Bear Fillet In Burgundy Recipe

• 4 c. Minced mixed onions
• 1 1/2 c. Minced carrots
• 1 1/2 x Chopped garlic cloves
• 2/3 c. Minced celery
• 2 x Bay leaves
• 1 tsp Tarragon
• 5 c. Dry white wine Bear fillet Salt to taste
• 6 med Onions - (6 to 8) peeled
• 1/2 pkt Baby carrots
• 1 c. Sliced celery
• 6 c. Burgundy
• 2 c. Beef stock

1. Combine all marinade ingredients.
2. Marinate bear fillet in refrigerator for 3 to 4 days.
3. When preparing to cook, pat the meat dry with paper towels.
4. Preheat oven to 325 degrees.
5. Salt the meat well.
6. Place the fillet in a roasting pan and add in vegetables.
7. Pour wine and stock over all and put uncovered roast in oven.
8. Cook for 3 1/2 hrs.
9. Baste frequently.
10. Bear fillet is done when center of roast does not bleed when pierced with a two-tined fork.
11. this recipe yields 6 servings.

mixed onions, carrots, garlic, celery, bay leaves, tarragon, white wine, onions, carrots, celery, burgundy, stock

Taken from cookeatshare.com/recipes/bear-fillet-in-burgundy-81211 (may not work)