Skillet Bear

Skillet Bear

1 pound of bear cut into ¾ inch cubes

2 small fresh sweet onions from the garden – chopped

I package fresh mushrooms - sliced

Five peppercorns and a couple of juniper berries ground in a pestle

Red wine (a dry red like Chianti or Merlot)

Beef base

Ketchup

Butter, olive oil and flour

In a skillet heat 2T each of butter and olive oil. More if needed. Generously season the bear with ground pepper and juniper. Dredge in flour and add to hot skillet. Toss in the onions. Sear on high heat until browned then add 1 c each of red wine and beef base. A splootch of ketchup too.  Cover and simmer for an hour+ with the lid slightly askew and stir periodically.

Pour yourself a glass of red wine.

After the sauce has reduced somewhat add your mushrooms and simmer another 15-30 minutes covered.

Refresh your wine.

Remove the lid from the pan and reduce further. The sauce will continue to thicken.

Serve with noodles, spuds, spaetzle or whatever. I used leftover crashed potatoes and some garden peas. Your bear will be tender to the fork.  The Frau declared this an exceptional dish.

This will enhance your domestic tranquility. I guarantee it…