Bear Roast
Source of Recipe
Aunt Saunny
3-4 lb bear roast or rump - thin fat to 1/2"
1 1/2 cloves garlic
salt and pepper
2 small onions chopped
1/2 rib celery with leaves
1/2 tsp sage
3 Tb flour
1/4 tsp. thyme
1/4 tsp. savory
2 cups beef stock
I tsp. 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 300-325 degrees and roast about 2 1/2 hours. When done, remove roast and the fat cracklings to a hot pan or platter.
Gravy:
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.
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