How to cook bear meat

Bear meat is very useful for weak people with reduced immunity, who suffered a long illness and those who suffer from cardiovascular diseases, digestive disorders and other, difficult to treat, ailments. Bear meat has a peculiar taste, which depends on what the animal ate and how much meat is fatty. Because the fat gives the bear an unpleasant odor. But, if the meat is pre-processed correctly, you get a very tasty meal. For example, braised bear meat with mushrooms.

You will need

• • 2 kg bear meat;
  • cumin
  • grass mint
  • garlic
  • crushed juniper berries - to taste;
  • 1-2 carrots;
  • 1 small turnip;
  • 1 parsley root;
  • 2 medium onions;
  • 0.5 kg fresh white mushrooms;
  • 1 liter of bread kvass;
  • 100 g cranberries;
  • tablespoons of flour;
  • vegetable oil for frying meat and sauteed flour;
  • parsley and dill;
  • sugar
  • pepper
  • salt - to taste.

Instruction

1. To cook braised bear meat, you must first remove the peculiar smell. To do this, wash the meat under cold water, lightly dried with a cloth, and then RUB with cumin, garlic, pour the dry grass mint and crushed juniper berries. And then kept in a cool place during the day.
2. Thus prepared meat is rinsed to remove residue of herbs, salt, grate black pepper and put to obzhivatjsya on the pan in a little vegetable oil.
3. During this time, peel the carrots, turnip, bulb onion and parsley root. Chop the carrots and parsley roots into strips, turnip – diced, onion – rings. Mushrooms wash, cut into slices legs, and hats - small pieces.
4. When frying the meat will appear a light crust, put it in a saucepan, pour bread kvass, add the vegetables, mushrooms and put to stew. After some time to check the contents of the saucepan for salt and add as needed.
5. When the meat is soft, spread it on a plate, and in the remaining broth put the cranberries in advance passerovannoy flour, pour a bit of sugar and boiled for half an hour.
6. The finished sauce pour stewed bear meat and bring to boil. Put in the plate portions, sprinkle with chopped parsley, dill and serve.