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.