Cooking bear steak differs from preparing meat from a cow because of the deeper flavor and tougher texture of the bear. For a more tender steak, you will need to marinate the bear before it is cooked. Deep flavors in the marinade complement the strong bear taste. Claret, thyme, bay leaves, peppercorns and parsnip make the perfect marinade. Serve the steak over a chive, mustard, tomato and garlic paste, which is spread over the center of the plate and covered with fried onions.
Combine in a bowl 1 cup of wine vinegar, 2 cups of claret, 1 tsp of thyme, 12 sprigs of parsley, 2 bay leaves, 2 carrots, 1 tbs of salt, 16 peppercorns, 1 onion, 2 cloves of garlic and 1/2 cup of raw parsnip. This is your marinade.
Place 4-6 lbs. of bear steak in a pan and cover completely with the marinade. Cover and refrigerate for up to four days. Turn the meat over several times as it is marinating.
Mix 3 tbsp. each of butter and minced chives. Add 1 1/2 tsp. French mustard, 2 tbsp. tomato paste, 1/2 crushed garlic clove and 1/2 tsp. Worcestershire sauce. Spread the paste over the middle of the plate. Cover with pan-fried onions.
Remove the meat from the marinade and pat dry with a paper towel. Discard the marinade. Meanwhile, heat a large frying pan on top of the stove.
Sear both sides of the steak in the pan and then reduce heat, basting frequently with butter or a garlic-butter mixture. Let the steak cook until it is well done, to kill any parasites, about 10 minutes on each side. Place over the paste and onions to serve.
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Phillip Chappell has been a professional writer in Canada since 2008. He began his work as a freelancer for "Senior Living Magazine" before being hired at the "Merritt News" in British Columbia, where he wrote mostly about civic affairs. He is a temporary reporter for the "Rocky Mountain Outlook." Chappell holds a Bachelor of Journalism in computer programming from University College of the Cariboo.
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