1 day 2 hours
6 Persons
- 1 cup olive oil
- 3 1/2 cups red wine (Merlot works great)
- 2 pounds bear meat, chopped into 1-inch pieces
- 1 chopped onion
- 4 cups milk (2% works fine)
- 14 ounces beef stock
- 4 medium russet potatoes, peeled and diced
- 6 stalks celery, diced
- 6 carrots, diced
- 2 tablespoons coriander
- 1 tablespoons cumin
- 3 tablespoons oregano
- 3 tablespoons basil
- 2 tablespoons fresh ground pepper
- 1 tablespoon salt
- Combine 1/2 cup olive oil, 1/2 cup red wine, and 1 tablespoon coriander in a large plastic resealable bag. Add the bear meat, seal the bag, and turn to coat. Refrigerate to marinate for 24 hours, then drain and pat bear dry with paper towels.
- Heat remaining olive oil in a Dutch oven over medium heat. Sear the bear meat and onions in the hot oil until browned, about 8 minutes, then add remaining ingredients. Simmer over low heat for 1 1/2 hours.
Source: http://mantestedrecipes.com/recipe/4398/creamy-bear-stew.aspx