Bear Roast
Prep Time: 5-10 minutes | Cooking Time: 3 hours | Servings: 4-6
Recipe Comments:
Serve with mash potatoes and your favorite vegetables
Recipe Instructions:
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.
Ingredients:
- 3-4 lbs bear roast or rump roast, thin fat to 1/2 inch
- 1 1/2 cloves garlics
- salt and pepper to taste
- 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
Recipe submitted by: Executive Chef Robert L. Gamble of the Janesville Country Club
Bear Roast
Prep Time: 5-10 minutes | Cooking Time: 3 hours | Servings: 4-6
Recipe Comments:
Serve with mash potatoes and your favorite vegetables
Recipe Instructions:
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.
Ingredients:
- 3-4 lbs bear roast or rump roast, thin fat to 1/2 inch
- 1 1/2 cloves garlics
- salt and pepper to taste
- 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
Recipe submitted by: Executive Chef Robert L. Gamble of the Janesville Country Club