Longhunter's Bear Roast
- Ready In:
- 3hrs 15mins
- Ingredients:
- 11
- Serves:
-
3
ingredients
- 1360.77-1814.36 g bear roast or 1360.77-1814.36 g rump roast, thin fat to 1/2 inch
- 2 clove garlic
- salt and pepper
- 2 small onions, chopped
- 1 stalk celery & leaves
- 2.46 ml sage
- 44.37 ml flour
- 1.23 ml thyme
- 1.23 ml savory
- 473.18 ml beef stock
- 4.92 ml Worcestershire sauce
directions
- 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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Reviews
-
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!!
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RECIPE SUBMITTED BY
Iowahorse
United States