Best Bear Stew Recipes

BIG BEAR STEW

Big Bear Stew image

If you kill a bear, you better have something good to make out of it! This stew is delicious! Serve with a crusty bread!

Provided by Kyle

Categories Soups, Stews and Chili Recipes Stews

Yield 8

Number Of Ingredients 14

Ingredients

4 pounds bear meat
¼ cup all-purpose flour
1 teaspoon dried oregano
1 teaspoon salt
1 teaspoon ground black pepper
4 tablespoons margarine
2 tablespoons olive oil
1 onion, chopped
1 cup beef broth
4 bay leaves
2 pounds red potatoes, diced
1 pound fresh mushrooms
5 carrots, sliced
2 turnips, cubed

Steps:

In a large mixing bowl combine flour, oregano, salt and pepper. Place bear meat in the bowl a little at a time and coat well.
Heat oil and butter in a large skillet. Fry the bear meat until browned. Let drain on paper towels.
Fill a large Dutch oven with 2 to 3 quarts water. Add bear meat, onions, beef broth, bay leaves, potatoes, mushrooms carrots and turnips. Cook on medium-high heat for 2 to 3 hours. Add more water as needed.

Nutrition Facts : Calories 584.6 calories, Carbohydrate 30.9 g, Fat 28.1 g, Fiber 4.8 g, Protein 51.2 g, SaturatedFat 1.5 g, Sodium 617.7 mg, Sugar 6 g

BEAR STEW-SLOW COOKER,PRESSURE COOKER

Bear Stew-slow cooker,pressure cooker image

This is my First Bear Recipe Hope you enjoy

Provided by Catherine Ferensic

Categories Wild Game

Time 5h15m

Number Of Ingredients 11

Ingredients

2 lb bear stew meat
2 bay leaves
salt
pepper
italian seasoning
garlic
celery
onion
carrots
red potato
water

Steps:

1. Put meat in slow cooker or pressure cooker season meat,add water in pc I browned seasoned meat,add veggies,slow cook thicken stew serve

BEAR STEW

Bear Stew image

A stew of bear meat is made similarly to a beef stew. The meat is dredged in seasoned flour and browned in oil, then simmered in beef broth with turnips, carrots, potatoes, and mushrooms.

Provided by CHEF GRPA

Categories Meat

Time 2h20m

Yield 8 serving(s)

Number Of Ingredients 14

Ingredients

4 lbs bear meat
1/4 cup all-purpose flour
1 teaspoon dried oregano
1 teaspoon salt
1 teaspoon ground black pepper
4 tablespoons margarine
2 tablespoons olive oil
1 onion, chopped
1 cup beef broth
4 bay leaves
2 lbs red potatoes, diced
1 lb fresh mushrooms
5 carrots, sliced
2 turnips, cubed

Steps:

1. In a large mixing bowl combine flour, oregano, salt and pepper. Place bear meat in the bowl a little at a time and coat well.
2. Heat oil and butter in a large skillet. Fry the bear meat until browned. Let drain on paper towels.
3. Fill a large Dutch oven with 2 to 3 quarts water. Add bear meat, onions, beef broth, bay leaves, potatoes, mushrooms carrots and turnips. Cook on medium-high heat for 2 to 3 hours. Add more water as needed.
My Note: I have been making this receipe for over 55 years -- when I was first introduced to bear meat! It is fantastic! I have also altered the water ingrediant and used a can of cream of mushroom so that there is some "gravy" to pour all over. On occassion, I have seen some people wrinkle their nose at the thought of eating bear meat but when I serve this, they change their minds! Many times, they can't even tell the difference! A stomach doesn't care as long as it's good and this is one of the best. Add/subtract you favorite veggies and enjoy!
I also added 3 stalks celery, sliced, and sometime a can of cream of mushroom soup.
Or I added Guinness beer to the slow cooker with out one quarts water.
I fried the meat in a pot, so when I added water, it would get all the brown bits stuck in the pan. Since we were given this meat, not harvested by us, I was unsure how old it was and how it was prepared, so I added 1 T of vinegar to the water. This tenderizes the meat while cooking and does not leave a vinegary taste. Also added the salt at the end.
If you didn't have any bear, but beef stew meat. And needed a recipe for turnips and this is very good. I also added some whole allspice and parsnip, as well as whole pepper kernels instead of ground. I'd only suggest to add the turnips and mushrooms about 1/2hr before the end as they got rather soft. Otherwise it's very tasty, even my 15mo old enjoyed it!

