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3 pounds Bear roast or rump - (3 to 4 lbs) -- thin fat to 1/2"
1 1/2 Garlic cloves -- sliced
Salt -- to taste
Freshly-ground black pepper -- to taste
2 small Onions -- chopped
1/2 Celery rib with leaves -- chopped
1/2 teaspoon Sage
3 tablespoons Flour
1/4 teaspoon Thyme
1/4 teaspoon Savory
2 cups Beef stock
1 teaspoon Worcestershire
Preheat 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 to 325 degrees and roast about 2 1/2 hours.
When done, remove roast and the fat cracklings to a hot pan or platter.
For the gravy, retain 2 to 3 tablespoons of fat in the roasting pan with the drippings and in it saute the finely chopped onions and celery. Add beef stock. Stir in the flour and herbs. Stir on a low flame until thickened, stir in the herbs. Add Worcestershire sauce.
This recipe yields 6 to 8 servings.
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