Mohawk Marinated Bear Steak Recipe
Yield: 1 recipeRecipe by luhu.jp
Ingredients:
4: bear steaks, 1 1/2 thick
2: wild onions, sliced
1 cup: indian vinegar,
1 cup: water,
1/2 cup: maple syrup,
2 tbsp: spice bush powder,
1 tbsp: salt,
1 tbsp: bear fat, rendered
1: salt and pepper,
Directions:
Get a bear just before hibernation, as they are usually fat and rich at
this time. All fat should be trimmed off the meat, which is very easy as
bear meat is not marbled like beef. Marinating the meat makes it taste
better and makes the meat tender and juicy.
In a large pottery bowl mix the onions, Indian vinegar, wataer, maple
syrup, spice bush powder and salt. Let stand for a couple of hours, then
put in the bear steaks. Put in a cool place for about 24 hours, turning
the steaks every once in a while.
Remove the steaks from the marinade, let them drain and pat them dry. Heat
a heavy frying pan and rub the pan with the rendered bear fat. Place the
steaks in the pan and sear on both sides. Lower the heat and finish
cooking, adding more fat to prevent sticking. Remove steaks from the
frying pan. Add a little flour and water to thicken the gravy. Pour gravy
over the individual steaks on the serving dish. Serve with potatoes.
Source: "Indian Cookin", compiled by Herb Walker, 1977
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
Source from luhu.jp
this time. All fat should be trimmed off the meat, which is very easy as
bear meat is not marbled like beef. Marinating the meat makes it taste
better and makes the meat tender and juicy.
In a large pottery bowl mix the onions, Indian vinegar, wataer, maple
syrup, spice bush powder and salt. Let stand for a couple of hours, then
put in the bear steaks. Put in a cool place for about 24 hours, turning
the steaks every once in a while.
Remove the steaks from the marinade, let them drain and pat them dry. Heat
a heavy frying pan and rub the pan with the rendered bear fat. Place the
steaks in the pan and sear on both sides. Lower the heat and finish
cooking, adding more fat to prevent sticking. Remove steaks from the
frying pan. Add a little flour and water to thicken the gravy. Pour gravy
over the individual steaks on the serving dish. Serve with potatoes.
Source: "Indian Cookin", compiled by Herb Walker, 1977
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
Source from luhu.jp