Bear Chop
3/4 Inch Bear Chops
Salt
Pepper
Paprika
Garlic
Onion Powder
1 cn Mushroom Soup
1 cn Mushrooms
Trim fat from chops. Roll in flour seasoned with salt, pepper, paprika,
garlic, and onion powder to taste. Brown in hot shortening and place in oven
pan.
Cover with a can of mushroom soup, a can of water and, if desired a can of
mushrooms with liquid. Place in oven at 350 degrees for 1 1/2 hours.
If desired, top with canned onion rings during last 20 minutes of baking.
Lynn's Spanish RiceM16 and Kat's Guacamole
SaladM21 and
Kat's Pinto Beans & FrijolesM24
and
Kat's Flour Tortilla BR26
and Mexican Sauces
M72
Bear Steak
2 lb Bear steaks
1/2 c Olive oil
1/2 c Lemon juice
1 tb Garlic powder
1 ts Salt
1 ts Pepper
1 ts Combination of oregano, marjoram, rosemary and/or mint
Trim all visible fat from the bear as it turns rancid rapidly.
Whisk the other ingredients together until emulsified. Use the emulsion to
marinate the meat for 2-3 hours, refrigerated. Longer marinading before cooking
does not improve the meat as the remaining bear fat will go rancid despite
refrigeration. Grill, broil or saute the steaks until WELL DONE.
Bear Steak
4 Bear steaks, 1
1/2" thick
2 Wild onions, sliced
1 c Indian vinegar
1 c Water
1/2 c Maple syrup
2 tb Spice bush powder
1 tb Salt
1 tb Bear fat, rendered
Salt and pepper
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 ppupt 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 ppan 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.
Mongolia lies in central Asia between Siberia on the north and China on the
south. It is slightly larger than Alaska.
The productive regions of Mongolia—a tableland ranging from 3,000 to 5,000
ft (914 to 1,524 m) in elevation—are in the north, which is well drained by
numerous rivers, including the Hovd, Onon, Selenga, and Tula. Much of the Gobi
Desert falls within Mongolia.