- Most Helpful
- Highest Rating
Recipe worked, well, but I had to guess what to do with the onions and celery. Sautéed onions in butter for a minute while the bear was at 500, and covered the bear with them and the celery when dropping the temp to 325. Turned out okay, but was that what I was supposed to do with them?
This is an excellent recipe, loved by our whole family. You have several recipes that are different from a lot of things on food.com. Thank you for taking the time to share them!
The recipe was fantastic.It was my frist time cooking bear and it was easy with this recipe.The gravey was excellent.I will be useing this recipe again. It was our frist time cooking bear and we invited friends over.They said I did a great job .Thank you so much for your recipe.
I had never eaten bear meat before and this turned out really well. The gravy was great.
Excellent!!! My SIL shot a bear this fall when he went hunting with his dad in the UP of Michigan. He gave me a shoulder roast. I made your recipe with the roast. It was simple to prepare. The smell from the roast when it was cooking was wonderful. After removing the roast from the pan, I made the gravy following the recipe as described, it was also very easy. The roast and gravy were wonderful, very tasty and extremely tender. We have never eaten bear before. I am glad I chose this recipe as a starter. We will be getting more from my SIL when he gets it from the butcher. I am looking forward to making that also. Thank you for posting it!!