Wednesday, April 1, 2015

Honest Kitchen: Bear Stew

Honest Kitchen: Honest, whole food cooked from scratch. Simple, delicious and sometimes from the wild side. Robin, Erin and Michelle often prepare wild game, mushrooms, berries and other foods they harvest, grow or buy locally. Regardless - come cook with us. Copy this paragraph (please leave the links) into your blog and leave your link in comments each Wednesday so everyone can visit.

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I was worried when I got my bear that I would not like the taste of the meat.  My bear was 457lbs so there was a lot of meat to be had.  I gave some to friends to try and then had to figure out how I was going to try it myself.  I figured burger was the way to go, but in order to cook it thoroughly to kill any parasites, we had to pretty much dry it out.  I was not a fan.

Then, I attempted my stew recipe on some of the stewmeat.  I did my thing, added some spices and let it cook in the crockpot overnight.  When I was woken up at 2am by the smell, I knew things were looking up.  Little did I know that bear meat would become one of my favorites!


Bear Stew
Here is my very simple recipe:

Ingredients:
3 large carrots
3 celery stalks
2 can of condensed tomato soup
1 (or 2) packages of meat.
2 cups bouillon (I use beef)
4 potatoes


1. Shoot a bear.
2. Butcher the bear but don't let this happen.
3. Get out the crockpot.
4. Chop and add three large carrots and three large stalks of celery.
5. Add a package (or two) of the bear meat onto of the carrots and celery.
6. Add 2 cups of bouillon.
7. Add one can of soup.
8. Chop and add potatoes.
9. Add last can of soup.
10. Set crockpot on Low for 8-10 hours.


J.M. Hirsch, the Food Editor at The Associated Press actually tried it, liked it and tweeted about it! Feel free to tweak parts and add whatever you want for spices.

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