12-16-2005, 05:47 AM
Older bear meat can be prepared as follows:
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 with the edge of a plate or a meat pounder. 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 1-1 1/2 hours, 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. Taste for seasoning and pour over the steak. Surround with boiled potatoes, garnish with parsley, and serve with sauteed mushrooms.
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 with the edge of a plate or a meat pounder. 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 1-1 1/2 hours, 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. Taste for seasoning and pour over the steak. Surround with boiled potatoes, garnish with parsley, and serve with sauteed mushrooms.