Ingredients

1 pt. tarragon vinegar
2 peppercorns
3 bay leaves
1 stick cinnamon
2 onions, quartered
1/2 tsp. thyme
1/2 tsp. basil
1/2 tsp. rosemary
1 C. minced celery
2 lb. bear meat, cut in cubes
1 C. minced shallots
Salt and pepper to taste
Flour
1 pt. water
1 stick butter
2 Tbsp. Worcestershire sauce
1 lg. can sliced mushrooms

Cooking Instructions

Combine the vinegar, peppercorns, bay leaves, cinnamon, onions, thyme, basil, rosemary, and celery and pour over the bear meat in a bowl. Marinate in refrigerator for 24 hours. Drain bear meat; strain and reserve the marinade. Cook bear meat in a Dutch oven in small amount of fat until browned. Sprinkle with shallots, salt, pepper, and small amount of flour and add water, reserved marinade, butter, Worcestershire sauce, and mushrooms. Simmer for 2 hours or until the bear meat is tender, adding water as needed. Yield 4 servings.
 
 
"Then God said, "Behold, I have given you every plant yielding seed that is on the surface of all the earth, and every tree which has fruit yielding seed; it shall be food for you;" (Genesis 1:29)