Eating Wild
Bear in Bergundy
- 2 pound meat cubed
- ½ cup seasoned flour
- 4 tablespoons cooking oil
- 1 ½ cups red Bergundy wine
- 1 tablespoon grated nutmeg
- 1 teaspoon cinnamon
Dredge meat with seasoned flour and brown in the oil over medium-high heat. Add wine, nutmeg, and cinnamon, and cook in a pressure cooker according to manufacturer’s instructions at 10 pounds pressure for 2 hours. Test for Tenderness; if not as tender as desired, continue cooking without pressure, testing every 15 minutes. Canned or thawed frozen vegetables can be added to meat to make a stew. Serves 4 or more.
Excerpt from:
The Hunter's Game Cookbook
Author: Jacqueline E. Knight
unknown
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