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.