Mohawk Marinated Bear
steaks, 1 1/2" thick
2 Wild onions, sliced
1 cup vinegar
1 cup Water
1/2 cup Maple syrup
2 tb Spicebush powder
1 tb Salt
1 tb Bear fat, rendered
Salt and pepper
bear just before hibernation, as they are usually fat and rich at this
time. All fat should be trimmed off the meat, which is very easy as bear
meat is not marbled like beef. Marinating the meat makes it taste better
and makes the meat tender and juicy.
large pottery bowl mix the onions, Indian vinegar, water, maple syrup,
spicebush powder and salt. Let stand for a couple of hours, then put in
the bear steaks. Put in a cool place for about 24 hours, turning the
steaks every once in a while.
the steaks from the marinade, let them drain and pat them dry. Heat a
heavy frying pan and rub the pan with the rendered bear fat. Place the
steaks in the pan and sear on both sides. Lower the heat and finish
cooking, adding more fat to prevent sticking. Remove steaks from the
frying pan. Add a little flour and water to thicken the gravy. Pour gravy
over the individual steaks on the serving dish. Serve with potatoes.