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Roast Black Bear

3 lb Bear roast - (to 4 lbs) all fat removed,
1/2 cup Flour seasoned with 1 tsp Salt and 1/2 tsp Freshly-ground black pepper
4 tbl Sweet butter - (to 8 tbspns)
4 cup Boiling water
1 x Garlic clove minced
4 x Beef extract cubes
1 x Onion chopped
2 x Celery ribs chopped
1 sm Dry red pepper
1 sm Bay leaf
1 pch Dried rosemary
2 tbl Catsup
2 tbl Worcestershire sauce
1/2 tsp Celery seeds
1/2 tsp Dry mustard
2 tbl Tart marmalade

Dry meat; dust with seasoned flour. Sear meat on all sides in hot butter in a Dutch oven. Add boiling water to come one-quarter way up the roast. Add garlic, beef extract, onion, celery, red pepper, bay leaf, rosemary, catsup, Worcestershire, celery seeds, and mustard. Cover and simmer, turning occasionally and adding water if needed. When very tender, about 3 hours, remove meat and thicken gravy with a paste of flour and water. Strain, add marmalade, and pour over thin slices of meat.

This recipe yields 8 to 10 servings.

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