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LOCATION: Recipes >> Variety Meats >> Title: Bear Roast

Print this Recipe    Title: Bear Roast

Categories: Game, Pork
Yield: 12 servings

4 lb Bear meat
Pepper to taste
Celery salt to taste
2 Garlic cloves
8 oz (piece) Salt pork
1 c Coffee [black]

Par boil the bear meat in 2 qts of water and 1 tb soda to
eliminate the wild taste. Season the bear meat with the celery
salt an pepper and place in a stock pot, adding the garlic, salt
pork, and enough water to cover; Cook `til meat is tender, then drain
RESERVING the pan juices. Place the meat in a roasting pan and top
with the onions, roast at 350x until brown, basting with the reserved
juices Thicken the remaining juices for gravy and serve over
potatoes served with the bear roast...

Title: Bear Sausage
Categories: Can/preserv, Game,
Yield: 5 pounds

5 Feet medium hog casings
4 lb Bear meat, trimmed of all
-fat, cubed
1 lb Pork fat, cubed
2 1/2 ts Salt
2 ts Black pepper
1 ts Celery seed
1/2 ts Dried thyme leaves
1/2 ts Dried svory
1/2 c Dry red wine

Prepare casings. Combine ingredients and grind through the coarse
disk. Grind through the fine disk, stuff casings, and tie off into 3"
links. Age in the refrigerator for two days. Cook as for fesh pork sausage.

Bear Chops
Keywords: wild game, meats, ethnic/native american

6 Medium Bear Chops
1 Clove Garlic, Halved
2 Tbls Bacon Fat
1 Large Onion, Chopped
4 Large Carrots, Diced And Cooked
4 Tbls Unbleached All-Purpose Flour
4 Tbls Chili Sauce
1/2 Cup Dry Wine
Salt And Pepper To Taste

Rub the chops with the halved clove of garlic. Melt the bacon fat in a
skillet and sear the chops on both sides. Place the chops in a lightly
grease baking dish. Saute the onions and carrots in the skillet until the
onions are transparent but not browned. Mix in the flour, chili sauce and
wine. Cook until thickened. On top of each chop, place an equal amount of
the carrot mixture. Pour 1 cup of water into the baking dish; cover with
foil and bake at 375 Degrees F. for 60 to 70 minutes or until tender.


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