Post by Cela on Jan 29, 2013 16:21:26 GMT -5
-makes a full recovery and eats a bear.
So for the few of you that remember, my mom was mauled by a bear a few years back.
Well, she finished up writing a book about the incident, and her life: playboy mansion, radio stations, seeing first hand the writing of Roots, etc...
amzn.to/11gR60C
on.fb.me/Tssdu9
And her brother celebrated this by sending her a bear haunch that she promptly cooked into a stew, recipe here:
So yeah, proud as hell of her.
And take that Ghidorah!
So for the few of you that remember, my mom was mauled by a bear a few years back.
Well, she finished up writing a book about the incident, and her life: playboy mansion, radio stations, seeing first hand the writing of Roots, etc...
amzn.to/11gR60C
on.fb.me/Tssdu9
And her brother celebrated this by sending her a bear haunch that she promptly cooked into a stew, recipe here:
{Spoiler}Preheat oven to 325.
Thank the bear for providing you with this meal, then rinse, pat dry,and trim out the haunch (removing fat and silver skin) and cut into one or two-inch cubes, (depending on how big a mouthful of bear meat you want to confront) marinate overnight in a large plastic freezer baggie with a couple of cloves of garlic, sea salt, fresh ground pepper, a couple of shallots, a half cup of fresh-pressed olive oil, and a cup of vivid red wine. Turn a few times to coat evenly. (And here's the kicker: add a grind of fresh nutmeg to the marianade.) Refrigerate at least 12 hours. As with prepping all wild game, be certain to clean your board and knives thoroughly afterwards.
Next morning:
-Render the fat of several smoked bacon slices in a Dutch oven/kettle.
-remove the bacon and reserve to a plate. Pour off and save half the bacon grease.
-Add the bear cubes and brown in the kettle for about 8 minutes. Remove bear from kettle and save along with the bacon.
Cook a chopped onion, garlic, fresh thyme and a bay leaf in the reserved fat for about six minutes, stirring frequently. Turn up heat, add the bear meat and bacon, sprinkle with flour, salt and pepper and cook a couple of minutes to cook out the flour flavor. Deglaze with wine and add a couple cups of water, bring to boil, cover and pop it in the oven for 1 1/2 hours.
MEANWHILE:
Make a mirepoix of chopped baby carrots, celery and shallots, and add as many crushed, well- rinsed morel mushrooms as you can find/afford. (I used 8 oz of the dried ones.) Cut a head of garlic in half and wrap in cheesecloth, crush up a handful of dried fine herbes, (Oregano, sage, parsley, savory, fennel/tarragon, etc.) Throw all this in the pot, add another glug of wine, a couple pounds of assorted baby potatoes and another couple of cups of water if it needs it. Stir, cover and cook for another hour.
The meat will shrivel considerably (by about half) and becomes an intense flavoring agent, redolent of hazleuts, pears, apples, nutmeg and good old mushroomy umami with an almost floral finish lingering on the back of the palate for at least 45 seconds. It's really quite startling-- and uniquely delicious. Be sure to serve with a crusty French bread and a pushy, obtrusive red wine.
Thank the bear for providing you with this meal, then rinse, pat dry,and trim out the haunch (removing fat and silver skin) and cut into one or two-inch cubes, (depending on how big a mouthful of bear meat you want to confront) marinate overnight in a large plastic freezer baggie with a couple of cloves of garlic, sea salt, fresh ground pepper, a couple of shallots, a half cup of fresh-pressed olive oil, and a cup of vivid red wine. Turn a few times to coat evenly. (And here's the kicker: add a grind of fresh nutmeg to the marianade.) Refrigerate at least 12 hours. As with prepping all wild game, be certain to clean your board and knives thoroughly afterwards.
Next morning:
-Render the fat of several smoked bacon slices in a Dutch oven/kettle.
-remove the bacon and reserve to a plate. Pour off and save half the bacon grease.
-Add the bear cubes and brown in the kettle for about 8 minutes. Remove bear from kettle and save along with the bacon.
Cook a chopped onion, garlic, fresh thyme and a bay leaf in the reserved fat for about six minutes, stirring frequently. Turn up heat, add the bear meat and bacon, sprinkle with flour, salt and pepper and cook a couple of minutes to cook out the flour flavor. Deglaze with wine and add a couple cups of water, bring to boil, cover and pop it in the oven for 1 1/2 hours.
MEANWHILE:
Make a mirepoix of chopped baby carrots, celery and shallots, and add as many crushed, well- rinsed morel mushrooms as you can find/afford. (I used 8 oz of the dried ones.) Cut a head of garlic in half and wrap in cheesecloth, crush up a handful of dried fine herbes, (Oregano, sage, parsley, savory, fennel/tarragon, etc.) Throw all this in the pot, add another glug of wine, a couple pounds of assorted baby potatoes and another couple of cups of water if it needs it. Stir, cover and cook for another hour.
The meat will shrivel considerably (by about half) and becomes an intense flavoring agent, redolent of hazleuts, pears, apples, nutmeg and good old mushroomy umami with an almost floral finish lingering on the back of the palate for at least 45 seconds. It's really quite startling-- and uniquely delicious. Be sure to serve with a crusty French bread and a pushy, obtrusive red wine.
So yeah, proud as hell of her.
And take that Ghidorah!
