Creamy Bear Stew

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

 

1. 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.
2. 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