Bear roast or tenderloin 5-8 pound1 large onion, chopped1 pint mushrooms, sliced6 slices baconsalt and pepper1/2 tablespoon 1/2 tablespoon chili powder1 cup minimum marinade (your choice)1 teaspoon crushed garlic cloves

Cool and clean bear as soon as possible after the shot. Take bear roast or tenderloin and remove any excess fat or membranes. Marinate with your choice of sauce but recommend Spicy Garlic or Italian Dressing for 24 hours. Preheat oven to 325 degrees. Cut 5 or 6, 2 inch slits into the top of the meat and set aside. Brown mushrooms and onions together in skillet with butter then set aside. Place crushed garlic on top of roast then add mixture of salt, pepper, and chili powder (or Cajun seasoning, hot) to roast. Cut up bacon strips and put in slits. Put roast in roasting pan and insert meat thermometer into center of meat. Add 2 cups of water and cook at 325 degrees until done (2-3 hours) or when meat temperature reaches a minimum of 165 degrees. Approximately 30 minutes prior to being done add onions and mushrooms over entire roast. Serve this recipe with steamed rice, cornbread, and potatoes. Be sure to cook bear meat completely or until 165 degrees reached on meat thermometer...bear, like pork, can carry trichinosis and must be cooked completely to kill this parasite.