Bear Entrees

Bear Stew with Dumplings

1 lb. Bear cubed into bite size pieces
1 lb. (about 3 med.) fresh zucchini, sliced
1 (1 lb.) can stewed tomatoes
1 (1 lb.) can wax beans, undrained
1 (4 oz.) can sliced mushrooms, undrained
2 tbsp. dehydrated green pepper flakes
2 tbsp. dehydrated onion flakes
1 tbsp. dehydrated parsley flakes
1/2 tsp. salt
3 tbsp. chilli seasoning mix
1 beef bouillon cube, crushed
Hearty dumplings:
2 cups flour
4 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons butter
3/4 cup milk

In large pot brown beef. Stir in vegetables and seasonings; bring to simmer. Cook for 1 hr on low heat or in Dutch oven 350 degrees for 1 1/2 hrs. Drop rounded tablespoonfuls’ of dumplings onto simmering stew. Cover and steam 10 minutes. Uncover and cook 5 minutes longer. Serve at once.

 

Bear Stew 2

2 med. size bears (300 lbs. each)
Salt and pepper
2 rabbits (optional)
Cut bears into bite size pieces. Add brown gravy to cover. Cook over kerosene fire at 460 degrees for about 2 weeks. This will serve 1013 people. If more are expected, the rabbits may be added.

But do this only in an emergency as most people do not like a hare in their stew.

 

Bear Roast

4 lbs. bear meat
2 cloves garlic
1/2 chunk of salt pork
1 c. black coffee

Rub meat with plenty of salt (celery salt is preferable) and black pepper. Place in kettle with plenty of water and salt pork, garlic and black coffee. Boil until tender. Remove to roaster, add more salt and pepper and cover with plenty of sliced onions.

Roast in 350 degree oven until brown. Use liquid boiled in for basting and making gravy. For those who do not desired the "wild taste" in bear meat, boil for about 10 minutes in soda water - 1 tablespoon soda to 2 quarts of water - drain and the meat is ready for cooking or preserving.

Bear Kabobs

2 1/2 lb. beef, cut in 2-inch squares
12 cherry tomatoes
12 mushrooms
12 sm. onions
2 green peppers, cut in 1-inch squares
12 bacon squares
2 zucchini, cut in slices
Wooden or metal skewers ( soak wooden ones for a few hrs in warm water before using them, to prevent burning)

MARINADE:

1/3 c. soy sauce
3/4 c. salad oil
1/8 c. Worcestershire
1 tbsp. dry mustard
2 tsp. salt
1 tsp. parsley
1 1/2 tsp. ground pepper
1 crushed garlic clove
1/4 c. lemon juice

MARINADE: Blend all ingredients together in blender for 1/2 minute. Pour in jar with tight lid. Refrigerate. Use as directed.

SHISH KABOBS: Marinate beef squares in marinade for several hours or all day. To prepare kabobs, arrange meat and vegetables on skewers, brush with marinade and broil over hot coals 15 minutes or until cooked. Turn skewers and brush with marinade during the cooking process.


Linda and Tim Kabobs

Bear Meat neatly trimmed of all fat and facia
Wooden or metal skewers ( soak wooden ones for a few hrs in warm water before using them, to prevent burning)

MARINADE:

1/3 c. soy sauce
3/4 c. salad oil
1/8 c. Worcestershire
1 1/2 tsp. ground pepper

MARINADE: Blend all ingredients together in blender for 1/2 minute. Pour in jar with tight lid. Refrigerate. Use as directed.

SHISH KABOBS: Marinate beef squares in marinade for several hours or all day. To prepare kabobs, arrange meat on skewers, brush with marinade and broil over hot coals 15 minutes or until cooked. Turn skewers and brush with marinade during the cooking process.

Bear Steak
Marinate steak for 24 hours; wipe dry.

SAUCE:
4 sliced onions
3 tbsp. butter
1 c. water
Salt & pepper to taste
1 clove garlic, crushed
3 tbsp. chives
1 tsp. prepared mustard
2 tbsp. tomato paste
1 dash of Worcestershire sauce

Sauté onions in water and butter. Season with salt and pepper. Add remaining ingredients and simmer a few minutes. Broil steak to desired doneness. Put on platter and pour sauce over steak. Add buttered sautéed mushrooms.

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