1940s Recipes + Menus

Bear Bourguignonne

May 1949

Cut 2 1/2 pounds lean bear meat (from one of the less tender cuts) into 1 1/2 inch cubes and roll each piece in a little flour which has been seasoned with salt and pepper. Cut 1/4 pound rather lean salt pork into cubes, place them in a heavy skillet or iron casserole, and, when the fat has been rendered over a low flame, add the pieces of bear meat, adding a little butter if necessary. Increase the heat and brown the meat well, then add 1 1/2 to 2 cups dry red wine, or enough barely to cover, 1 clove garlic, finely chopped, 1 small bay leaf, and a pinch thyme. Bring the mixture to a boil, lower the heat, cover tightly, and simmer very gently for 3 to 4 hours, or until the meat is tender, adding more wine if necessary. Thirty minutes before it is done, add 3 carrots, sliced, and 2 dozen small onions browned previously in butter. Taste for seasoning and serve very hot.

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