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.
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.
lour and seasonings into the steak with edge of plate or
Pound flour into steak to tenderize.
Brown meat in fat.
Cook with onions and green pepper.
Put steak in Dutch oven with more green pepper, tomato sauce, beer and mushrooms.
Cook over low heat for 1 1/2 hours.
Add a little water if too thick.
Serves 4.
dipping steak for the steak.
Combine the cracked black pepper and
Cut beef into 1-inch strips.
Cover with pepper to taste. Brown in oil.
Add minced onions and broth.
Cover; cook 1 hour. Remove steak from pan.
Melt 3 tablespoons butter in small saucepan.
Add 3 tablespoons flour to make a paste.
Add to broth; turn up heat.
Stir constantly until thick.
This can be done in crock-pot.
Place steak in a large shallow dish.
Combine onions, vinegar, oil, brown sugar, garlic, salt, marjoram, rosemary and hot sauce; pour over steak.
Cover and refrigerate 3 hours, turning occasionally.
Remove steak from marinade.
Press 2 teaspoons pepper onto each side of steak.
Grill over hot coals 15 minutes on each side or to desired degree of doneness.
Place steak on serving platter; garnish with tomato wedges and fresh parsley.
To serve, cut into serving pieces.
Yield:
3 to 4 servings.
n mixing bowl. Add the steak bites and toss to evenly
Pre-heat grill on high.
Season steaks with salt and pepper, place on grill and cook for roughly 5 min on each side (or to your liking).
Rinse garbanzos and mix with tomatoes, red onions, olive oil and balsamic vinegar.
Place garbanzo salad mixture on plate. Slice cooked steak into strips and layer atop.
Garnish with fresh basil.
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oregano, salt and pepper. Place bear meat in the bowl a
igh. Season both sides of steak with a sprinkle of salt
br>Mix together the salt, black pepper, paprika and white pepper
Pat steak tips dry with paper towels
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.
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.
5 teaspoons salt, 1 teaspoon black pepper, and cayenne into a
riss-cross effect on the steak, lift steak and move it the
To prepare Chimichurri: Combine first 8 ingredients in a food processor; process until smooth. Transfer sauce to a small bowl; set aside.
To prepare steak, rub steak with cumin, 1/2 teaspoons salt, and black pepper. Heat 1 teaspoons oil in a large nonstick skillet over medium-high heat. Add steak to the pan; cook 3 minutes on each side or until desired degree of doneness. Remove steak from the pan, and let stand for 5 minutes. Cut steak diagonally across grain into thin slices. Serve with chimichurri .
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