Gaelic Style Black Bear
Source of Recipe
Aunt Saunny
Marinade:
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
Marinate, and discard after refrigeration period with this recipe.
You want a 6 lb. roast (boneless, as all bear meat should be).
Rub mixture of dry mustard and butter and flour over entire roast.
Place roast on rack in pan and roast 30 mins. at 425 Deg.
Then reduce heat to 325, and roast about 3 to 31/2 Hrs.
DO NOT BASTE.
Now for the Gaelic Part, my favorite.
SCOTCH WHISKEY GRAVY
3 tbs. butter
1 bunch green onion
1/4 cup flour blended with 1 cup of water
Pinch of celery salt
3 tsp soya sauce
1 lb. sliced mushrooms
1 quart of JOHNNY WALKER RED LABEL SCOTCH WHISKEY
Bring pan juices to medium boil on stove top, adding butter, green onions and soy sauce, whisking in flour mixture gradually until thickens thereby adding 1/3 cup of heavy cream.
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