PastryWiz Recipies & more PastryWiz Recipes: Home - Cake Decorating - Recipe Categories - BakingShop  
 

 

Recipe Category:
Almonds
Apple
Bagels
Banana
Beef
Beverages
Blueberry
Bread
Cake
Casserole
Cheesecake
Chocolate
Christmas
Cookies
Copycat
Coupons
Easter
Halloween
Ice-cream
Lemon
Lowfat
Muffin
Pasta
Peach
Pets
Pies
Pineapple
Pudding
Pumpkin
Seafood
Strawberry
Sugar-free
Valentine
Venison
Wedding
MORE ...







Measurements
      Title: Black Bear
 Categories: Meats, Main dish, Game
      Yield: 6 Servings
 
      4 lg Parsnips, peeled and cut
           And sliced in 1/4" julienne
           Freshly ground pepper
      8 T  Olive oil
      2 c  Beef stock
      1    Top round of Black bear
           (about 2 1/2 - 3 lbs) silver
           Skin removed
           All purpose flour
           Juice and julienned zest of
           2 limes
     12 oz Can of Coca-Cola
      6 c  Stemmed fresh spinach
           Salt to taste
 
  Thanks to Alan Higgins for sharing this recipe with me!
  Preheat oven to 500 degrees F. Place the parsnips on baking sheet,
  single layer, sprinkle w/ pepper.  Drizzle with 2tblsp olive oil in
  preheated oven 12 to 14 minutes or until golden brown.  While the
  parsnips are roasting, boil the stock in a small saucepan over high
  heat until reduced by half ;set aside. Slice the top round into 6
  1-inch-thick steaks. Dredge the meat lightly in flour and set aside.
  Place a large cast-iron skillet over very high heat and add 3tblsp of
  the olive oil.  when oil is hot sear the steaks 4-6 min./side. Remove
  the steaks to warmed serving plates. Add the lime juice, lime zest,
  COCA-COLA to the pan and boil for 3 minutes, stirring to scrape up
  the browned bits from bottom of pan.  Add the reduced stock, stirring
  to combine.  Turn up the heat as high as possible and cook to reduce
  the liquid to 1/2 cup.  Set aside and keep warm.   Place a medium
  saucepan over high heat and add the remaining 3tblsp olive oil.  Add
  the spinich and cook, stirring constantly, until it is wilted, about
  1 minute. season with salt and pepper.  TO SERVE: Place 1 steak on
  each plate.  Mound some spinach at base of each steak and arrange
  roasted parsnips across the center of each plate in a band.  Pour the
  warm sauce over the meat and serve.  NOTE:  carrots can be
  substituted for parsnips.
  Recipe is from the "GREAT CHEFS OF THE EAST" cookbook.  It was
  featured on the show of the same name.  It is credited to Jack
  McDavid, owner of Jack's Firehouse, a converted firehouse in downtown
  Phil. PA.
 


Print recipe, search recipes, browse recipes, or see today's recipe

PastryWiz - BakingShop - Cake Decorating - Jobs - Links

Send mail to PastryWiz with comments about this web site.
Recipe Disclaimer - Measurements Help - Sugar Substitution Chart