5 lbs. bear meat
1 qt. buttermilk
11/2 lbs. beef fat
2 T. Morton’s Tender Quick or meat tenderizer
6 cloves garlic, crushed
2 tsp. ground black pepper
2 T. chervil
1 T. mustard seed
1 tsp. ground mustard
11/2 T. ground sage
1/2 tsp. cayenne pepper
2 tsp.Worcestershire sauce
1/2 cup fine red wine
1 bunch cilantro, chopped
Sausage casing
Soak bear meat in buttermilk for 24 hours in refrigerator, stirring occasionally. Remove bear from marinade and grind both bear meat and beef fat. Add tenderizer, garlic, pepper, chervil, mustard seed, ground mustard, sage, cayenne pepper, Worcestershire suace, wine and cilantro to ground meat and fat and mix thoroughly. Stuff mixture into sausage casings and refrigerate until ready to grill.
Ron North
San Clemente, CA