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Author Topic: SWEET N SOUR "BLACK BEAR"  (Read 3644 times)

Offline HEADSHOT

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SWEET N SOUR "BLACK BEAR"
« on: February 29, 2008, 12:17:14 PM »
just in time for the spring season!


ALWAYS BE SURE MEAT IS FULLY COOKED TO AVOID "TRICHINOSIS"!

CUBE 2 LBS OF BEAR MEAT! SPRINKLE WITH SALT N PEPPER, THEN DREDGE WITH FLOUR. BROWN IN A LITTLE SHORTENING, AFTER THE BEAR PIECES ARE BROWNED, ADD 1/2 CUP WATER, 1/4 CUP WINE VENEGAR, 2 TBLS SOY SUACE. COVER AND SIMMER FOR 1 HR! "OR UNTIL FORK TENDER ABOUT AN HOUR" NOW ADD 1 CUP APRICOT JAM, 1 GREEN PEPPER "DICED", AND COOK ABOUT ANOTHER 20 MIN. SERVE OVER HOT RICE FOR A GREAT ASIAN BEAR DISH! 

Any game meat maybe substituted!

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Offline ICEMAN

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Re: SWEET N SOUR "BLACK BEAR"
« Reply #1 on: February 29, 2008, 02:16:18 PM »
Sounds yummy! We have really been enjoying our bear meat lately. Marinating overnight, then shishkabob with deer, and duck. Great treat.
molṑn labé

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Offline Hacksaw

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Re: SWEET N SOUR "BLACK BEAR"
« Reply #2 on: March 15, 2008, 10:53:37 PM »
Sounds great. I have been trying to find a decent recipe for some sweet and sour. I haven't really liked the store bought stuff. I am definitely going to try this out, just with deer instead. I do alot of asian dishes with my venison. Lately, I have switched from cooking in a pan to a new wok. I get the wok real hot and just use a couple of tbls. of oil. I dredge the meat lightly in a mixture of flour and corn starch and it crisps up real nice, kind of like the sweet and sour pork you get at a good chinese restaurant.

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Re: SWEET N SOUR "BLACK BEAR"
« Reply #3 on: March 18, 2008, 08:03:22 PM »
If I ever get one I will try that.  :drool:

Offline HEADSHOT

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Re: SWEET N SOUR "BLACK BEAR"
« Reply #4 on: March 19, 2008, 07:01:29 AM »
to change it a little, cube the meat before you cook it! really does a great job!
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Offline bowpredator

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Re: SWEET N SOUR "BLACK BEAR"
« Reply #5 on: March 19, 2008, 07:32:13 AM »
I love BBQ and really like pulled pork sandwiches. I found a packet at the store for it. Instead of pork I used a 3 1/2 lb elk roast. 1/2 cup cider viniger, 1/2 cup catchup, 1/2 cupbrown sugar and the season packet for 8 hours on slow in the crock pot. Turned out great.

 


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