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Bear Stew

• 3 pounds bear meat, cut in 1" cubes
• 1 Tablespoon salt
• 1/4 cup shortening
• 2 cloves garlic, minced to a pulp (I use 4 whole Ramps - tops and bottoms)
• 1/2 cup diced celery (or 2 T. chopped wild celery)
• 1 onion, sliced (wild onion can be used)
• 1 green pepper, diced
• 2-3 wild crabapples (peeled and cored) or 1 small tart apple
• 1 cup dry white wine (homemade, of course)
• 1 (6 once) can tomato, crushed (dash of Tabasco) - I use 1 cup of ripe ground cherries
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Season the bear meat with salt to taste and pan fry in shortening until browned. Sauté the garlic, celery, onion and green pepper. Simmer until onion is golden brown. Add remaining ingredients and mix well. Cover and simmer 30 minutes or until meat is well done.
4-6 Servings

Bonnie Farner