Bear Roast

I like to serve with mash potatoes and your favorite vegetables.

• Ready In: 3 hrs 5 mins
• Serves: 4-6

Ingredients

• 3 -4  lbs  bear roast or 3 -4  lbs rump roast, thin fat to 1/2 inch
• 1 1⁄2 cloves, garlics
•  salt and pepper
• 2  small onions, chopped
• 1⁄2 stalk celery & leaves
• 1⁄2 teaspoon sage
• 3  tablespoons flour
• 1⁄4 teaspoon thyme
• 1⁄4 teaspoon savory
• 2  cups  beef stock
• 1  teaspoon Worcestershire sauce

Directions

1. Preheat oven to 500*F. 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.
2. Turn the heat down to 300-325*F. and roast about 2 1/2 hours. When done, remove roast and the fat cracklings to a hot pan or platter.
3. Gravy:
4. 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.