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Recipe
Coments: Serve with mash potatoes
and your favorite vegetable.
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 garlic
- 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
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