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Marinated Bear

1 whole Bear loin or fillet - (6 to 7 lbs)
2 tablespoons Vegetable oil -- to 3 tbspns


Marinade:
4 medium Onions -- chopped
4 Carrots -- chopped
3/4 cup Vinegar
2 teaspoons Salt
4 cups Dry white wine
2 Garlic cloves -- minced
Salt -- to taste
Freshly-ground black pepper -- to taste
3 Bay leaves
1 1/2 teaspoon Tarragon
3 Celery ribs with leaves on


Sauce:
1/2 tsp. Minced garlic
2 tsp. Chopped capers
2 tsp. Chopped scallions
1 Tb. Chopped parsley
1/2 cup Sliced mushrooms
Salt -- to taste
Freshly-ground black pepper -- to taste
3 Tbs. Butter
3 Tbs. Flour
1 Clove -- crushed


Cook all marinade ingredients in a sauce pan for 5 minutes. Let cool. Place meat in non-metallic container. Pour the marinade over the meat. Keep in a cool place, covered 3 to 4 days turning the meat over daily.

When ready to cook, remove the meat and wipe dry. Save the marinade. Cut the fillet into 3/4-inch pieces or into chops. Brown the meat in the oil -- several pieces at a time.

To prepare the sauce, pound the garlic, capers, scallions, parsley, mushrooms, salt and pepper together. When mixed to a paste, strain two cups of the reserved marinade into it and blend. Now melt the butter in the skillet, stir in the flour and cook slowly a few minutes to brown lightly. Add the cloves and stir in the marinade sauce. Turn off the heat. Return to the heat and stir until thickened, then add the browned steaks or chops, and slowly simmer for 6 to 8 minutes. This recipe yields 8 to 10 servings.



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