Braised Bear Steak

Older bear meat can be prepared as follows:

Flour
Salt and pepper
Thyme
1 cup sliced onions
4 tbsp. bacon fat
Bear steak, 3" thick
1 1/2 cups broth
1 cup red wine
2 tbsp. tomato paste

Pound the flour and dry seasonings into the steak with the edge of a plate or a meat pounder.
Brown the onions in the bacon fat and add the meat.
Brown meat well on all sides.
Add part of the broth and wine and bring to a boil.
Cook briskly for 5 minutes.
Turn steak, reduce heat, and cover the pan.
Simmer for 1-1 1/2 hours, adding more liquid if necessary.
When steak is tender, remove it to a hot platter.
Add the tomato paste and additional liquid, if needed, to the pan juices to make a smooth sauce.
Taste for seasoning and pour over the steak.

Surround with boiled potatoes, garnish with parsley, and serve with sautéed mushrooms. (be carful yuns dont get them ther bad ones)