Wild Bear Stew Recipes

BEAR STEW

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!

WILD BEAR STEW

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.

BIG BEAR STEW

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.

SPEZZATINO DI CINGHIALE: WILD BOAR STEW

Steps:

• Heat up the extra-virgin olive oil in a large stewing pot. Add the onion, carrot, and celery. Cook until the vegetables have become soft. Add the cubed wild boar and season with nutmeg, salt, and black pepper. Mix the ingredients together and add the wine. Allow the wine to reduce. Add the tomato puree, beef broth, and salt. Cover with a lid and cook for 2 hours.

WILD BOAR STEW

Steps:

• In a skillet fry bacon until crisp.
• Remove bacon, cool, crumble and set aside.
• Pour off all but about 3 Tbsp of bacon grease.
• Cook boar meat cubes, onion, garlic, and curry powder in remaining grease until meat is browned Stir during cooking.
• Stir in 1/4 cup of water.
• remove from heat and set aside.
• In a 2 qt casserole combine, parsley, stewed tomatoes, carrots and potatoes.
• Add meat mixture to casserole and mix well.
• Bake at 350 degrees for 30 minutes.
• Mix 2 Tbsp cornstarch with 1/4 cup water and stir into casserole.
• Bake for 30 more minutes or until meat and vegetables are tender.