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Bear Roast

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.

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. 



  • 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


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