-----bear marinade-----
1 cup dry sherry
1/2 cup salad oil
4 teaspoons prepared herb blends -- (heavy
- on garlic and pepper is
- best)
-----bear basting sauce-----
1/2 cup catsup
1/4 cup vinegar
1 6 oz. can tomato paste
1 clove garlic -- crushed
1 cup dry white wine
salt and pepper to taste
Instructions:
Bear meat may be cooked in much the same way as their counterparts
of beef cuts. Keep in mind, however, two facts when dealing with bear.
It does not have the same fat content as that of beef and therefore
will need additional larding or marinating for tenderizing. Bear meat
MUST be thoroughly cooked due to trichinosis tendencies. Marinade
bear meat 6-8 hours or overnight. Basting Sauce: Blend well.
