oregano, salt and pepper. Place bear meat in the bowl a
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.
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 most of the fat from the chops.
Season with garlic salt, parsley flakes and black pepper.
Fry bacon and brown the chops in the fat.
Remove the meat to a baking pan and add 1/2 cup water, sour cream, vinegar, sugar, soy sauce and the bay leaf.
Bring to a boil and pour over the chops.
Bake at 325\u00b0 for about 2 hours.
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.
ablespoon Old Bay Seasoning and black pepper. Let this stand while
he sugar/flour/salt mix. Black raspberries are fragile, so be
aar. Check the database of recipes by doing a search for
Please bear-in-mind, these are just
trips rather than chunks, as black bean chicken tastes completely different
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.
"hot tub\" with a teddy bear-shaped graham snack.
mix together noodles, cereal, teddy bear cookies, nuts and raisins.
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.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 6-cup muffin tin.
Mix spinach, flour, eggs, paprika, onion powder, garlic powder, salt, and black pepper in a bowl; divide evenly between prepared muffin cups.
Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 20 minutes.
Mix all sauce ingredients except ketchup and Worcestershire sauce.
Simmer 20 minutes, uncovered.
Add ketchup and Worcestershire sauce and bring to a boil.
Remove from heat.
Place bear roast in oven at 325 degrees.
Roast 3-4 hours or until tender.
Baste frequently with sauce.
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.
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.
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.