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Bear Roast
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by:
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Necessary Ingredients:
3-4 lbs. bear roast or rump - thin fat to 1/2" 1 1/2 cloves garlic salt and pepper 2 small onions chopped 1/2 rib celery with leaves, 1/2 teaspoon sage 3 tablespoon flour 1/4 teaspoon thyme 1/4 teaspoon savory 2 cups beef stock I teaspoon Worcestershire Sauce |
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Cooking Directions:
Pre heat oven to 500 degrees. Cut deep slits in top of roast and insert garlic slices. Salt and pepper the meat well. Lay a few fat slices under the roast, put it in preheated oven, and roast 20 minutes or so until the fat browns. Turn the heat down to 300-325 degrees and roast about 2 1/2 hours. When done, remove roast and the fat cracklings to a hot pan or platter. Gravy: Retain 2-3 tablespoons of fat in the roasting pan with the drippings and in it sauté the finely chopped onions and celery. Stir in the flour and herbs. Stir on a low flame until thickens, stir in the herbs. Add Worcestershire sauce. Serves 6-8 |
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