Ingredients

1 C. tarragon vinegar
2 bay leaves
1 C. red wine
1 C. water
6 sm. bear steaks, 1-inch thick
Salt and pepper to taste
4 Tbsp. dry mustard
Flour
2 C. beef stock

Cooking Instructions

Combine the first 4 ingredients. Place the bear steaks in a bowl and pour the wine mixture over steaks. Marinate in refrigerator for 24 hours, turning steaks occasionally. Drain the steaks and reserve 1/2 cup marinade. Wipe the steaks dry and pound the salt, pepper, and mustard into steaks. Dredge with flour and brown on both sides in small amount of hot fat in a Dutch oven. Add the beef stock and reserved marinade and cover. Simmer for 1 hour or until steaks are tender, adding water as needed. Yield 6 servings.
 
 
"For the bread of God is that which comes down out of heaven, and gives life to the world." (John 6:33)