| Community > Butchering, Cooking, Recipes |
| SWEET N SOUR "BLACK BEAR" |
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| HEADSHOT:
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! |
| ICEMAN:
Sounds yummy! We have really been enjoying our bear meat lately. Marinating overnight, then shishkabob with deer, and duck. Great treat. |
| Hacksaw:
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. |
| catwithboost:
If I ever get one I will try that. :drool: |
| HEADSHOT:
to change it a little, cube the meat before you cook it! really does a great job! |
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