| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Dutch | Meats | 1 | Servings |
INGREDIENTS
| 2 | c | Sea salt |
| 1/4 | c | Sugar |
| 4 | qt | Hot water |
| 2 | tb | Pickling spice |
| 5 | lb | Bear meat |
| 3 | Chopped garlic cloves |
INSTRUCTIONS
Dissolve salt & sugar in hot water; stir in pickling spice. Place meat in casserole dish & sprinkle with garlic. Cover meat with salt water, put on lid nd allow to stand for 3 weeks in a cool dry place, turning meat once a day. To prepare for cooking, rinse meat & soak in clean water overnight. Pour off water. Put in deep heavy pan or Dutch oven; add fresh water just to cover. Simmer 4 hours. Sauce: 2 Tbls. butter 1 Tbls. flour 1 Tbls. powdered mustard 1 pinch pepper 1 1/4 cups bear stock 3/4 cup half & half 2 Tbls. dried dill Melt butter in a saucepan; stir in flour, mustard & pepper. Add a few Tbls. hot stock & whisk until smooth paste. Add remaining stock. Stir & simmer 5 minutes. Add cream & dill. Keep warm over low heat while meat is being sliced. Serve hot. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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