Instructions: Place the bear meat in a ceramic bowl and pour the wine over the meat. Add the cloves, bay leaf, celery, and garlic. Let marinate in a cool place three days.

Drain the meat and pat dry. Pound each cube flat. Dredge meat pieces in the flour and brown, a few at a time, in the bacon drippings or oil. Transfer meat as it is browned to a large casserole.

Saute the onions in three tbsp of the butter and add to the casserole. Add the broth, salt, and pepper, and simmer covered, until meat is tender, about one hour.

Saute the mushrooms in the remaining butter. Add to the meat. Warm the sour cream; mix in a little hot broth; then stir into the bulk of the meat mixture.

Reheat, but do not boil.

Serves 16.

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