Marinated Bear

Recipe Ingredients

1		Bear loin or fillet - (6 to 7 lbs)
2 tablespoons	30ml	Vegetable oil - to 3 tbspns
		Marinade
4		Onions - chopped (medium)
4		Carrots - chopped
3/4 cup	177ml	Vinegar
2 teaspoons	10ml	Salt
4 cups	948ml	Dry white wine
2		Garlic cloves - minced
		Salt - to taste
		Freshly-ground black pepper - to taste
3		Bay leaves
1 1/2 teaspoons	7.5ml	Tarragon
3		Celery ribs with leaves on
		Sauce
1/2		Minced garlic
2		Chopped capers
2		Chopped scallions
1		Chopped parsley
1/2 cup	118ml	Sliced mushrooms
		Salt - to taste
		Freshly-ground black pepper - to taste
3		Butter
3		Flour
1		-- crushed

Recipe Instructions

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.

Source:
Hunters Information Service - Downloaded from - http://www.fordinfo.com/his

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