Print
Email
Add a photoServings: 1
Ingredients
- 2 c. Sea salt
- 1/4 c. Sugar
- 4 quart Warm water
- 2 Tbsp. Pickling spice
- 5 lb Bear meat
- 3 x Minced garlic cloves
Directions
- Dissolve salt & sugar in warm water; stir in pickling spice. Place meat in casserole dish & sprinkle with garlic. Cover meat with salt water, put on lid nd allow to stand for 3 weeks in a cold dry place, turning meat once a day. To prepare for cooking, rinse meat & soak in clean water overnight. Pour off water. Put in deep heavy pan or possibly Dutch oven; add in fresh water just to cover. Simmer 4 hrs.
- Sauce: 2 Tbls. butter 1 Tbls. flour 1 Tbls. powdered mustard 1 healthy pinch pepper 1 1/4 c. bear stock 3/4 c. half & half 2 Tbls. dry dill
- Heat butter in a saucepan; stir in flour, mustard & pepper. Add in a few Tbls. warm stock & whisk till smooth paste. Add in remaining stock. Stir & simmer 5 min. Add in cream & dill. Keep hot over low heat while meat is being sliced. Serve warm.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
