Got your bear? OK, here is a recipe to make it into some good eating:
Let’s get started:
3 pounds of bear stew meat
2 large sweet Vidalia onions, chopped
1 cup+ diced green pepper
¼ cup olive oil
2 strips of precooked bacon, cooled and minced fine
Spicecraft Venison Seasoning Marinade powder
Fresh ground pepper
1 cup Merlot wine or other non-sweet wine
3 cups water
5 cups peeled chunk cut carrots
1 Tbsp Worcestershire Sauce
Small Red Potatoes cooked on the side (I microwave right before
Stew is done), 2-3 small ones per person
- Lay bear stew meat out flat and lightly season with salt, pepper and Spicecraft. Turn all meat pieces over and repeat spicing on flip side.
- Heat oil in very large pan on medium high.
- Add meat and brown, turn and brown other side (important to actually brown so stew gravy has good color).
- Remove meat from pan with sieve spoon and set aside.
- Add chopped onions and peppers to oil and drippings.
- Cook on high till onion and pepper are soft.
- Put meat back in with onions and pepper mixture.
- Add 3 cups of water, 1 cup of Merlot wine and 1 Tbsp of Worcestershire.
- Cover and cook on medium low, adding water if it boils away.
For tougher meat cuts, cook till tender, about 3 hours.
For more tender stew meat cuts like sirloin, cook for 1.5 – 2 hours.
- When meat tests almost tender, add carrots and cook another half hour or until carrot are tender but not mushy. Do not add more water after carrots are added.
- Place red potatoes in shallow serving bowls for each serving. Dollop
Stew over potatoes and serve with homemade bread.
Note: I do not thicken with butter or flour. When the gravy mixture boil down and carrots are added, the juice will thicken a little on its own accord.