Title: Bear Chops
Categories: Game Meat American
Yield: 1 Servings
| 6 | md | Bear Chops |
| 1 | | Clove Garlic, Halved |
| 2 | tb | Bacon Fat |
| 1 | lg | Onion, Chopped |
| 4 | lg | Carrots, Diced And Cooked |
| 4 | tb | Unbleached All-Purpose Flour |
| 4 | tb | Chili Sauce |
| 1/2 | c | Dry Wine |
| | | Salt And Pepper To Taste |
Rub the chops with the halved clove of garlic. Melt the bacon fat in a
skillet and sear the chops on both sides. Place the chops in a lightly
grease baking dish. Saute the onions and carrots in the skillet until the
onions are transparent but not browned. Mix in the flour, chili sauce and
wine. Cook until thickened. On top of each chop, place an equal amount of
the carrot mixture. Pour 1 cup of water into the baking dish; cover with
foil and bake at 375 Degrees F. for 60 to 70 minutes or until tender. From
Native Indian Wild Game, Fish, & Wild Foods Cookbook Edited By David Hunt