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Bear Fillet In Burgundy


MARINADE
4 cups chopped mixed onions
1 1/2 cups chopped carrots
1 1/2 minced garlic cloves garlic
2/3 cup chopped celery
2 bay leaves
1 tsp. tarragon
5 cups dry white wine

Fillet of Bear

1 Fillet of bear,
salt
6-8 medium onions, peeled
1/2 package baby carrots
1 cup sliced celery
6 cups burgundy
2 cups beef stock

Combine all marinade ingredients. Marinate bear fillet in a refrigerator for 3-4 days.

When preparing to cook, pat the meat dry with paper towels. Preheat oven to 325 degrees. Salt the meat well. Place the fillet in a roasting pan and add vegetables.

Pour wine and stock over all and put uncovered roast in oven. Cook for 3 1/2 hours. Baste frequently. Bear Fillet is done when center of roast does not bleed when pierced with two-tined fork.

Serves 6




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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