This recipe comes from the Premier Issue of Bear Hunting Magazine. It was offered by Lorelie Scorzafava. I've tried it and, given we're talking about eating bear here, it's pretty good. I guess I'm saying that it's about as good as bear gets.
Trim 2 pounds of bear meat and cut it into 4 X 1/2 inch strips.
1/4 cup flour seasoned with salt and pepper
oil
1/8-1/4 tsp. each of thyme, rosemary, and sage
1 cup red wine
1 cup home made beef broth
1 onion cut in vertical strips
1 bay leaf
1 clove of garlic
Preheat oven to 325 degrees. Cover meat strips with seasoned flour. Cover the bottom of a hot skillet with oil and brown the meat strips in several batches. Do not crowd the pan. Place browned meat strips and remaining ingredients in a dutch oven. Bake for 1 1/2 hours or until meat is fork tender, adding more broth if needed to keep the meat covered. If you areusing a crock pot, brown meat, add it and other ingredients to your cooker and follow manufacturer's instructions for cooking times; usually 4 to 5 hours o high, 10 to 12 hours on low. Serve over buttered noodles garnished with parsley.
Carl/NYC
Bear Stew
3 pounds bear meat, cut in 1" cubes
1 Tablespoon salt
1/4 cup shortening
2 cloves garlic, minced to a pulp
1/2 cup diced celery
1 onion, sliced
1 green pepper, diced
1 cup dry white wine
1 (6 once) can tomato, crushed dash of Tabasco
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 chopped apple (optional - if you think meat
is going to be strong)
Season the bear meat with salt to taste and pan fry in shortening until browned. Sauté the garlic, celery, onion and green pepper. Simmer until onion is golden brown. Add remaining ingredients and mix well.
Cover and simmer 30 minutes or until meat is well done. 4-6 Servings
Bearcat
Bear Stroganoff
3/4 cup butter
2 pounds of bear round or tenderloin, cube into 1" squares (all fat removed)
6 ounce jar of whole button mushrooms
1/4 cup white wine
1/4 cup vinegar
1 pint Brown Gravy (or use the instant gravy packs)
1 cup sour cream (8 oz)
salt and pepper
boiled rice or noodles
Place 1/2 cup butter, the cubed bear meat and mushrooms in a heavy skillet and sauté until brown. Mix the white wine and vinegar and boil for 5 minutes. Heat the Brown Gravy and add the white wine and vinegar mixture. Add the sour cream to the hot gravy mixture stirring constantly. Add the remaining 1/4 cup of unmelted butter. Stir well. Drain all butter from the bear and mushrooms. Pour sauce over the bear and mushrooms. Salt and pepper to taste. Serve hot over cooked rice or noodles 4-6 Servings
Bearcat
Pan Fried Bear Steaks
1/2 onion, medium sliced
1/2 cup vinegar
1/2 cup water
1/2 cup vegetable oil
1 Tablespoon whole pickling spice
1 Tablespoon salt
4 bear steaks, 1" thick
butter or cooking oil for frying
salt and pepper
Make a marinade on onion, vinegar, water, vegetable oil, pickling spice and salt. Place steaks in a bowl, add marinade and refrigerate covered for 24 hours. Turn meat occasionally. Remove from marinade and pan fry in butter or cooking oil until well done on each side. Season to taste with salt and pepper. 4 Servings
Bearcat
Bear Roast
5 pound roast (all fat removed)
1 Tablespoon salt
1/2 teaspoon pepper
5 strips bacon or salt pork
1 medium onion, sliced
2 ribs celery, cut in 3" pieces
Place roast in pan and season with salt and pepper. Lay 5 bacon strips or salt pork on roast. Cover with onion and celery.
Bake covered at 350 degrees for 3 hours or until meat is well done. To brown, uncover last 1/2 hour.
5-6 Servings
Bearcat
Yield: 12 servings
4 lb Bear meat
Pepper to taste
Celery salt to taste
2 Garlic cloves
8 oz (piece) Salt pork
1 c Coffee [black]
Par boil the bear meat in 2 qts of water and 1 tb soda to eliminate the wild taste. Season the bear meat with the celery salt an pepper and place in a stock pot, adding the garlic, salt pork, and enough water to cover; Cook until meat is tender, then drain, RESERVING the pan juices. Place the meat in a roasting pan and top with the onions, roast at 350F until brown, basting with the reserved juices Thicken the remaining juices for gravy and serve over potatoes served with the bear roast.
