Black Bear Marinade
Source of Recipe
Aunt Saunny
1 cup dry red wine (cheapest)
1/2 cup olive oil
1 onion chopped
6 cloves garlic crushed
1 sliced carrot
1 tbsp. dried tarragon
Salt and pepper to taste
Place meat in roaster, roast or steaks, in marinade and cover and refrigerate overnight turning often prior bedtime. Remove from marinade approx., 2 hrs. prior cooking to allow meat to come to room temp. Strain marinade and reserve liquid for gravy. Pre-Heat oven to 350 Deg. turning the roast and or steaks halfway through cooking time. About 3 hours. for 4 1/2 lb. roast. GRAVY; with broth in pan bring to medium boil on stove top and add marinade liquid, to thicken I use 1/2 cup flour mixed with 1 1/2 cups of water seasoned with celery salt, shake or stir well and gradually pour into pan keeping stirring constant. Carve roast (boneless) into 1/4 inch slices and place on platter pouring gravy over meat, will serve 8.
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