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Ingredientes
- 1 pt. tarragon vinegar
- 2 peppercorns
- 3 bay leaves
- 1 stick cinnamon
- 2 onions, quartered
- 1/2 teaspoon thyme
- 1/2 teaspoon basil
- 1/2 teaspoon rosemary
- 1 c. chopped celery
- 2 pound bear meat, cut in cubes
- 1 c. chopped shallots
- Salt and pepper to taste
- Flour
- 1 pt. water
- 1 stick butter
- 2 tbsp. Worcestershire sauce
- 1 lg. can sliced mushrooms
Direcciones
- Combine the vinegar, peppercorns, bay leaves, cinnamon, onions, thyme, basil, rosemary, and celery and pour over the bear meat in a bowl. Marinate in refrigerator for 24 hrs. Drain bear meat; strain and reserve the marinade.
- Cook bear meat in a Dutch oven in small amount of fat till browned. Sprinkle with shallots, salt, pepper, and small amount of flour and add in water, reserved marinade, butter, Worcestershire sauce, and mushrooms. Simmer for 2 hrs or possibly till the bear meat is tender, adding water as needed. Yield 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 321g | |
| Recipe makes 8 servings | |
| Calories 329 | |
| Calories from Fat 187 | 57% |
| Total Fat 20.99g | 26% |
| Saturated Fat 7.29g | 29% |
| Trans Fat 0.0g | |
| Cholesterol 30mg | 10% |
| Sodium 211mg | 9% |
| Potassium 228mg | 7% |
| Total Carbs 7.92g | 2% |
| Dietary Fiber 1.1g | 4% |
| Sugars 2.25g | 2% |
| Protein 24.02g | 38% |
