Wild Forager
The Archive Site
Search
Join Our Group
Shop Our Store
Sponsored Links
Bear Stroganoff
- 3/4 cup butter
- 2 pounds of bear round, cube into 1" squares (all fat removed)
- 6 ounce jar of whole button mushrooms (morrels are good if you can find 'em)
- 1/4 cup white wine
- 1/4 cup vinegar
- 1 pint Brown Gravy
- 1 cup sour cream
- salt and pepper
- boiled rice or noodles (wild rice pilaf with almond slivers or hickory nuts)
Place 1/2 cup butter, the cubed bear meat and mushrooms in a heavy skillet and sauté until brown. Mix the white wine and vinegar and boil for 5 minutes. Heat the Brown Gravy and add the white wine and vinegar mixture. Add the sour cream to the hot gravy mixture stirring constantly. Add the remaining 1/4 cup of unmelted butter. Stir well. Drain all butter from the bear and mushrooms. Pour sauce over the bear and mushrooms. Salt and pepper to taste. Serve hot over cooked rice or noodles (wild rice pilaf)
4-6 Servings
Bonnie Farner