WILD BEAR STEW
This recipe is a great way to use up any trimmings you may have when done dressing out the bear. Serve with toasted bread or hot rolls.
Provided by CHEF GRPA
Categories Lunch/Snacks
Time 3h50m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Lightly season meat with salt and pepper, coat with flour. Heat olive oil in a skillet brown meat on bothe sides. Place the meat in a Dutch oven and cover with water. Add season salt and bring to a boil, cover and simmer for two hours.
- Add vegetables and more water if needed, simmer for one hour. Add Worcestershire sauce, soy sauce, soup, salt, and pepper, simmer for 15 minutes. Remove heat and let it sit for 30 minutes. Ready to serve.
BEAR STEW
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.
Provided by CHEF GRPA
Categories Meat
Time 2h20m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- 1. 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.
- 2. Heat oil and butter in a large skillet. Fry the bear meat until browned. Let drain on paper towels.
- 3. Fill a large Dutch oven with 2 to 3 quarts water. 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.
- My Note: I have been making this receipe for over 55 years -- when I was first introduced to bear meat! It is fantastic! I have also altered the water ingrediant and used a can of cream of mushroom so that there is some "gravy" to pour all over. On occassion, I have seen some people wrinkle their nose at the thought of eating bear meat but when I serve this, they change their minds! Many times, they can't even tell the difference! A stomach doesn't care as long as it's good and this is one of the best. Add/subtract you favorite veggies and enjoy!
- I also added 3 stalks celery, sliced, and sometime a can of cream of mushroom soup.
- Or I added Guinness beer to the slow cooker with out one quarts water.
- I fried the meat in a pot, so when I added water, it would get all the brown bits stuck in the pan. Since we were given this meat, not harvested by us, I was unsure how old it was and how it was prepared, so I added 1 T of vinegar to the water. This tenderizes the meat while cooking and does not leave a vinegary taste. Also added the salt at the end.
- If you didn't have any bear, but beef stew meat. And needed a recipe for turnips and this is very good. I also added some whole allspice and parsnip, as well as whole pepper kernels instead of ground. I'd only suggest to add the turnips and mushrooms about 1/2hr before the end as they got rather soft. Otherwise it's very tasty, even my 15mo old enjoyed it!
BEAR ITALIANO / BEAR STEW
Just keep your eye on the pan when it get around 2.5 hours, cause you will start to see the water evaporating very quickly. Only add it as needed, approx 1-1.5 cups at a time, don't over load it....The times that i have used my recipe it didn't take more than two and a half, to, two hours and forty five minutes to cook the meal and i notice the longer you leave it actually starts to dry out the meat a little. But i must say, the meat will melt in your mouth, It is so delicious
Provided by CHEF GRPA
Categories Bear
Time 2h45m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Cook mushrooms and red peppers in butter until soft. Remove from pan. Brown meat in drippings. Add all other ingredients except spaghetti. Bring to a boil; cover and reduce heat. Simmer for 2 1/2 to 3 hours. Add water as needed, you will need to add water a little more often when it gets close to being done.
Nutrition Facts : Calories 145, Fat 7.3, SaturatedFat 4.4, Cholesterol 18.6, Sodium 781, Carbohydrate 17.8, Fiber 3.2, Sugar 10.1, Protein 4.7
BIG BEAR STEW
If you kill a bear, you better have something good to make out of it! This stew is delicious! Serve with a crusty bread!
Provided by Kyle
Categories Soups, Stews and Chili Recipes Stews
Yield 8
Number Of Ingredients 14
Steps:
- 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 water. 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.
Nutrition Facts : Calories 584.6 calories, Carbohydrate 30.9 g, Fat 28.1 g, Fiber 4.8 g, Protein 51.2 g, SaturatedFat 1.5 g, Sodium 617.7 mg, Sugar 6 g
ITALIAN SAUSAGE AND BEAN STEW
Classic, flavour-packed stew of Italian sausages cooked with beans, celery, onions and Cirio Chopped Tomatoes for a rich and satisfying lunch or dinner
Provided by lfarrow19
Time 35m
Yield Serves 4
Number Of Ingredients 10
Steps:
- Heat oil in a pan and fry sausages to brown lightly all over.
- Turn down heat and add onion, celery and garlic over gentle heat to soften but not brown.
- Pour over Cirio Chopped Tomatoes and bring to bubbling.
- Season, then turn down to simmer for 10 minutes.
- Add sage and bay leaves. Spoon in cannellini beans and stir.
- Season again and cook for another 5 minutes to heat beans.
NORTHERN ITALIAN BEEF STEW
This hearty beef and vegetable stew that can be made in the slow-cooker is a family favorite. It is also the backbone for an excellent beef soup, if you actually find yourself with leftovers.
Provided by Karen Barris Calabro
Categories Soups, Stews and Chili Recipes Stews Beef
Time 4h50m
Yield 8
Number Of Ingredients 16
Steps:
- Heat olive oil in a large skillet over medium-high heat. Cook beef in batches in hot oil until browned completely, about 5 minutes per batch. Remove browned beef cubes to a plate lined with paper towels, keeping skillet over heat and retaining the beef drippings.
- Cook and stir onion, celery, and carrots in the retained beef drippings until just softened, 2 to 3 minutes. Stir mushrooms and garlic into the onion mixture.
- Pour red wine into the pan; bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Continue cooking the mixture until the wine evaporates, 7 to 10 minutes. Stir tomatoes into the mixture.
- Return beef to skillet with potatoes, basil, thyme, marjoram, and sage. Pour beef stock and tomato sauce over the mixture. Bring the liquid to a simmer.
- Reduce heat to low and simmer until the beef is very tender and the sauce is thick, 4 to 6 hours.
Nutrition Facts : Calories 475.7 calories, Carbohydrate 34.4 g, Cholesterol 102 mg, Fat 10.2 g, Fiber 7.2 g, Protein 49.9 g, SaturatedFat 2.7 g, Sodium 500.5 mg, Sugar 11.3 g
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