Crock Pot Bear Stronganoff
By Tiffany Haugen
Our oldest son was very excited to cook up "Daddy's bear." Although he can be a picky eater, he is usually willing to try any type of wild game. Not being a fan of anything in a creamy sauce, we were pleasantly surprised when Braxton went for his third serving. Interestingly, it was a big old boar, taken in the spring. Even the old bears are excellent eating, if cared for properly.
2-3 pound bear roast (any venison can be used)
1 envelope (1-ounce) onion soup mix
1 10.5 ounce can cream of mushroom soup
2 tablespoons ketchup
1 tablespoon mustard
2 4-ounce cans sliced mushrooms or 1 cup fresh mushrooms, sliced
1 cup sour cream
Cut roast into 4-6 large chunks. Lay in the bottom of a crock pot or slow cooker. Sprinkle onion soup mix evenly over meat. Cover meat with cream of mushroom soup. Cover and cook on high heat 3 hours or until meat is very tender. Cut meat into bite-sized chunks, turn crock pot to low. Add ketchup, mustard and sliced mushrooms mixing carefully. Cook an additional hour. Before serving, add sour cream and warm. Serve over wide egg noodles and garnish with parsley.
Note: For signed copies of Scott & Tiffany Haugen's popular book, Cooking Big Game or other specialty cookbooks, visit www.tiffanyhaugen.com.