It is a chilly day and nearly October. I was craving some hot soup for lunch.

I recalled freezing pint containers of stewed Maine bear meat in a beef stock base a few weeks ago. 

Reflecting that I wisely cut meat off the bones then boiled the remaining meat laden bear leg bones in a beef and mirepoix stock a few weeks ago. 

Ingredients:

1 pint frozen previously stewed bear meat in beef broth.

5 or 6 cups beef broth or beef bouillon broth.

1 cup frozen peas and carrots

1 cup fine egg noodles

1 cup thin sliced fresh white mushrooms.

1 tsp thyme

1/2 tsp garlic powder

1/2 tsp onion powder

Salt and Pepper to taste.

In a 4 quart pot, boil beef broth with frozen previously cooked bear meat and frozen peas and carrots. Add  remaining ingredients. Simmer till noodles are done. Taste and adjust as you like. Serve hot with a crust of bread or toast. Wow! 

I found the bear meat very tender and very flavorful with NO hint of wild.

It is all in patience and preparation.

Serves 3 or 4. 

Give it a Try!

Enjoy!