Post by April B. on Feb 20, 2003 12:13:44 GMT -6
BRAISED BEAR STEAK
Older bear meat can be prepared as follows:
Flour
Salt and pepper
Thyme
1 cup sliced onions
4 Tbs. bacon fat
Bear steak, 3" thick
1 1/4 cups broth
1 1/4 cup red wine
2 Tbs. 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. ;D
Older bear meat can be prepared as follows:
Flour
Salt and pepper
Thyme
1 cup sliced onions
4 Tbs. bacon fat
Bear steak, 3" thick
1 1/4 cups broth
1 1/4 cup red wine
2 Tbs. 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. ;D