Bear Roast Recipe

Name: Bear Roast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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, and more.

Yes, Bear Roast falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Bear Roast

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