Wednesday, January 22, 2014

Braised Bear!

The Topp family -- Jim, his wife Mary, and teenage son Rocky -- lived on the farm at the lower end of the valley. The roaming elk foraging for food didn’t really bother the Topp family all that much, except when they had to occasionally chase one or two out of their vegetable garden, or the small corn patch the Topps would plant each year. But what followed the elk down from the mountains, shadowing the animal’s movements did...


If you don't have any bear on hand, you can substitute beef.
Older bear meat can be prepared as follows:

Salt and pepper
1 cup sliced onions
4 tbsp. bacon fat
Bear steak, 3" thick
1 1/2 cups broth
1 cup red wine
2 tbsp. tomato paste

Pound the flour and dry seasonings into the steak with the edge of a plate or a meat pounder.

Brown the onions in the bacon fat and add the meat.

Brown meat well on all sides.

Add part of the broth and wine and bring to a boil. Cook briskly for 5 minutes. Turn steak, reduce heat, and cover the pan.

Simmer for 1-1 1/2 hours, adding more liquid if necessary. When steak is tender, remove it to a hot platter.

 Add the tomato paste and additional liquid, if needed, to the pan juices to make a smooth sauce. Taste for seasoning and pour over the steak.

 Surround with boiled potatoes, garnish with parsley, and serve with sautéed mushrooms.

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