| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Cyberealm, Wild game | 12 | Servings | |
INGREDIENTS
| 4 | lb | Bear meat |
| Pepper to taste | ||
| Celery salt to taste | ||
| 2 | Garlic cloves | |
| 8 | oz | (piece) Salt pork |
| 1 | c | Coffee [black] |
INSTRUCTIONS
1) Par boil the bear meat in 2 qts of water and 1 tb soda to eliminate the wild taste. 2) Season the bear meat with the celery salt an pepper and place in a stock pot, adding the garlic, salt pork, and enough water to cover; Cook `til meat is tender, then drain RESERVING the pan juices. 3) Place the meat in a roasting pan and top with the onions, roast at 350° `til brown, basting with the reserved juices 4) Thicken the remaining juices for gravy and serve over potatoes served with the bear roast... Source: NYS DEC Albany NY from "Bill Saiff's Rod & Reel Recipes for Hookin' & Cookin'" re-typed with permissin by Fred Goslin on Cyberealm Bbs, home of KOOKNET in Watertown NY (315) 786-1120 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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