Hunting Washington Forum
Community => Butchering, Cooking, Recipes => Topic started by: HEADSHOT on February 29, 2008, 12:17:14 PM
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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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Sounds yummy! We have really been enjoying our bear meat lately. Marinating overnight, then shishkabob with deer, and duck. Great treat.
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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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If I ever get one I will try that. :drool:
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to change it a little, cube the meat before you cook it! really does a great job!
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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.
