Going through old recipes and found a collection of stuff my ex/late husband asked for when somebody gave him some ground bear meat and some steaks. (OK, It was a strange relationship: he married me for my culinary skills and after the divorce I had to teach him how to cook)

From Lynn in Fargo
PS: He didn't die from eating the bear. It was later.

CALICO BEAR

1/2 lb. Bacon, cut crosswise into postage-stamp sized pieces
1/2 lb. bulk Pork Sausage
1 lb. Ground Bear
1 large onion, chopped
1/2 cup catsup
2 to 4 Tbs. cider or wine vinegar
2 Tbs. yellow mustard (like French’s®)
1/3 cup brown sugar
1/3 cup dark molasses
1 Tb. Kitchen Bouquet® or Chinese brown sauce
1/4 tsp. Tabasco® Sauce
1 can Butter Beans
1 can Kidney Beans
1 can Pork & Beans
1 can Lima Beans
1 can Great Northern Beans

In big skillet, fry Bacon, Sausage and Bear until done. Remove from pan and add onion to drippings. Cook onion till soft and remove. In crock pot, combine meats, onion, catsup, vinegar, mustard, sugar, molasses, Tabasco® and Kitchen Bouquet®. Drain all beans in colander, rinse if desired. Add to crock pot. Taste for salt and seasonings. Cook on low for several hours.

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Bearinades

Wine Marinade

1 C.dry red wine (Burgundy, Bordeaux, Beaujolais, Zinfandel etc.)
1/2 C.dry white wine, (Chablis, Sauterne, etc.)
1 carrot, sliced
1/2 onion, chopped
1 bay leaf
10 peppercorns, cracked
1 clove garlic, crushed
2 Tbs. oil

Red Wine Marinade

2 Tbs. Olive Oil
1/2 tsp. mixed dry herbs (Bouquet Garni)
1 1/2 cups Burgundy

Soy Sauce & Sherry Marinade

1/2 C. Soy Sauce
2 Tbs. sugar
3 Tbs. dry sherry
1 tsp. lemon juice
2 Tbs. oil
1/4 tsp. fresh ginger root, shredded
1 clove garlic, crushed

Directions for Marinades

Mix all ingredients and marinate bear for at least 24 hours, turning meat several times. (You can use a big Zip-Loc® bag, if you squeeze most of the air out you won’t have to turn the meat.) Drain well and pat dry. Brush with oil before grilling. When bear is browned on both sides but not done, brush with marinade every 5 minutes or so.
NOTE: I’m a little leery of rare bear, but if you cook it too long it will be very tough and dry.

Collected by Bert Christensen
Toronto, Ontario