Recipe: gives new meaning to "SMOKEY BEAR"

i confess i have never tried any of these, but they were in my cookbook usa:
BARB'S BEST BEAR MEAT
15-25 lb. bear meat, leave any fat &
gristle on the meat
1 jar yellow mustard, Grey Poupon
2 (12 oz.) bottles A-1 steak sauce
1/2 c. black pepper
1/2 c. salt
2 (3 foot lengths) med. gauge wire
2 cedar shake shingles
12 (12 oz.) cans Budweiser beer
Preheat oven to 425 degrees. Place bear meat onto 1 shingle. Put mustard, A-1 sauce, pepper and salt on meat. Place 2nd shingle on top of meat. Tie both shingles together with Bear meat in the middle with the wire. Place the whole thing in a roaster pan. Pour 1 (12 ounce) can Budweiser over the top. Place in the oven for 4 hours. (Watch the time - it is critical). Drink the other 11 Budweisers. After 4 hours, remove from the oven. Untie the wire and discard, remove the top shingle and place on large platter. Take bear meat out of pan and place 2nd shingle on platter. Discard bear meat into trash. Eat shingles. They will taste much better than the bear meat, I Guarantee!
BEAR STROGANOFF
1 lb. cubed bear meat
1 can cream of mushroom soup
1 pkg. brown gravy mix
1 pkg. French onion
Rice
Cook bear meat until well done; drain excess fat in frying pan. Mix all ingredients with bear meat and bring to a boil, simmer for 30 minutes. Serve over rice or noodles.
BEAR STEAK
2 lbs. bear steak
1/2 tsp. ground ginger
1 tsp. salt
1/2 tsp. pepper
1 c. flour
1/2 c. shortening
Cut ripened steaks 1 inch thick and pound on both sides with a meat hammer. Mix spices and rub mixture vigorously into both sides of meat. Dredge in flour. Heat shortening in skillet and sear meat on both sides. Lower heat, add 3 tablespoons warm water, and cover skillet. Simmer steaks for 15 minutes, turning once. Test with a fork for tenderness.
TOUTE CUE (TOOT-K)
1 lb. lean ground beef
(venison or bear or
other game may be
used)
1 lb. ground pork
2 or 3 lg. boiled potatoes, mashed
1/4 tsp. ground cloves
1/8 tsp. ground sage
1/8 tsp. or tbsp. butter for potatoes
Salt & pepper to taste
2 pie crusts
1 lg. deep pie plate
Mix all ingredients together well after frying meat. Bake bottom crust until slightly done at 350 degrees. Remove from oven and put ingredients in crust. Put second crust on top and proceed as normal. (Pinching ends and putting fork holes in top. Excess crust may be used to decorate top.) Salt and pepper top crust. Bake in 350 degree oven until top is done. Remove and serve as you would pie with or without gravy and with a vegetable or salad.
MUSTARD - BEAR STEAKS
1 c. tarragon vinegar
2 bay leaves
1 c. red wine
1 c. water
6 sm. bear steaks, 1-inch thick
Salt and pepper to taste
4 tbsp. dry mustard
Flour
2 c. beef stock
Combine the first 4 ingredients. Place the bear steaks in a bowl and pour the wine mixture over steaks. Marinate in refrigerator for 24 hours, turning steaks occasionally. Drain the steaks and reserve 1/2 cup marinade. Wipe the steaks dry and pound the salt, pepper, and mustard into steaks. Dredge with flour and brown on both sides in small amount of hot fat in a Dutch oven. Add the beef stock and reserved marinade and cover. Simmer for 1 hour or until steaks are tender, adding water as needed. Yield 6 servings.
SAVORY BEAR
1 pt. tarragon vinegar
2 peppercorns
3 bay leaves
1 stick cinnamon
2 onions, quartered
1/2 tsp. thyme
1/2 tsp. basil
1/2 tsp. rosemary
1 c. minced celery
2 lb. bear meat, cut in cubes
1 c. minced shallots
Salt and pepper to taste
Flour
1 pt. water
1 stick butter
2 tbsp. Worcestershire sauce
1 lg. can sliced mushrooms
Combine the vinegar, peppercorns, bay leaves, cinnamon, onions, thyme, basil, rosemary, and celery and pour over the bear meat in a bowl. Marinate in refrigerator for 24 hours. Drain bear meat; strain and reserve the marinade. Cook bear meat in a Dutch oven in small amount of fat until browned. Sprinkle with shallots, salt, pepper, and small amount of flour and add water, reserved marinade, butter, Worcestershire sauce, and mushrooms. Simmer for 2 hours or until the bear meat is tender, adding water as needed. Yield 4 servings.
