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GOOD OLE COUNTRY STYLE BEAR




Source of Recipe


Master Chef Don Easley
Slice bear meat into serving size portions about 1/4 inch thick.
Tenderize with a meat hammer.
Dredge in seasoned flour.
Brown quickly in a small amount of oil.
Add enough water to cover meat.
Cover pot tightly and simmer until tender over low heat. Thicken gravy to desired consistency with flour.
Season to taste.
Dehydrated onion soup may be used to flavor, as may fresh onion slices.