Bear Loin Steaks

The bear carcass resembles that of beef except the fat
is exceptionally strong flavored and the lean tissue
is not so tender as a beef of similar age.  The 
carcass is divided into cuts much like beef.  It is
very important to remove the scent glands (four sets
of glands -- two located on the forelegs and two in 
each thigh; glands of this type may also be found in
the small of the back).  They are brownish, red or
yellow in color and round in shape.  Any beef or deer
recipe can be followed successfully for the cooking of
the different cuts of bear meat, if the fat is
carefully removed before cooking.  This is an OLD
recipe.

2 bear loin steaks (2-1/2 lb. 5/8 to 34 inch thick)
2 teaspoons lemon juice
1 tablespoon butter or margarine, melted
1-1/4 teaspoons salt, generous pepper
1/2 cup boiling water

Wipe steaks clean with a damp cloth.  Trim off all the
fat because it is strong flavored.  This leaves about
1-1/2 lbs. lean steak.  Place steak on a hot, greased
broiler rack set 4 inches from heat.  Combine butter
and lemon juice and brush over top of steaks. Sprinkle
with half of the salt and pepper.  Broil 7 to 8
minutes.  Turn steaks, brush with remaining salt and 
pepper.  Broil another 7 or 8 minutes for well-done
steaks.  

Remove from broiler to platter.  Drizzle 1/2 cup water
over rack and scrape down residue into drip pan for
gravy.  Stir gravy until well blended and serve over
steaks immediately.

Contributed by A. Smith