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Freeze your flour. It keeps very well when frozen and will also kill any possible pests.
Corned Bear & Mustard Dill Sauce
Submitted by Paul B. See all of Paul B.'s recipes. | October 30th, 2022
Ingredients are for 10 Servings.
Scale It
Amount Unit Ingredient
2 cups
1/4 cup
4 quarts
2 tablespoons
5 pounds
3 cloves
2 tablespoons
1 tablespoon
1 tablespoon
1/2 teaspoon
1 1/2 cups
3/4 cup
2 tablespoons
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.

Submitted by Paul B. See all my recipes. | October 30th, 2022

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Tested and True
Instead of using a bowl for your veggie dip; use a hollowed out red cabbage. Not only is it a decorative serving dish, it can also be eaten.