1/2 cup water 1/3 teaspoon garlic salt 1/2 teaspoon

1/2 cup water 1/3 teaspoon garlic salt 1/2 teaspoon ground bay leaves 1 onion, chopped fine Dash of pepper Cover the casserole and bake for 1 to 1 1/2 hours at 325 degrees, adding a little more water if necessary. (This recipe can also be prepared outdoors in a Dutch oven.) Braised Bear Marinate a thick bear steak overnight. Wipe it dry, and sear it on both sides in a Dutch oven with a little cooking oil or bacon fat. When seared, add the following: 1/3 teaspoon garlic salt Dash of pepper 1/2 teaspoon chili powder Cover and let simmer for about 2 hours. Then add 3 Or 4 large onions, sliced 2 cans tomato soup Continue cooking until the onions are done. If you desire the sauce to be thicker (like a gravy), stir 1 tablespoon flour with water to make a thin paste, and stir this into the ingredients in the pot until the mixture thickens. Add a little more water if the juices get too thick Marinade 2 cups claret or other wine 2 cups-vinegar (or 4 cups of either) 1 teaspoon Worcestershire sauce 1 bay leaf 2 whole cloves Pinch of salt Hasenpfeffer (Sweet-Sour Rabbit) 1 large or 2 small rabbits, cut in serving-size pieces 1 quart vinegar 2 tablespoons salt 1 tablespoons pickling spices 1 tablespoon peppercorns 2 large onions, sliced 2 tablespoons fat 2 tablespoons flour 1 cup cold water