Marinaded Bear

1 fillet or whole loin bear (6 to 7 pounds)
2-3 Tbs. vegetable oil

The Marinade

4 medium onions, chopped
4 carrots, chopped
3/4 cup vinegar
2 tsp. salt
4 cups dry white wine
2 cloves garlic, minced
salt and pepper to taste
3 bay leaves
1 1/2 tsp. tarragon 
3 celery ribs with leaves on

Sauce

1/2 tsp. minced garlic
2 tsp. chopped capers 
2 tsp. chopped scallions 
1 Tb. chopped parsley 
1/2 cup sliced mushrooms
salt and pepper to taste 
3 Tbs. butter 
3 Tbs. flour 
1 clove, crushed

Cook all marinade ingredients in a sauce pan for 5 minutes.   
Let cool and poor the marinade over the meat.  Place in
nonmetallic container.  Keep in a cool place, covered 3 - 4 days
turning the meat over daily.

When ready to cook, remove the meat and wipe dry.  Save the
marinade.  Cut the fillet into 3/4-inch pieces or into chops.  

Brown the meat in the oil - several pieces at a time.  To prepare
the sauce, pound the garlic, capers, scallions, parsley,
mushrooms, salt and pepper together.  When mixed to a paste,
strain two cups of the reserved marinade into it and blend.

Now melt the butter in the skillet, stir in the flour and cook
slowly a few minutes to brown lightly.  Add the cloves and stir
in the marinade sauce.  Turn off the heat.  Return to the heat
and stir until thickened, then add the browned steaks or chops,
and slowly simmer for 6 to 8 minutes.


                                       Serves 8-10