Frosty fare
Tasty wild fish and game lunches for those long days out on the ice
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BLACK BEAR GOULASH
- 2 tbsp canola oil
- 3 cups bear shoulder or leg, 1-inch dice
- Salt and pepper, to taste
- ½ onion, diced
- 2 carrots, sliced
- 2 cups diced potato
- ¼ cup tomato paste
- 2 tbsp flour
- 1 tbsp paprika
- ½ cup red wine
- 2 cups beef stock
- Add oil to a pot and heat to medium-high. Season bear with salt and pepper, then brown on all sides in the pot. Add onion, carrots and potato; sauté for 5 minutes.
- Lower heat to medium, and add tomato paste, flour and paprika. Stir to combine, then mix in wine and beef stock.
- Bring to a simmer then check seasoning; cover with a lid and place in a preheated 300°F oven. Cook for 2 hours, or until meat is tender.
- Pour piping hot goulash into a large, vacuum-insulated food container. On the ice, serve in bowls with crusty bread.