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