STEVE'S BEAR STEW
Mouth-watering stew |
|
| Source: |
North American Hunting
Club
"Celebrating Wild Game" p.18, Stephen Gingrass, Lowell, MA |
| Prep Time |
14 hours
|
|
Ingredients |
Utensils |
| 3 pounds bear meat |
5 quart slow cooker |
| 1 bottle regular or hickory
marinade |
|
| 2 pounds small red potatoes,
quartered |
|
| 1 package celery, sliced |
|
| 1 pound baby carrots |
|
| 1 24 ounce package small whole
mushrooms |
|
| 2 packages onion gravy mix |
|
| 16 ounce package frozen peas |
|
| 2 large onions, thinly sliced |
|
| 2 teaspoons Worcestershire sauce |
|
| 1/2 teaspoon thyme |
|
| 1/2 teaspoon salt |
|
| 1 tablespoon bacon bits |
|
| 2 teaspoons crushed garlic |
|
| 2 beef bouillon cubes dissolved
in 1/2 cup water |
|
| 1
cup Madeira or red wine |
|
Directions
Marinate meat 24 to 36 hours in marinade
When ready to cook, boil potatoes until half cooked
Drain potatoes and place in a 5 quart slow cooker
Combine celery, carrots, mushrooms, onion gravy mix, peas, onions,
Worcestershire sauce, thyme, salt, bacon bits, garlic and bouillon
Mix well and cook on low setting for about 12 hours
Add wine and cook for another 2 hours |
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