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Roast Black Bear

3 pounds Bear roast - (to 4 lbs) -- all fat removed
1/2 cup Flour -- seasoned with
1 teaspoon Salt -- and
1/2 teaspoon Freshly-ground black pepper
4 tablespoons Sweet butter - (to 8 tbspns)
4 cups Boiling water
1 Garlic clove -- minced
4 Beef extract cubes
1 Onion -- chopped
2 Celery ribs -- chopped
1 small Dry red pepper
1 small Bay leaf
1 pinch Dried rosemary
2 tablespoons Catsup
2 tablespoons Worcestershire sauce
1/2 teaspoon Celery seeds
1/2 teaspoon Dry mustard
2 tablespoons Tart marmalade

Dry meat; dust with seasoned flour. Sear meat on all sides in hot butter in a Dutch oven. Add boiling water to come one-quarter way up the roast. Add garlic, beef extract, onion, celery, red pepper, bay leaf, rosemary, catsup, Worcestershire, celery seeds, and mustard. Cover and simmer, turning occasionally and adding water if needed. When very tender, about 3 hours, remove meat and thicken gravy with a paste of flour and water. Strain, add marmalade, and pour over thin slices of meat.
This recipe yields 8 to 10 servings.

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