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Nutrition Facts
Serving Size 1 (227g) Recipe makes 3 servings The following items or measurements are not included below: bear roast
Calories 64
Calories from Fat 4		(7%)
Amount Per Serving		%DV
	Total Fat 0.5g	0%
	Saturated Fat 0.2g	1%
	Monounsaturated Fat 0.2g
	Polyunsaturated Fat 0.1g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 547mg		22%
Potassium 203mg		5%
Total Carbohydrate 12.0g		3%
	Dietary Fiber 1.1g	4%
	Sugars 2.4g
Protein 3.2g		6%
detailed view... how is this calculated?

Longhunter's Bear Roast

Recipe #76107 | 3¼ hours | 15 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: Iowahorse
Nov 10, 2003

SERVES 3 -5 (change servings and units)

Ingredients

3-4 lbs bear roast or rump roast, thin fat to 1/2 inch
1 1/2 cloves garlic
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

Directions

1
Preheat oven to 500 degrees.
2
Cut deep slits in top of roast and insert garlic slices.
3
Salt and pepper the meat well.
4
Lay a few fat slices under the roast, put it in preheated oven, and roast 20 minutes or so until the fat browns.
5
Turn the heat down to 300-325 degrees and roast about 2 1/2 hours.
6
When done, remove roast and the fat cracklings to a hot pan or platter.
7
Gravy: Retain 2-3 tablespoons of fat in the roasting pan with the drippings and in it saute the finely chopped onions and celery.
8
Stir in the flour and herbs.
9
Stir on a low flame until thickens, stir in the herbs.
10
Add Worcestershire sauce.

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Featured Reviews for This Recipe

From: mertyl B

On Apr 27, 2009

The recipe was fantastic.It was my frist time cooking bear and it was easy with this recipe.The gravey was excellent.I will be useing this recipe again. It was our frist time cooking bear and we invited friends over.They said I did a great job .Thank you so much for your recipe.

0 people found this review helpful

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From: Chef #1029468

On Nov 16, 2008

I had never eaten bear meat before and this turned out really well. The gravy was great.

1 person found this review helpful

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From: hannath

On Sep 27, 2008

Excellent!!! My SIL shot a bear this fall when he went hunting with his dad in the UP of Michigan. He gave me a shoulder roast. I made your recipe with the roast. It was simple to prepare. The smell from the roast when it was cooking was wonderful. After removing the roast from the pan, I made the gravy following the recipe as described, it was also very easy. The roast and gravy were wonderful, very tasty and extremely tender. We have never eaten bear before. I am glad I chose this recipe as a starter. We will be getting more from my SIL when he gets it from the butcher. I am looking forward to making that also. Thank you for posting it!!

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