|
|
Bear Fillet In Burgundy
|
by:
|
|
Necessary Ingredients:
Marinade: 4 cups chopped mixed onions 1 1/2 cups chopped carrots 1 1/2 minced garlic cloves 2/3 cup chopped celery 2 bay leaves 1 tsp. tarragon 5 cups dry white wine Fillet of Bear: 1 Fillet of bear salt 6-8 medium onions, peeled 1/2 package baby carrots 1 cup sliced celery 6 cups burgundy 2 cups beef stock |
|
Cooking Directions:
Combine all marinade ingredients. Marinate bear fillet in a refrigerator for 3-4 days. When preparing to cook, pat the meat dry with paper towels. Preheat oven to 325 degrees. Salt the meat well. Place the fillet in a roasting pan and add vegetables. Pour wine and stock over all and put uncovered roast in oven. Cook for 3 1/2 hours. Baste frequently. Bear Fillet is done when center of roast does not bleed when pierced with two-tined fork. Serves 6 |
Return to Recipes Page |
|
|
|