Tips and Hacks
When using cornstarch and water mixture to make a "slurry", throw any extra in the trash and not down the drain.
Cornstarch will solidify and clog your drains.
Corned Bear & Mustard Dill Sauce
Submitted by Paul B. See all of Paul B.'s recipes. | October 30th, 2022
| Amount | Unit | Ingredient | |
| 2 | cups | ||
| 1/4 | cup | ||
| 4 | quarts |
Water
hot
| |
| 2 | tablespoons | ||
| 5 | pounds | ||
| 3 | cloves |
Garlic
chopped
| |
| 2 | tablespoons | ||
| 1 | tablespoon | ||
| 1 | tablespoon | ||
| 1/2 | teaspoon | ||
| 1 1/2 | cups |
Bear Stock
hot
| |
| 3/4 | cup | ||
| 2 | tablespoons |
Dill
dried
|
Sugar
Garlic
Pepper
Dill
Directions:
Dissolve the salt and sugar in hot water; stir in pickling spice.
Place the bear meat in a casserole dish and sprinkle with chopped garlic.
Cover meat with the salt water solution.
Place a lid on the casserole dish and allow to stand for 3 weeks in a cool dry place, turning the meat once a day.
To prepare for cooking:
Rinse meat and soak in clean water overnight or at least 6 hours.
The next day, pour off water. Place in a deep heavy pan or Dutch oven and add fresh water just to cover.
Simmer 4 hours.
For the sauce:
Melt butter in a saucepan; stir in flour, powdered mustard and pepper, to make a roux.
Add a few tablespoons of hot bear stock and whisk until smooth paste.
Whisk in the remaining hot stock. Stir and simmer for about 5 minutes to thicken the sauce.
Add half and half cream and dried dill.
Keep the sauce warm, over low heat, while the bear meat is being sliced.
Serve hot.
Place the bear meat in a casserole dish and sprinkle with chopped garlic.
Cover meat with the salt water solution.
Place a lid on the casserole dish and allow to stand for 3 weeks in a cool dry place, turning the meat once a day.
To prepare for cooking:
Rinse meat and soak in clean water overnight or at least 6 hours.
The next day, pour off water. Place in a deep heavy pan or Dutch oven and add fresh water just to cover.
Simmer 4 hours.
For the sauce:
Melt butter in a saucepan; stir in flour, powdered mustard and pepper, to make a roux.
Add a few tablespoons of hot bear stock and whisk until smooth paste.
Whisk in the remaining hot stock. Stir and simmer for about 5 minutes to thicken the sauce.
Add half and half cream and dried dill.
Keep the sauce warm, over low heat, while the bear meat is being sliced.
Serve hot.
Submitted by Paul B. See all my recipes. | October 30th, 2022
Filed Under:
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Cuisine: Canada
Tested and True
The difference between gelatine and agar is; gelatine needs to be cooled to set up, agar agar doesn't.
Agar will set up regardless if it's cooled or not.