A hunting buddy brought me a piece of Black Bear from the Pamlico Sound area of NC.
It's a frozen strip with some marbling about 2" diameter by about 12" from the shoulder.
He suggested stewing it.
I aint never cooked no dadburn bear before and was hoping someone here might offer some insight... and possibly egg'n it?
He was generous to also supply me with venison tenderloin, ground venison and a couple gadwalls that he bagged last Nov. but that's a subject for another time.
I would appreciate any suggestions.[p]By the way, this is one crazy forum.
Cheers and Beers,[p]WD