Roast Black Bear

Recipe Ingredients

3 lbs	1362g / 48oz	Bear roast - (to 4 lbs) - all fat removed,
1/2 cup	31g / 1.1oz	Flour - seasoned with
1 teaspoon	5ml	Salt - and
1/2 teaspoon	2.5ml	Freshly-ground black pepper
4 tablespoons	60ml	Sweet butter - (to 8 tbspns)
4 cups	948ml	Boiling water
1		Garlic clove - minced
4		Beef extract cubes
1		Onion - chopped
2		Celery ribs - chopped
1		Dry red pepper (small)
1		Bay leaf (small)
1		Dried rosemary
2 tablespoons	30ml	Catsup
2 tablespoons	30ml	Worcestershire sauce
1/2 teaspoon	2.5ml	Celery seeds
1/2 teaspoon	2.5ml	Dry mustard
2 tablespoons	30ml	Tart marmalade

Recipe Instructions

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.

Source:
THE HUNTER'S GAME COOKBOOK by Jacqueline E. Knight (c) 1978 - Published by Winchester Press, New York, NY

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