Wild Bear Stew
Prep Time: 20-30 minutes | Cooking Time: 3.5 hours | Servings: 6
This recipe is a great way to use up any trimmings you may have when done dressing out the bear. Serve with toasted bread or hot rolls.
Lightly season meat with salt and pepper, coat with flour. Heat olive oil in a skillet brown meat on bothe sides. Place the meat in a Dutch oven and cover with water. Add season salt and bring to a boil, cover and simmer for two hours.
Add vegetables and more water if needed, simmer for one hour. Add Worcestershire sauce, soy sauce, soup, salt, and pepper, simmer for 15 minutes. Remove heat and let it sit for 30 minutes. Ready to serve.
- 2 lbs. bear meat, cubed to 1 inch
- 2 Tablespoons flour
- 1 Tablespoon Worcestershire sauce
- 1 teaspoon soy sauce
- 1 tablespoon olive oil
- 1/2 teaspoon season salt
- 5 celery stalks, sliced
- 1 lb carrots, sliced
- 5 large potatoes, peeled & sliced in chunks
- 1 onion, sliced
- 1 can tomato soup condensed
Recipe submitted by: Executive Chef Robert L. Gamble of the Janesville Country Club