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Bear Pot Roast

6 pounds Fat-free bear roast -- marinated
4 tablespoons Cider vinegar
1 tablespoon Onion powder
1 tablespoon Garlic powder
2 quarts Water
1 Egg-sized piece of beef suet
Beef stock -- (if needed)
2 cups Sliced mushrooms
2 cups Halved seedless green raisins
1 cup Thick tomato juice
6 ounces Burgundy wine

Pat meat dry, then pat with mixture of vinegar and onion and garlic powder. Put into a heavy Dutch oven with the water in the morning. Bring to a good boil, covered, and boil for 15 minutes. Discard liquid, wipe meat dry, and rinse pot. Score the suet and melt in the Dutch oven. Brown meat thoroughly, for 30 minutes at least, to make a thick crust. Roast at 325 degrees until done (at least 2 hours for a young bear, 3 to 4 hours for an older one). Roast uncovered, basting often, using no salt; use beef stock if needed. Meat is ready when a fork draws clear, watery juice. At 15 minutes before meat is ready, add mushrooms and raisins and baste every 3 to 5 minutes. Just before serving stir in tomato juice and Burgundy.

This recipe yields 12 servings.

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