Number of Servings: 8
1 pound lean bear meat cut into 1 inch cubes (substitute caribou or other venison)
3 14 ounce cans of stewed tomatoes
1 tablespoon table salt
1/4 teaspoon black pepper
12 ounces beer
3 cups water
1 medium onion chopped into 1/2 inch cubes
3 medium carrots chopped into 1/2 inch cubes
1 medium parsnip chopped into 1/2 inch cubes
1 medium turnip chopped into 1/2 inch cubes
1 medium green pepper chopped into 1/2 inch squares
1/4 cabbage chopped into 2 inch cubes
3 bay leaves
Brown meat with olive oil in large kettle, Dutch oven, or crock pot.
Add stewed tomatoes, beer, water, salt & pepper to taste. Simmer until meat is slightly tender and add other seasonings and bay leaves, as desired.
Add onions and carrots - simmer until water starts to boil (carrots take longer than other veggies.
Add parsnips and green pepper - simmer until water starts to boil.
Add cabbage - simmer until water starts to boil.
Remove bay leaves and check ingredients for taste and doneness before serving.
Serve with salad and bread.
Notes & Variations:
Other wild game may be substituted for the bear meat.
Potatoes can be added after the cabbage has simmered and the water starts to boil.
Note: Make sure to cook your bear well done to avoid trichinosis. A parasite common in wild game and once common in domestic pork. Cook the meat to an internal temperature of 165 degrees F for a minimum of 15 seconds.
Contributor: Carl Higby, RRGC
My ancestors were pretty imaginative when it came to fixing whatever food was available in the farming community. Many families did not have refrigeration until the mid-1900s. My Great Aunt Hazel's favorite method of preserving game meat was by canning in glass jars. A good share of their food was from bear, deer, elk, and other game around their farm. I can recall having "rabbit stew" that later turned out to be porcupine.
One of my fondest memories was a stew that Aunt Hazel served from a bear that she shot on their farm near Cavendish, Idaho. This bear happened to be a young one that had feasted on berries and was as tender as a grain fed calf. Mixed with carrots, onions and potatoes and other veggies, it made "fine fixin's".