Bear stew a l'espagnole
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Bear meat |
| ¼ | cup | Vinegar |
| 1 | tablespoon | Salt |
| 4 | cups | Water |
| ¼ | cup | Shortening |
| 1 | Medium onion, sliced | |
| 1 | Green pepper, chopped | |
| 1 | clove | Garlic |
| ½ | cup | Chopped celery |
| 1 | 7 oz. can tomato paste | |
| 2 | cups | Canned tomatoes |
| 1 | dash | Tabasco Sauce |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
Directions
Trim all fat of meat and wash meat well in cold water.
Cut into 1½ inch cubes and soak at least 15 minutes in 4 cups of water to which has been added ¼ cup vinegar and 1 tablespoon salt.
Drain and pat dry.
Melt shortening in a heavy fry pan, add bear meat and brown well on all sides.
Add onion, garlic and celery and simmer until onion becomes translucent.
Add remaining ingredients, mis well, cover and simmer for 30 minutes or until meat is tender. Serves 4 to 6.
From _Northern Cookbook_ edited by Eleanor A. Ellis, Information Canada 1973.
Typos by Bert Christensen
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