BRAISED BEAR PAWS
1 pair bear paws
1 stick of butter
1/4 c. red wine
1/2 c. water
1/2 tsp. salt
1/4 tsp. pepper
1/8 tsp. ground cloves
1/8 tsp. sage
1/2 c. chopped onions
Marinate the skinned paws overnight (or at least 12 hours) in French dressing. Remove, dry and brown in 1 stick of butter in Dutch oven. Because of butters low burning point, we prefer to use equal parts butter and bacon drippings or other shortening. Add red wine, water, salt, pepper, ground cloves, and sage. Simmer for 1 hour, then add chopped onions and a little more of the wine water mixture, if needed, and simmer 1 hour longer in 350 degree oven.
ROAST BEAR
1 lg. bear roast
2 pkg. Lipton onion soup
Red pepper
Soy sauce or What's dis here sauce
Wild turkey
2 cans golden mushroom soup
Black pepper
Garlic (lots)
Place all ingredients into roasting bag and cook to medium well at 400 degrees. Serve hot.
BEAR POT ROAST
1 (4 to 6 lb.) bear roast
MARINADE:
2 c. beef broth
1/2 tsp. salt
1/2 tsp. oregano
1 lg. onion, sliced thin
1/2 tsp. basil
1 tsp. paprika
Place all ingredients in deep bowl to marinate. Turn roast at least twice to cover. Marinate overnight. Add all ingredients to crock pot or Dutch oven and cook on low setting 1 hour per pound or until tender.
TIM'S BEANS
3 lbs. smoked bear ham or pork ham
2 lbs. dried pinto or Great Northern
beans
2 dried peppers, hot variety
2 wild onions
4 garlic cloves
1 tsp. black pepper
1/2 c. blackstrap molasses
1/2 c. brown sugar
1/4 c. mustard, salad type
Liquid smoke (optional)
Cayenne pepper (optional)
Fill Dutch oven with water and cook dry beans after rinsing them well. Add meat and all ingredients when beans are half cooked. Liquid smoke can be used if meat is fresh. Cayenne pepper can also be added for flavor. When cooking in Dutch oven or roaster, keep water at least 1 inch deep in pan at all times to prevent scorching.
BARBECUED BEAR
1 (2-3 lb.) bear roast
Salt & pepper
1 clove garlic
2 tbsp. brown sugar
1 tbsp. paprika
1 tsp. dry mustard
1/4 tsp. chili powder
1/8 tsp. cayenne pepper
2 tbsp. Worcestershire sauce
1/4 c. vinegar
1 c. tomato juice
1/4 c. catsup
1/2 c. water
Place roast in small roaster. Season with salt, pepper and garlic. Roast at 350 degrees for 1 hour or until well done. Slice into thin slices. Mix 1 teaspoon salt with remaining ingredients in heavy skillet. Simmer for 15 minutes. Add meat; simmer for 1 hour or until meat is tender. Yield: 6 to 8 servings.
CORNED VENISON AND CABBAGE
6 tbsp. Morton Tender Quick
1/2 c. brown sugar
1 tsp. garlic powder
2 1/2 qt. water
1 1/2 tbsp. pickling spices
5 lb. venison, bear, moose, elk or
antelope (any solid cut)
1 med. head cabbage
6 med. potatoes (optional)
6 lg. carrots (optional)
Combine a half-quart water with first 3 ingredients in medium saucepan. Bring to rapid boil and stir until dissolved. Cool brine; pour mixture into stoneware crock or ample-size food-grade plastic bucket. Add 2 quarts water, pickling spices; stir. (If brine pump is used, add pickling spices after meat has been pumped.) Submerge meat in brine and refrigerate for 10 days - five days if meat is pumped with brine solution. Stir brine and turn meat every second day, removing surface mold as necessary. At the end of curing time, remove meat, immerse in fresh water and soak for 2 hours. Drain; add enough fresh water to cover and simmer (not boil) for 4-6 hours, or until tender. Add quartered cabbage and optional vegetables. Simmer until fork-tender. Serves 5-8.
DELI-STYLE CORNED VENISON
4-6 lbs. venison, elk, bear or moose
(any solid cut)
5 tbsp. Morton Tender Quick
2 tsp. brown sugar
1 tbsp. ground black pepper
1 tsp. ground paprika
1 tsp. ground bay leaves
1 tsp. ground allspice
1/2 tsp. garlic powder
Trim surface tallow from brisket. In small box, mix Morton Tender Quick and remaining ingredients. Rub mixture into all sides of brisket. Place brisket in plastic bag and tie end securely. Refrigerate and allow to cure 5 days per inch of meat thickness. Place cured brisket in Dutch oven. Add water to cover. Bring to a boil; reduce heat. Simmer until tender, about 3-4 hours. Serves 5-8. (Recipe formula courtesy of Morton Salt.)