Bear In Burgundy

Recipe Ingredients

2 lbs	908g / 32oz	Bear meat - cubed
1/2 cup	31g / 1.1oz	Seasoned flour
4 tablespoons	60ml	Cooking oil
1 1/2 cups	355ml	Red Burgundy wine
1 tablespoon	15ml	Grated nutmeg
1 teaspoon	5ml	Cinnamon

Recipe Instructions

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.

Source:
THE HUNTER'S GAME COOKBOOK by Jacqueline E. Knight (c) 1978 - Published by Winchester Press, New York, NY

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