Request: Brown Bear Stew

This past spring a man was out hunting and came across a brown bear. To make a long story short the bear killed the man which resulted in a group of hunters going after the bear. The bear was found and killed. I heard all about it on the news. A real man-killer. A few days later I just happened to drive by a big meat market where they were selling the bear meat. I got an entire front leg (which I assume was the bears weapon of choise) and thought I'd try and make Brown Bear Stew.

Anyone know of a good recipe for Brown Bear Stew?

Thanks

This is for venison and it's more of an autumn dish ..I have never had brown bear but I assume it's quite gamey and this stew is tasty with game

For 8 servings


Ingredients


4 lb lean venison (brown bear) cut into 2-inch cubes

4 oz butter

1 ½ teaspoons salt

1 teaspoon freshly ground black pepper

2 teaspoons dried rosemary

6 medium sized carrots, scraped and quartered

2 small turnips, peeled and roughly chopped

1 lb small onions or shallots, peeled

6 medium-sized potatoes, peeled and halved

2x 14oz (500g) tins of peeled tomatoes

4 heaped dessert spoons of tomato puree.


Ingredients for the marinade


1 litre of red wine

1 pint of beef stock

¼ pint olive oil

2 large onions, thinly sliced

12 peppercorns

4 cloves

6 cloves of garlic, crushed

4 tablespoons of chopped parsley (fresh)

2 teaspoons dried rosemary

2 bouquet garni bunches (consisting of 2 bay leaves, 2 sprigs of thyme, 2 sprigs of parsley)


Method of preparation


In a large shallow dish combine all the marinade ingredients. Add the venison cubes and mix well. Set aside and marinade the meat at room temperature for at least 12 hours, basting it from time to time.


Remove the meat from the marinade and dry it on kitchen paper towels. Reserve the marinade. In a large flame-proof casserole dish, melt the butter over a moderate hear. When the foam subsides, add the meat cubes and cook, stirring occasionally, for about 8 minutes until the cubes are lightly and evenly browned. Add the reserved marinade liquid and ingredients and stir well add the salt, pepper and rosemary and bring to a boil. Skim off any scum that comes to the surface. Reduce the heat to low and simmer for about 1 ½ hours. Then add the root vegetables and stir well to blend thoroughly. Re-cover the casserole dish and simmer the stew for another 1 ¼ hours or until the meat is tender when pierced with the tip of a knife. Remove casserole from heat and discard the two bouquet garnis.


Served hot with a tossed green side-salad and some crusty bread and a good glass of red wine, it makes a very special meal.

Venison can be roast – it is a dry meat so it is better cooked covered by a pastry crust made of just flour and water with the meat well larded with bacon or beef fat, or it can be cooked in tinfoil well covered with beef dripping. Cook for about 25 minutes to the pound. Uncover 20 minutes before removing and sprinkle with flour to brown it off before serving.

source

This post has been edited by bigbaldybloke: Jul 26 2008, 04:54 PM

Thanks BBB. I get alot of venison too so I will be trying out your recipe. But I'm hoping to get a recipe just for Bear Stew. If I can't find one I'm sure that bear meat would work just fine with the venison stew.

sorry its not in metric or such

3 lb Bear meat
1/4 c Vinegar
1 tb Salt
4 c Water
1/4 c Shortening
1 Medium onion, sliced
1 Green pepper, chopped
1 cl Garlic
1/2 c Chopped celery
1 7 oz. can tomato paste
2 c Canned tomatoes
1 ds Tabasco Sauce (hot sauce)
1/2 ts Salt
1/4 ts Pepper

Trim all fat of meat and wash meat well in cold water.
Cut into 1 1/2 inch cubes and soak at least 15 minutes in 4 cups of water to which has been added 1/4 cup vinegar and 1 tablespoon salt. Drain and pat dry.
Melt shortening in a heavy fry pan, add bear meat and brown well on all sides.
Add onion, garlic and celery and simmer until onion becomes translucent.
Add remaining ingredients, mis well, cover and simmer for 30 minutes or until meat is tender. Serves 4 to 6.

Thanks svcbadass. I think I'll give that one a go.