Lue Park's Recipe
(Remove all fat from meat prior to cooking)
Cook in Dutch Oven over Campfire
1 1/2 - 2 lbs. bear meat, cut in 1" cubes
1 small apple, cored but not skinned, chopped in quarters
2 tablespoons flour (self-rising) mixed with dash of seasoned salt, pepper and garlic powder
1/2 teaspoon seasoned salt (any brand)
1/8 teaspoon black pepper
1/4 teaspoon garlic powder or 3 cloves fresh garlic, minced
1 teaspoon Worcestershire sauce or Kitchen Bouquet
2 tablespoon vegetable oil
1 celery stalk, sliced in 1/4" slices
6 carrots, sliced
4-5 large potatoes, peeled & sliced in chunks
1 medium onion, sliced in quarters
1 small package fresh mushrooms, (use whole)
2-3 small fresh tomatoes (or 1 can tomatoes)
1 small pod hot pepper (optional)
Mix flour, seasoned salt, garlic powder, and pepper. Dredge meat in four mixture. Heat oil in a dutch oven over campfire. Add meat and brown on all sides, turning occassionally being careful not to burn the meat. Cover with water. Add season salt, garlic, black pepper and pepper pod, and bring to a slow boil, stirring frequently. Cover with lid and simmer for two to two and one half hours. Stir occassionally and check water level. Add more water if needed.
Add vegetables and simmer until meat is tender. (About one more hour). Stir in Worcestershire sauce or Kitchen Bouquet and simmer another 15-20 minutes. Serve with Campfire Skillet Cornbread.
Campfire Skillet Cornbread
2 cups self-rising Buttermilk cornmeal
1/4 cup self-rising flour
1 egg
1/4 oil or bacon grease
2 cups buttermilk or milk (add a little more if batter too thick)
1/2cup pork or bear* cracklings (optional but worth the taste)
Cast Iron Skillet w/lid (or small dutch oven w/lid)
Mix all indredients and stir well to blend. Add mixture to well greased cast iron skillet.
Cover with lid. Build a small fire using twigs on top of the lid. Keep fire going on lid
and bake on grill over campfire coals for about 30 - 40 minutes, turning skillet or dutch oven frequently to make even baking. Bread will be done when top is firm and has a hollow sound when thumped.
(Tip 1: Batter should only reach 1/2 inside skillet. Any higher it will rise over edges and burn.)
(Tip 2: Higher altitudes - increase cooking time.)
Flip baking cornbread is much faster and easier. Generously oil skillet, pour batter in, cook over campfire and flip when it's done on bottom. Helps speed it up if you put a lid on skillet.
This works well for biscuits too.
Bearcat
Bear Meatloaf
2 lb ground meat
1/2 cup milk
2 eggs
salt and pepper to taste
1/4 tsp. thyme
1/4 tsp. oregano
3/4 cup tomato sauce
1 cup onion, minced
1 1/2 tsp. dry mustard
1 cup bread crumbs
1/2 green pepper, finely chopped, I also add 1 small can of mushrooms or fresh mushrooms. Bake at 350 until done (about an hour). when it looks close to being done, maybe 15 minutes, I spread either BBQ sauce or ketchup over the top.
Bearcat
Spiced Bear Roast
3 1/2 to 4 lb. boneless bear rump roast
12 whole cloves
1 1/2 cups thinly sliced carrots
1 1/2 cups thinly sliced celery
1 cup chopped onions
1 cup dry red wine
3/4 cup water
1/4 cup margarine or butter, melted
2 tablespoons cayenne
1 teaspoon ground allspice
1/2 teaspoon pepper
1/2 teaspoon salt
2 slices bacon, cut in half crosswise
Heat oven to 400 F. Place roast in bottom of 3 quart roasting pan with cover. With sharp knife, cut 12 slits, 1/2 inch deep, in top of roast. Place 1 clove in each slit. In medium mixing bowl, combine remaining ingredients, except bacon.
Pour mixture over roast. Arrange bacon slices across roast.
Insert meat thermometer in roast. Cover tightly. Bake for 20 minutes. Reduce heat to 325 F. Bake 2 to 2 1/2 hours, or until meat is tender and internal temperature registers 165 F. Remove cover. Bake for 15 minutes longer. Let roast stand for 10 minutes. Carve roast across grain into thin slices.
