BURGUNDY BEAR
Another good reason to have a bottle of burgundy in the house |
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Source:
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North American
Hunting Club
"The Art of Wild Game Cooking" p.56 |
Prep Time:
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1 hour
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Ingredients |
Utensils |
| 1/4 cup flour |
Dutch oven |
| 1/4 teaspoon salt |
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| 1/4 teaspoon pepper |
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| 1 pound bear meat, cubed |
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| 2 tablespoons vegetable oil |
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| 1 cup beef broth |
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| 1 1/2 cups burgundy wine |
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| 1 tablespoon parsley |
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| 1 pinch of allspice |
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| 1 pinch thyme |
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| 1/2 teaspoon garlic grains
(garlic powder) |
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| 2 carrots, cut into chunks |
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| 1 medium onion, sliced thin |
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Egg noodles |
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Directions
Combine flour, salt and pepper in a small bag and shake well to blend
Add the bear meat, and shake to coat the meat
In a Dutch oven, heat the oil and butter over medium high heat
Brown the meat evenly on all sides
Reduce to low and add the broth, wine and seasonings
Place carrots and onions in the pot
Cover and cook over low heat for 1 hour or until meat is tender
Serve over buttered noodles |
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