SIMPLY ELEGANT BEAR STEAK AND RICE
1 1/2 lbs. bear steak
1 1/2 tbsp. vegetable oil
2 large onions, cut into 1/2" slices, rings
1 can (10 3/4 oz.) condensed cream of mushroom soup
1 (4 oz.) can sliced mushrooms
drain & reserve liquid
1/2 cup dry sherry
1 1/2 tsp. garlic salt
3 cups hot cooked rice
Cut steak into thin strips. In a large skillet (oven-proof, if desired), brown meat in oil, using high heat. Add onions. Saute until tender crisp. Blend soup, sherry, liquid from mushrooms, and garlic salt. Pour over steak. Add mushrooms. Reduce heat; cover and simmer 1 hour or until steak is tender. (Or cover and bake at 350 degrees.) Serve over beds of fluffy rice. Makes 6 servings.

COUNTRY STYLE BEAR
Slice bear meat into serving size portions about 1/4" thick. Tenderize with a meat hammer. Dredge in seasoned flour. Brown quickly in a small amount of oil. Add enough water to cover meat. Cover pot tightly and simmer until tender over low heat. Thicken gravy to desired consistency with flour. Season to taste. Dehydrated onion soup may be used to flavor, as may fresh onion slices.

BRAISED BEAR WITH SWEET POTATOES
4 lbs. bear steak
2 cloves garlic, minced
1 med. onion, minced
3 stalks celery and leaves, chopped
6 raw sweet potatoes, sliced lengthwise
Cut bear meat into one-inch cubes, as for stew. Brown meat in bacon drippings or vegetable oil and put in roasting pan. Add 1/2 cup water and the minced garlic, minced onion, and chopped celery. Cover the stew and bake in oven at 350 degrees F. Add water as needed during cooking time. How long the meat needs to cook depends on the age of the animal. However, after 2 hours, check for tenderness. When the meat begins to get tender, add the raw sweet potatoes. Add water as necessary. Cover and cook until meat and potatoes are done.