WILD BEAR STEW

Wild Bear Stew image

This recipe is a great way to use up any trimmings you may have when done dressing out the bear. Serve with toasted bread or hot rolls.

Provided by CHEF GRPA

Categories Lunch/Snacks

Time 3h50m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

2 lbs bear meat, cubed to 1 inch
2 tablespoons flour
1 tablespoon Worcestershire sauce
1 teaspoon soy sauce
1 tablespoon olive oil
1/2 teaspoon season salt
5 celery ribs, sliced
1 lb carrot, sliced
5 large potatoes, peeled & sliced in chunks
1 onion, sliced
1 can tomato soup, condensed

Steps:

Lightly season meat with salt and pepper, coat with flour. Heat olive oil in a skillet brown meat on bothe sides. Place the meat in a Dutch oven and cover with water. Add season salt and bring to a boil, cover and simmer for two hours.
Add vegetables and more water if needed, simmer for one hour. Add Worcestershire sauce, soy sauce, soup, salt, and pepper, simmer for 15 minutes. Remove heat and let it sit for 30 minutes. Ready to serve.

BILL BOB'S BEAR STEW

Bill Bob's Bear Stew image

Cousin Bill Bob could fix anything. He'll tell you -- "It ain't broke it just needs some more duck tape and a splash of WD40." He fixed this up -- Right Good. Over an Open Fire.

Provided by Gary Hancq

Categories Other Main Dishes

Time 3h20m

Number Of Ingredients 11

Ingredients

1 good sized chunk off the haunch of the bear
6 good sized boilin' potatoes
6 large carrots cut into chunks
1/2 clump celery cut length of your thumb
2 large onions diced coarse
1 pkg dry onion soup mix
1/2 c flour
1/2 tsp garlic powder or 3 minced cloves
dash(es) salt and pepper
2 can(s) your best beer
dutch oven or covered oven pan

Steps:

1. If the woods are too far away a nicely veined 3 to 4 pound Chuck Roast will do. "Choice or Prime" preferred.
2. Cube the meat to 1/4 the size of you Bull Durham tobacco pouch or to size of thumb from tip to first knuckle joint.
3. Git the Dutch Oven jist as hot as ye can git it. Put the Bay Leafs in the bottom (Keep count of Bay Leafs so you can retrieve and remove before serving, They can be a choke hazard). Dump the chunked meat in, sprinkle with 1/2 cup Flour, the Dry Onion Soup mix, and 1/2 teaspoon Garlic Powder or three minced cloves, and a dash of salt and pepper.
4. Give everything a good mixin' and cook on high heat for 10 or 15 minutes, while stirring.
5. Now back the Dutch oven off the fire a bit and add the Potatoes (quartered), Carrots, Celery and Onions. Don't forget the two cans of Beer. Dump 'em in. Put the lid on the dutch oven, set it on the hot "Coals", scoop a few coals on top of lid, and allow to cook.
6. Sit back and enjoy about three rounds of Euchre. Tend the oven with a little gentle stirring every 1/2 hour or so. Should be done in 2 to 2 1/2 hours. If the gravy inside looks a little thin sprinkle on 1/4 cup additional Flour, and give a gentle stir. Cook at 350 degrees if cooking in oven.
7. Spoon it up and serve with Corn Bread or Biscuits.
8. Do your best to retrieve the Bay Leafs so your pals don't choke and commence a law suit. Hey! Is there any Beer left?