Rendering Bear Fat & Making Bear Cracklings
Well, you got yourself a big bear and are in the process of skinning it out and packing up the meat. Please do not throw away all that fat!
A good, healthy, fat bear will have gallons of
fat on it and that fat can be rendered out and used just like hog fat into lard. Bear grease makes some of the finest, flakiest pie crusts and pastries. It's good in biscuits, cakes, and for just plain frying. If done properly, it has a long self life. I just used some that was canned in 1995 and it hadn't gone rancid.
Here's a simple way to do it.
You'll need a very large pot (6-8 qt. size or larger)(Spaghetti pot or big soup pot) I use a canner kettle.
Add about 1" water to large kettle just to cover the bottom. Chop the bear fat into 2-3" cubes. Fill kettle to about half way and put on stove. Cook over medium heat until fat starts to run. Stir frequently to prevent sticking. I put a lid on it til it starts simmering real good then take the lid off because you want the water to evaporate completely.
As the fat melts down you will see chucks of fat floating in the grease. You want to cook the fat until it is no longer transparent but looks like a pork crackling. The crackling will get darker but you don't want to burn them. After the fat has melted down completely, take the cracklings out and drain them on a paper towel. Add seasoned salt or whatever seasoning you want and eat. They're as good as pork cracklings.
Let the bear grease cool down and put into sterilized quart size mason jars. Seal with clean lids and store til you need it.
P.S.
Bear grease is good for chapped skin, oiling boots and guns and putting into homemade soap.
CORNED BEAR
100 lb. bear meat
8 lb. salt
4 lb. sugar
2 Tbsp. baking soda
1 gal. water
Salt meat down in a 20 gallon crock. Let stand for 24 hours. Mix other ingredients and pour over bear meat the second day. Use a brick to hold bear meat under liquid mixture. After 4 days, drain liquid into large enamel pan and boil. Strain through cheesecloth. Return solution to meat in crock. Replace brick. Store in cool dry place for 4 to 6 weeks. Use the meat as you would corned beef.
ALASKAN BEAR ROAST
6 lb. rump of bear
3 onions, sliced
1 Tbsp. oil
2 Tbsp. butter
1 garlic bud
1 tsp. salt
Slice onions into kettle of warm water and let soak for 3 hours with rump of bear. Remove meat and wipe dry and rub with oil. Cut a deep gash in roast and insert garlic bud. Rub with salt. Bake, uncovered, at 350 degrees until very well done. Never eat rare bear.
COOKED BEAR ROAST
Neck or shoulder roast from bear
salt and pepper to taste
1 large onion
flour
KILL and clean one bear. Save as much fat from bear as you can. Put roast in 6 quart pot. Add onion, salt and pepper. Cook until tender. After bear is tender, remove from pot. Save your broth. Add 3 tablespoons flour to the broth, stir as it boils so it doesn't lump or burn. Slice roast; add gravy to each slice. Good eating!
COOKING WITH BEAR
General Rules: There are a lot of variables dependent on the age of bear you're cooking. Be sure to remove as much fat as possible. The meat must be marinated a minimum of 2 days to a maximum of 5 days. Bear will take on the flavor of the marinade. Bear meat is very hearty, so don't overeat. It's also gaseous, so don't serve with baked beans or onions, etc. There is no danger of ptomaine poisoning if the meat has been frozen 30 days or more. If you're serving bear to guests, have alternate menu ready as there are many people who won't "imbear".
Suggested Marinade:
Quantity depends on amount of bear being cooked.
plenty of finely sliced garlic
coarse ground pepper
salt
vinegar
apple juice and/or sweet or
hard cider
sliced apples (optional)
horseradish (optional)
red wine or pink champagne
herbs and seasonings to taste
(the stronger the better)
Mix all ingredients and soak meat 2 to 5 days, turning every 12 hours. If marinating large amount, put meat and marinade in plastic bag for easier turning. Keep refrigerated throughout process.
Bear Stew: Marinate meat for 2 days. Then simmer meat in marinade for 10 to 20 minutes. Drain and wash meat in warm water, then cook as you would any beef stew.
Bear Mincemeat: Is delicious. Follow your favorite mincemeat recipe. Let everything sit overnight in cool place. Then skim excess fat and bring to boil again before putting in jars. (See favorite mincemeat recipe for processing.)
