4 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

Get a 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.

In a 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.

Remove 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.