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Ingredientes
- 1 whl Bear loin or possibly fillet - (6 to 7 lbs)
- 2 Tbsp. Vegetable oil to 3 tbspns
- 4 med Onions minced
- 4 x Carrots minced
- 3/4 c. Vinegar
- 2 tsp Salt
- 4 c. Dry white wine
- 2 x Garlic cloves chopped Salt to taste Freshly-grnd black pepper to taste
- 3 x Bay leaves
- 1 1/2 tsp Tarragon
- 3 x Celery ribs with leaves on
- 1/2 tsp Chopped garlic
- 2 tsp Minced capers
- 2 tsp Minced scallions
- 1 Tbsp. Minced parsley
- 1/2 c. Sliced mushrooms Salt to taste Freshly-grnd black pepper to taste
- 3 Tbsp. Butter
- 3 Tbsp. Flour
- 1 x Clove crushed
Direcciones
- Cook all marinade ingredients in a sauce pan for 5 min. Let cold. Place meat in non-metallic container. Pour the marinade over the meat. Keep in a cold place, covered 3 to 4 days turning the meat over daily.
- When ready to cook, remove the meat and wipe dry. Save the marinade. Cut the fillet into 3/4-inch pcs or possibly into chops. Brown the meat in the oil - several pcs at a time.
- To prepare the sauce, lb. the garlic, capers, scallions, parsley, mushrooms, salt and pepper together. When mixed to a paste, strain two c. of the reserved marinade into it and blend. Now heat the butter in the skillet, stir in the flour and cook slowly a few min to brown lightly. Add in the cloves and stir in the marinade sauce. Turn off the heat. Return to the heat and stir till thickened, then add in the browned steaks or possibly chops, and slowly simmer for 6 to 8 min.
- This recipe yields 8 to 10 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 310g | |
| Recipe makes 8 servings | |
| Calories 283 | |
| Calories from Fat 74 | 26% |
| Total Fat 8.43g | 11% |
| Saturated Fat 3.17g | 13% |
| Trans Fat 0.09g | |
| Cholesterol 57mg | 19% |
| Sodium 749mg | 31% |
| Potassium 535mg | 15% |
| Total Carbs 13.74g | 4% |
| Dietary Fiber 2.0g | 7% |
| Sugars 4.69g | 3% |
| Protein 15.87g | 25% |
