• Flour
  • Salt and pepper
  • Thyme
  • 1 cup sliced onions
  • 4 tbsp. bacon fat
  • Bear steak, 3" thick
  • 1 1/2 cups broth
  • 1 cup red wine
  • 2 tbsp.
  • tomato paste



Pound the flour and dry seasonings into the steak with the edge of a plate or a meat pounder. Brown the onions in the bacon fat and add the meat. Brown meat well on all sides. Add part of the broth and wine and bring to a boil. Cook briskly for 5 minutes. Turn steak, reduce heat, and cover the pan. Simmer for 1-1 1/2 hours, adding more liquid if necessary. When steak is tender, remove it to a hot platter. Add the tomato paste and additional liquid, if needed, to the pan juices to make a smooth sauce. Taste for seasoning and pour over the steak. Surround with boiled potatoes, garnish with parsley, and serve with sauteed mushrooms


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