Baked Bear Steaks: After marinating 2 to 3 days, drain marinade. Add salt, pepper and garlic slices. Pile steaks on top of each other with a layer of brown paper bag between each steak. Wrap the whole works in tinfoil; place in pan. Cook slowly in a moderate oven until tender (about 2 to 3 hours). Check for tenderness after 2 hours as overdone bear is tough!
Pit Roasted Bear (The Best)
Dig a pit so the total depth is enough to include 2 feet of coals, ample room for the bear and a foot to 2 feet of dirt on top. (We roasted 50 pounds of bear in a pit 3 feet long x 2 1/2 feet wide x 4-feet deep, lining the bottom with stones
(optional). Digging the pit is the hardest part and collecting enough wood of one kind (old apple wood preferred). Do these things well in advance of roast day. Marinate defatted bear for 4 to 5 days, turning meat every 12 hours. Day of roast, start fire 3 to 4 hours in advance of cooking to build up 2 to 3 feet of red hot coals.
Bear Wrapping: This should be done about 1/2 hour before coals are ready! Wrap bear (better to make 5 to 10 pound packages, then you can keep meat warm upon removal from pit) in one layer of tinfoil and a double layer of burlap (old grain bags are good). Wrap with wire securely. Soak burlapped bear packages in water 10 to 15 minutes.
When 2 feet of coals are red hot, put soaked bundles directly on coals and cover with 1 to 1 1/2 feet of dirt, so no steam escapes. (Can put a layer of corrugated tin on top of bear before digging on dirt, makes for easier removal of dirt.)
Sit back and relax (serve cold beer while waiting) while your bear cooks for 4 1/2 to 5 hours. Periodically check pit to be sure there is no steam escaping. Dig out your dinner.
Implements needed: shovels, work gloves, wire cutters, large cutting board table, sharp carving knife. Serve sliced bear on bulky rolls with condiments, chips and light salad and lots more cold beer.
Suggested Bear Condiments:
Apple chutney (see Fanny Farmer)
Wild Pepper Root Sauce: Mix 2 tablespoons ground wild pepper root (horseradish may be substituted) to 1 pint sour cream. Mix and chill. This is also a great tangy dip!
Blueberry jam
Apple/mint jelly
Mesquite Bean Jelly (I have recipe)
Mustards
Relishes
BEAR BARBECUE
bear meat
boiling water
barbecue sauce
Barbecue Sauce:
2 Tbsp. sugar or 2 pkg. Sweet'N Low
3/4 c. oatmeal, uncooked
1 c. milk
1/4 c. minced onion
1 1/2 tsp. salt
1/2 tsp. pepper
Trim bear meat of all fat; cook in pressure pot untiltender. (May be cooked just in boiling water until tender.)Chop meat into small chunks; pour barbecue sauce over meat.Cook in 350 degrees oven for about 30 minutes.
Barbecue Sauce: Mix thoroughly; pour over meat.
PIONEER GROWLER BEAR PIE
2 c. ground bear meat
1/2 c. white sugar
1 c. brown sugar
1 c. raisins
1/2 c. grated apples
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. salt
3 Tbsp. flour
Soak bear meat overnight in 2 cups good Kahlua. Drainoff all liquid before mixing. Mix sugars, salt, flour andspices together; then all together. Mix well and into yourfavorite pie shell or my favorite. Bake 45 minutes at 350 degrees.
BEAR-ITALIANO
1 1/2 c. mushrooms
1/2 c. green pepper, chopped
1 Tbsp. butter
1 lb. bear meat, cut into bite-size pieces (moose or beef can be substituted)
1 (14 1/2 oz.) can stewed tomatoes
1 (8 oz.) can tomato sauce
1 white onion, chopped
3 Tbsp. Worcestershire sauce
2 cloves garlic, minced
1 tsp. basil
4 drops hot pepper sauce
1/4 tsp. black pepper
1/2 tsp. oregano
2 bay leaves
3 Tbsp. Parmesan cheese
hot spaghetti
Cook mushrooms and green pepper in butter until soft.Remove from pan. Brown meat in drippings. Add all otheringredients except spaghetti. Bring to a boil; cover andreduce heat. Simmer for 2 1/2 to 3 hours. Add water ifneeded. Serve over spaghetti. Serves 4 to 6.
