A stew of bear meat is made similarly to a beef stew. The meat is dredged in seasoned flour and browned in oil, then simmered in beef broth with turnips, carrots, potatoes, and mushrooms.
INGREDIENTS (for 8 servings):
- 4 pounds bear meat
- 1/4 cup all-purpose flour
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 4 tablespoons margarine
- 2 tablespoons olive oil
- 1 onion, chopped
- 1 cup beef broth
- 4 bay leaves
- 2 pounds red potatoes, diced
- 1 pound fresh mushrooms
- 5 carrots, sliced
- 2 turnips, cubed
PREPARATION:
Preheat oven to 325 degrees F (165 degrees C).
In a large mixing bowl combine flour, oregano, salt and pepper. Place bear meat in the bowl a little at a time and coat well.
Heat oil and butter in a large skillet. Fry the bear meat until browned. Let drain on paper towels.
Fill a large Dutch oven with 2 to 3 quarts waterr. Add bear meat, onions, beef broth, bay leaves, potatoes, mushrooms carrots and turnips. Cook on medium-high heat for 2 to 3 hours. Add more water as needed.