Bear meat must be cooked thoroughly. I prefer using a younger bears if possible; it can be cooked very well done and will still be tender.
2 lb. Bear Meat Cubed to 1 Inch
½ Cup Flour
½ Cup Shortening
½ Teaspoon Salt
½ Teaspoon Pepper
½ Cup Water
¼ Cup Red Wine Vinegar
3-Tablespoon Soy Sauce
1-Cup Apricot-Pineapple Preserves
1 Medium Bell Pepper Diced
Sprinkle bear cubes with salt and pepper, coat with flour. Brown well over medium heat in shortening (do not cover).
browning add water, wine vinegar, and soy sauce, cover and simmer for 45
preserves and peppers, cover and simmer for an additional 30 minutes.
-n- Sour Bear serves well over white rice or pan-fried Chinese noodles. Mashed
or baked potatoes, gravy, and hot bread rolls compliment well.
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