newhunterette
04-24-2009, 09:03 AM
quick and easy country style bear
Slice bear meat into serving size portions about 1/4" thick.
Tenderize with a meat hammer.
Dredge in seasoned flour.
Brown quickly in a small amount of oil.
Add enough water to cover meat.
Cover pot tightly and simmer until tender over low heat.
Thicken gravy to desired consistency with flour.
Season to taste.
Dehydrated onion soup may be used to flavor, as may fresh onion slices.
Serve over mashed potatoes.
Tender Bear Steak Strip over Rice
1 1/2 lbs. bear steak
1 1/2 tbsp. vegetable oil
2 large onions, cut into 1/2" slices, rings
1 can condensed cream of mushroom soup
1 can sliced mushrooms
drain & reserve liquid
1/2 c dry sherry
1 1/2 tsp. garlic salt
3 c hot cooked rice
Cut steak into thin strips. In a large skillet , brown meat in oil, using high heat. Add onions. Sauté until tender crisp. Blend soup, sherry, liquid from mushrooms, and garlic salt. Pour over steak. Add mushrooms. Reduce heat; cover and simmer 1 hour or until steak is tender. Serve with fluffy rice.
Braised Bear
Flour
Salt and pepper
Thyme
1 cup sliced onions
4 tbsp. bacon fat
Bear steak, 3" thick
1 1/2 cups broth
1 cup red wine
2 tbsp. tomato paste
Pound the flour and dry seasonings into the steak. Brown the onions in the bacon fat and add the meat. Brown meat well on all sides. Add part of the broth and wine and bring to a boil. Cook briskly for 5 minutes. Turn steak, reduce heat, and cover the pan. Simmer for 1/2 - 1 hour, adding more liquid if necessary. When steak is tender, remove it to a hot platter. Add the tomato paste and additional liquid, if needed, to the pan juices to make a smooth sauce.
Slice bear meat into serving size portions about 1/4" thick.
Tenderize with a meat hammer.
Dredge in seasoned flour.
Brown quickly in a small amount of oil.
Add enough water to cover meat.
Cover pot tightly and simmer until tender over low heat.
Thicken gravy to desired consistency with flour.
Season to taste.
Dehydrated onion soup may be used to flavor, as may fresh onion slices.
Serve over mashed potatoes.
Tender Bear Steak Strip over Rice
1 1/2 lbs. bear steak
1 1/2 tbsp. vegetable oil
2 large onions, cut into 1/2" slices, rings
1 can condensed cream of mushroom soup
1 can sliced mushrooms
drain & reserve liquid
1/2 c dry sherry
1 1/2 tsp. garlic salt
3 c hot cooked rice
Cut steak into thin strips. In a large skillet , brown meat in oil, using high heat. Add onions. Sauté until tender crisp. Blend soup, sherry, liquid from mushrooms, and garlic salt. Pour over steak. Add mushrooms. Reduce heat; cover and simmer 1 hour or until steak is tender. Serve with fluffy rice.
Braised Bear
Flour
Salt and pepper
Thyme
1 cup sliced onions
4 tbsp. bacon fat
Bear steak, 3" thick
1 1/2 cups broth
1 cup red wine
2 tbsp. tomato paste
Pound the flour and dry seasonings into the steak. Brown the onions in the bacon fat and add the meat. Brown meat well on all sides. Add part of the broth and wine and bring to a boil. Cook briskly for 5 minutes. Turn steak, reduce heat, and cover the pan. Simmer for 1/2 - 1 hour, adding more liquid if necessary. When steak is tender, remove it to a hot platter. Add the tomato paste and additional liquid, if needed, to the pan juices to make a smooth sauce.