SKEWERED BEAR CHUNKS
1/2 c. soy sauce
1 Tbsp. honey
1/4 c. peanut oil
1/4 c. lemon juice
1 tsp. curry powder
1 tsp. chili powder
1 c. finely chopped onions
2 cloves garlic, minced
salt and pepper
Mix all ingredients and marinate bear before grilling,for one day.
BRAISED BEAR AND SWEET POTATOES
4 lb. bear steak
1 clove garlic, minced
1 small onion, chopped
1 stalk celery, chopped
5 medium sweet potatoes
salt and pepper
Cut meat into 2-inch cubes and brown in vegetable in aheavy skillet. Place in a roasting pan with lid. Add justenough water to prevent sticking and add water from time totime as necessary while cooking. Add all other ingredientsexcept sweet potatoes, cover tightly and bake in a 350 degrees oven.
When meat begins to get tender, slice sweet potatoes lengthwiseand add, along with a little more water, cover and continue tobake until meat is tender and potatoes are done.
BEAR CASSEROLE
3 lb. bear steak, cut into 2-inch squares
1/2 c. water
1/2 tsp. garlic salt
dash of pepper
2 bay leaves, crushed
1 medium onion, chopped fine flour bacon grease or olive oil
Roll meat in flour and brown in bacon grease or oliveoil. Place meat in a casserole, mix water, garlic salt,pepper, bay leaves and onion and pour over meat. Cover and bake in a 325 degrees oven for 1 1/2 hours, adding water if necessary.
3 to 4 pounds tenderloin of bear
2 large onions, sliced
BARBECUE SAUCE: 1 cup catsup, 1 teaspoon salt (optional), I/2 teaspoon Tabasco sauce, 1/4 teaspoon chili powder, 1 cup water, 1 teaspoon prepared mustard, 2 to 3 Tablespoons brown sugar, 1/4 teaspoon liquid smoke.
Preheat oven to 350°F. Cut loin into half inch slices, place in a baking pan and cook in oven for a half hour. Prepare barbecue sauce by combining all sauce ingredients in a sauce pan and simmering gently until time to pour it over the meat slices.
When the half hour is up, strain off juices and fat from bear. Layer onion slices on top of the meat, pour the sauce over all, cover and bake another hour Serves 6.
Note: This sauce can be made in quantity and frozen for future use.
Lue Park
2 to 3 pounds boneless bear roast
1 onion, chopped
1 rib celery, sliced
2 cloves garlic, cut into thin slices
1 orange, peeled and sectioned
8 ounces orange juice
2 Tablespoons dry white wine
Currant jelly
Preheat oven to 400°F. Place the meat in a lightly greased roasting pan. Lay the onion, celery, garlic and orange slices on and around the meat. Combine the orange juice with the white wine and pour over meat. Cover and roast l l/2 hours.
Turn meat and baste occasionally with pan juices while cooking.
During the last half hour of cooking time, brush meat with melted currant jelly, and leave the lid off the pan. The cooking liquids may be served in a separate bowl to go along with the meat.
Serves 4 to 6.
Lue Park's Recipe
8 1/4-inch slices of leftover bear roast
l/2 pound sliced bacon
1 onion, chopped
1 green pepper, chopped
1 l-pound 15-ounce can of baked beans
2 Tablespoons brown sugar
2 Tablespoons prepared mustard
1/2 cup or more of catsup, to taste. (Or use l/2 cup of the barbecue sauce recipe with the Oven Barbecued Bear recipe).
Preheat oven to 350°F. Chop bacon and fry until crisp in a large skillet. Remove bacon and set aside. Drain off bacon grease leaving 1-2 Tablespoons in the pan. Saute the onion and green pepper.
Combine all the ingredients, except the bear slices. Layer half the bean > mixture in a lightly oiled two-quart casserole dish. Place meat on top and cover with remaining bean mixture. Cover and bake until mixture bubbles, > about one-half hour. Serves 4.
Variiation: Use ground or chopped cooked bear meat.
Lue Park's Recipe
Bear Meatball Skillet
1/2 pounds ground bear meat
1 small onion, chopped
2 garlic cloves, minced
1/4 cup bread crumbs
1 teaspoon dry mustard
1/4 teaspoon chili powder
l/2 cup milk
1 egg, beaten
2 Tablespoons fat
11/4 cups tomato juice
1 teaspoon soy sauce
1 large onion, sliced
2 ribs celery, sliced
2 carrots, sliced
Mix first eight ingredients together; shape into balls. Roll balls lghtly in flour and brown in heavy skillet in the hot fat. Add tomato juice, soy > sauce, onions, celery and carrots. Cover skillet and simmer on medium-low > heat for 40-45 minutes. Serves about 6.
