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Bear In Burgundy

2 pounds Bear meat - cubed
1/2 cup Seasoned flour
4 tablespoons Cooking oil
1 1/2 cups Red Burgundy wine
1 tablespoon Grated nutmeg
1 teaspoon Cinnamon


Dredge meat with seasoned flour and brown in the oil over medium-high heat. Add wine, nutmeg, and cinnamon, and cook in a pressure cooker according to manufacturer's instructions at 10 pounds pressure for 2 hours. Test for tenderness; if not as tender as desired, continue cooking without pressure, testing every 15 minutes. Canned or thawed frozen vegetables can be added to meat to make a stew.
This recipe yields 4 or more servings.


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