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Northern Style Bear Steaks
Sent in by James Salzwedel.
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~ 6 – 7 lb fillet of bear
~ 4 oz. pork fat
~ 2 tbsp oil
Marinade:
~ 3 medium onions chopped
~ 1 1/2 cloves garlic, minced
~ 4 shallots, chopped
~ 1 tsp coarse black pepper
~ 2 bay leaves
~ 1 1/2 cups diced carrots
~ 3/4 cup vinegar
~ 1 tsp chopped fresh tarragon leaves
~ 2 tsp salt
~ 5 cups dry wine
~ 2/3 cup minced celery
Sauce:
~ 1/4 clove garlic, minced
~ 1/4 cup fresh mushrooms, chopped
~ 1/2 tsp pickled onions, minced
~ 3/4 tsp salt
~ 1/4 tsp black pepper
~ 2 tsp capers, chopped
~ 1 tbsp parsley
~ 2 tbsp minced shallots
~ 2 cups of the marinade, strained
~ 2 tbsp butter
~ 3 tbsp flour
~ 1 clove, crushed
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Bear fillet must be prepared carefully, cutting out all sinews and nerves. Cut small slits in the meat equally spaced around the meat.
Cut the pork fat into thin strips and insert them into the slits.
Mix all the ingredients for the marinade in a pan and cook covered for 4 or 5 minutes. Allow to cool.
Place the meat in a large zip-lock bag or in an enamel crock or pot and pour on the marinade. Don’t use a metal container. Cover and place in refrigerator 3 – 4 days. Turn daily and keep it under the liquid.
When ready to cook, remove from marinade. Save the marinade.
Wipe the meat off with a damp cloth. Cut fillet into steaks ½ to ¾ inch thick. Cut through the pork fat.
Make the sauce by pounding the garlic, mushrooms, pickled onions, salt, pepper, capers, shallots and parsley together. When all is mixed into a paste, add 2 cups of the strained marinade.
Heat the oil in a large skillet and add the steaks. Brown on both sides, about 2 minutes per side.
Melt the butter in a pan and add the flour. Heat and stir until slightly brown. Add the clove and pour in the sauce mixture.
When well blended and thickened, pour over the steaks.
Allow to come to a boil then reduce heat and simmer 6 - 8 minutes, stirring and watching so it does not burn. The sauce must be thick and highly flavored.
Serve with baked or boiled potatoes and stewed dried apricots or cranberries. Enjoy.
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