Bear Roast

Name: Bear Roast
Ingredients: 3 -4 lbs bear roast or 3 -4 lbs rump roast, thin fat to 1/2 inch; 1 1/2 cloves, garlics; salt and pepper; 2 small onions, chopped; 1/2 stalk celery & leaves; 1/2 teaspoon sage; 3 tablespoons flour; 1/4 teaspoon thyme; 1/4 teaspoon savory; 2 cups beef stock; 1 teaspoon Worcestershire sauce

11 ingredients

4 steps

Ingredients

3 -4 lbs bear roast or 3 -4 lbs rump roast, thin fat to 1/2 inch
1 1/2 cloves, garlics
salt and pepper
2 small onions, chopped
1/2 stalk celery & leaves
1/2 teaspoon sage
3 tablespoons flour
1/4 teaspoon thyme
1/4 teaspoon savory
2 cups beef stock
1 teaspoon Worcestershire sauce

Directions

1

Preheat oven to 500*F. 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.
2

Turn the heat down to 300-325*F. and roast about 2 1/2 hours. When done, remove roast and the fat cracklings to a hot pan or platter.
3

Gravy:
4

Retain 2-3 tablespoons of fat in the roasting pan with the drippings and in it saute 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.