BLACK BEAR STROGANOFF
4 lbs black bear meat, cut into cubes
1 bottle dry red wine (3 1/3 cups)
3 whole cloves
1 bay leaf
3 ribs celery, chopped
1 clove garlic, crushed
1/2 cup flour
1/2 cup bacon drippings or oil
4 onions, sliced
6 tbsp butter (divided use)
4 cups beef broth or buffalo broth
salt and freshly ground black pepper to taste
1 lb mushrooms, sliced
4 cups sour cream
Place the bear meat in a ceramic bowl and pour the wine over the meat. Add the cloves, bay leaf, celery, and garlic. Let marinate in a cool place three days.
Drain the meat and pat dry. Pound each cube flat. Dredge meat pieces in the flour and brown, a few at a time, in the bacon drippings or oil. Transfer meat as it is browned to a large casserole.
Sauté the onions in three tbsp of the butter and add to the casserole. Add the broth, salt, and pepper, and simmer covered, until meat is tender, about one hour.
Sauté the mushrooms in the remaining butter. Add to the meat. Warm the sour cream; mix in a little hot broth; then stir into the bulk of the meat mixture. Reheat, but do not boil. Serves 16.