At this
In 5-quart Dutch oven add stew meat, onion, salt and pepper.
Cover meat with water about 3 inches above meat.
Bring to a boil and then reduce heat. Simmer until meat is tender and a nice broth has formed.
Add remaining ingredients and bring to a boil. Reduce heat and simmer until potatoes are tender.
Cover meat with salt, pepper and flour.
In Dutch oven or roasting pan, brown meat in bacon drippings.
Add all remaining ingredients.
Cover and simmer for 4 1/2 hours or until tender, turning meat every hour.
Serves 4 to 6.
Preparation Time:
5 hours.
ny favorite filling in the recipes that follow.
TO MAKE
lices across roast.
Insert meat thermometer in roast.
Cover