Lue Park's Recipe
Bear Chops
4 to 6 bear chops
3 Tablespoons flour
2 Tablespoons Parmesan cheese
12 teaspoon salt
1/2 teaspoon crushed dried thyme
1/4 teaspoon pepper
2 small onions, sliced
1/3 cup water
3 zucchini, sliced
3 Tablespoons Parmesan cheese
1/2 teaspoon paprika
Combine flour, 2 tablespoons Parmesan cheese, salt, thyme and pepper in a paper sack, or on a pie plate and mix well. Dredge chops in mixture.Brown meat in a small amount of oil in a heavy skillet. Lay onion slices atop meat, add water; cover, reduce heat; simmer for 15 minutes. Add zucchini. Combine the leftover flour mixture with the additional 3 Tablespoons Parmesan cheese and the paprika. Sprinkle over ingredients in the skillet, but do not stir. Cover and simmer over low heat another 25 minutes. Serves 6.
Lue Park's Recipe
COTES D'OURS AU MIEL
(Bear Cutlets with Honey)
Quantity serves 4
Measures are metric with UK Imperial in brackets. A teaspoon is 5 ml, a tablespoon is 15 ml. 4 bear meat cutlets (chops) off the bone
250g (9 oz) mild flavoured honey - e.g. Acacia
1/2 teaspoon chopped fresh thyme
1/2 teaspoon chopped fresh dill
2 tablespoons sunflower oil
2 tablespoons sherry vinegar
2 teaspoons creme fraiche (or use sour cream)
100 ml (4 fl oz) water
1/2 teaspoon ground (or finely crushed) green peppercorns
A pinch of salt
Mix the honey, thyme and dill in a flat dish and put in the cutlets, so they are covered. Marinate, covered, in the fridge for 24 hours. Take the cutlets out of the marinade, letting the excess drip off. Heat the oil in a frying pan and sauti the cutlets so that they are golden outside, but still a little pink inside - rosy juices will run if the meat is pierced with a knife.
Remove the meat and keep warm. Add the sherry vinegar and water to the cooking juices and bring to a boil and add the creme fraiche or sour cream then reduce a little to make a sauce.
Lue Park's Recipe
Bear Sausage
Yield: 5 pounds
5 Feet medium hog casings
4 lb Bear meat, trimmed of all -fat, cubed
1 lb Pork fat, cubed
2 1/2 ts Salt
2 ts Black pepper
1 ts Celery seed
1/2 ts Dried thyme leaves
1/2 ts Dried svory
1/2 c Dry red wine
Prepare casings. Combine ingredients and grind through the coarse disk. Grind through the fine disk, stuff casings, and tie off into 3" links.
Age in the refrigerator for two days. Cook as for fesh pork sausage.
Lue Park's Recipe
Bear Chops
6 Medium Bear Chops
1 Clove Garlic, Halved
2 Tbls Bacon Fat
1 Large Onion, Chopped
4 Large Carrots, Diced And Cooked
4 Tbls All-Purpose Flour
4 Tbls Chili Sauce
1/2 Cup Dry Wine
Salt And Pepper To Taste
Rub the chops with the halved clove of garlic. Melt the bacon fat in a skillet and sear the chops on both sides. Place the chops in a lightly grease baking dish. Saute the onions and carrots in the skillet until the onions are transparent but not browned. Mix in the flour, chili sauce and wine. Cook until thickened. On top of each chop, place an equal amount of the carrot mixture. Pour 1 cup of water into the baking dish; cover with foil and bake at 375 Degrees F. for 60 to 70 minutes or until tender.
Lue Park's Recipe
Sweet and Sour Black Bear
Cube 2 lbs of meat and sprinkle with salt and pepper.
Dredge with flour.
Brown in a little shortening.
Add 1/2 cup water,1/4 cup wine vinegar and 2 tablespoons soy sauce.Cover and simmer for 1 hour or untill tender.Add 1 cup apricot jam and 1 green pepper, diced, and cook 20 minutes or so.
Serve over hot rice.
Bret