Bill Bobs Bear Stew Food

BIG BOB GIBSON BBQ RIBS

Big Bob Gibson BBQ Ribs image

Provided by Food Network

Time 4h30m

Yield 4 to 6 servings

Number Of Ingredients 6

Ingredients

2 slabs ribs
3/4 cup your favorite dry rub (recommended: Big Bob Gibson Seasoning and Dry Rub)
1 cup apple juice
1 cup grape juice
3/4 cup your favorite BBQ sauce (recommended: Big Bob Gibson Championship Red Sauce)
1/4 cup honey

Steps:

Preheat a grill or the oven to 250 degrees F.
Pull membrane off of the back of the ribs. Sprinkle 1/4 cup of rub over each slab, front and back. Place ribs, meat side up, on the grill or in the oven for 2 hours. Remove and place each slab on a doubled aluminum foil square, meat side down. Combine the marinade ingredients. Pour 1 cup of marinade over each slab while wrapping tightly in foil. Cook for 1 more hour at 250 degrees F. Remove slabs from foil and sprinkle with remaining 1/4 cup of rub. Cook an additional 1 hour, uncovered, until ribs are tender.
Mix together the BBQ sauce and honey. Remove ribs from the oven and paint with finishing glaze, and cook for another 15 minutes. Cut and serve.

WILD BEAR STEW

Wild Bear Stew image

This recipe is a great way to use up any trimmings you may have when done dressing out the bear. Serve with toasted bread or hot rolls.

Provided by CHEF GRPA

Categories Lunch/Snacks

Time 3h50m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

2 lbs bear meat, cubed to 1 inch
2 tablespoons flour
1 tablespoon Worcestershire sauce
1 teaspoon soy sauce
1 tablespoon olive oil
1/2 teaspoon season salt
5 celery ribs, sliced
1 lb carrot, sliced
5 large potatoes, peeled & sliced in chunks
1 onion, sliced
1 can tomato soup, condensed

Steps:

Lightly season meat with salt and pepper, coat with flour. Heat olive oil in a skillet brown meat on bothe sides. Place the meat in a Dutch oven and cover with water. Add season salt and bring to a boil, cover and simmer for two hours.
Add vegetables and more water if needed, simmer for one hour. Add Worcestershire sauce, soy sauce, soup, salt, and pepper, simmer for 15 minutes. Remove heat and let it sit for 30 minutes. Ready to serve.

BOB'S MUSHROOM STEW

Bob's Mushroom Stew image

Our friend Bob has made this several times and we love it. It is called a stew but it has a nice texture and goes well with steak, chops or even a roast

Provided by Bergy

Categories Stew

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 14

Ingredients

2 tablespoons olive oil
2 medium onions, separated into rings
2 cloves garlic, chopped
1 lb button mushroom
1 (398 ml) can tomatoes with juice
1 cup red wine
1/4 cup brown sugar
2 tablespoons red wine vinegar
2 tablespoons Worcestershire sauce
2 tablespoons Dijon mustard
2 teaspoons fennel
1 tablespoon dried basil
salt and pepper
parsley (for garnish)

Steps:

In a skillet fry the onions and garlic in the Olive oil over med heat until light brown (10 minutes).
Add mushrooms and cover (5 Minutes).
Add remainder of the ingredients and cook over Med High heat about 8 minutes.
Put into a serving dish and sprinkle with parsley and serve.

Nutrition Facts : Calories 242.9, Fat 7.7, SaturatedFat 1.1, Sodium 328.7, Carbohydrate 30.8, Fiber 3.6, Sugar 21.6, Protein 5.5

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