Bear Stew LbNA # 52230
|Owner||Ghost of IRA Boxer|
|Placed Date||Mar 6 2010|
|Found By||Adams Trails|
|Last Update||Mar 7 2010|
Once, when I was alive and well and living in New Orleans, there was a restaurant that served all kinds of wild and exotic game. I had a hankering for a good piece of bear meat, always have, and it haunts me still, in the afterlife. So I went to this restaurant and ordered a bear steak, and I donít mind telling you, I was rather disappointed. It was wild tasting and stringy and I think a little rancid. I spent the rest of my life looking for a good bear recipe. It wasnít until I expired, (killed by a baby bear, Iím convinced of it!) that I found a recipe that I am dying to try. I ran into an old friend of mine, Davy Crockett, the other day (in the afterlife, mind you, you run into all kinds of famous souls), and I asked him if he had a good recipe for bear, seeing as how he had been killing them since he was 3. He gave me this one, which Iíll share with you, although I havenít yet tried it. Iím still perfecting my bear trapping skills.
150 pounds bear meat ( baby bear is best as itís
still naÔve in the ways of the world
and an average one weighs about 200 pounds).
9 1/3 cups all-purpose flour
1 cup dried oregano
1 cup salt
1 cup black pepper
9 1/3 cups butter
4 2/3 cups olive oil (you may need more in the spring
as the bear has used up a lot of fat over
37 onions, chopped
37 cups beef broth (or you can use Texas wine. It's a little-known fact that Texas bears have a propensity for wine, often showing up at a Texas winery for a little tasting.)
150 bay leaves
75 pounds red potatoes, diced
38 pounds fresh mushrooms
190 carrots, sliced
75 turnips, cubed
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 20 to 30 gallons water.
Add bear meat, onions, broth, bay leaves, potatoes,
mushrooms, carrots and turnips. Cook on medium-high
hear for 2 to 3 days. Add more water as needed.
BEAR STEW will be available at the TALE7 event on March 6, 2010. I'll be there in spirit.