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Bear In Burgundy Recipe

by Global Cookbook

Ingredients

2 lb Bear meat cubed 1/2 c. Seasoned flour 4 Tbsp. Veg. oil

1 1/2 c. Red Burgundy wine 1 Tbsp. Grated nutmeg 1 tsp Cinnamon

Directions

1. Dredge meat with seasoned flour and brown in the oil over medium-high heat. Add in wine, nutmeg, and cinnamon, and cook in a pressure cooker according to manufacturer's instructions at 10 pounds pressure for 2 hrs. Test for tenderness; if not as tender as desired, continue cooking without pressure, testing every 15 min. Canned or possibly thawed frzn vegetables can be added to meat to make a stew.
2. This recipe yields 4 or possibly more servings.

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