Bear Stew

2 pounds bear meat, cut in 1-1/2 inch cubes, all fat removed

1/4 cup bacon drippings or vegetable oil


salt and pepper

1 bay leaf

pinch dried thyme

3 stalks celery, cut on diagonal

1 small onion, diced

2 cloves garlic, minced

1/2 cup dry red wine

2/3 cup water

1/2 cup tomato sauce

1 medium chopped onion

3 medium carrots, sliced into rounds

Coat meat in flour seasoned with salt and pepper. Brown meat on high heat with bacon drippings or oil. Add meat and all remaining ingredients to slow cooker on low setting.

Cook about 6 hours then add chopped onion. Saute sliced carrots and celery in butter until slightly tender.

Add to pot and cook approximately 2 more hours or until desired tenderness.

Copyright 1998-2014 Stephen Ricciardelli