Swedish Style Bear Steak
Have been bear hunting lately? Me neither, but I figured someone out there has been, or maybe someone gave them some bear meat to eat. Since we're trying to show folks how the 10derizer can be used on any meat, we just couldn't pass up the chance of sharing this recipe that we ran across out on the primevalsuits.com website.
The gentleman who wrote this recipe states he has spent a lot of time bear hunting, but has yet to bring one home. He has a friend that harvested a bear and gave him some of the meat, and this recipe is the result of him cooking that meat that he received from his friend.
He used an instant pot for this recipe, but you can also use a slow cooker. It's recommended you cook the meat 4-5 hours in the slow cooker, otherwise the process is pretty much the same!
He added some green beans to the pot as well. You can too!
- 2 lbs bear steaks
- 2 tsp garlic powder
- 1 tsp sea salt
- 1 tsp ground black pepper
- 2 Tbsp corn starch
- 2 Tbsp olive oil
- 1 medium white or yellow onion
- 1 cup low sodium broth (beef, bear, venison, etc.)
- 3-4 crush tomatoes
- Small bunch fresh sage (whole)
- Small bunch fresh thyme (whole)
Season steaks with garlic powder, sea salt and black pepper.
Use the 10derizer to thoroughly tenderize each of the steaks.
Dredge both sides of steaks with corn starch.
Heat olive oil in skillet.
Cook onions in olive oil until translucent, about 3 mins.
Sear bear steaks quickly, with onions.
Place thyme and sage in bottom of instant pot.
Place steaks and onions on top of herbs.
Deglaze the skillet with some beef broth.
Add broth to instant pot.
Add tomatoes to instant pot. DO NOT STIR!
Place lid on pot, seal and PRESSURE COOK for 45 minutes. After cook time, allow for 15 minute natural release.
Remove the steaks from the instant pot and discard the herbs.
You can make a thicker gravy by using the saute option on the instant pot, after removing the steaks, and reduce sauce.
Pour sauce over steak and serve with rice!