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Many hunters claim black bear is nature’s forgotten delicacy. The following is a time-tested and delicious recipe for you to try. With a main ingredient of black bear, successful meals are virtually guaranteed. Don’t forget to share your harvest and recipes with family, friends and needy people.

Ingredients

3 lbs. bear stew meat, cubed
salt and pepper
½ tsp. powdered thyme
3-4 tbsp. flour
2-3 tbsp. lard, oil or bacon fat
1 large onion, diced
2 celery tips with leaves
3 carrots, sliced
½ tsp. marjoram
1 tsp. Worcestershire sauce
2 cups red wine or enough to cover
1 clove garlic, smashed
1 tsp. Beef boullion powder (or 2 cubes)

Directions

  1. Sprinkle meat cubes with salt, pepper, and half the thyme, then coat heavily with flour. In Dutch oven or electric skillet, melt fat and saute the meat cubes on all sides in several batches so the pieces are not crowded, remove cubes that are nice and brown to make way for more.
  2. When all the meat is browned, saute onion, green peppers, carrots and celery in the same pan, adding more fat if necessary until onions are barely translucent.
  3. Return the meat to the pan, add the rest of the ingredients, then cover and simmer for about 1-1/2 hours. Add water as flour absorbs the liquid from the meat cubes. This may need to be repeated.

Reprinted courtesy of the Ontario Federation of Anglers & Hunters

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