| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Dutch | Main, November96 | 1 | Servings |
INGREDIENTS
| 1 | 5 pound Bear Roast | |
| Basil garlic vinegar | ||
| Water | ||
| 2 | lb | Potatoes; peeled and sliced |
| 1 | lb | Carrots; peeled and sliced |
| 2 | lg | Onions; quartered |
| 10 | Cloves elephant garlic | |
| 2 | Ribs celery; thinly sliced | |
| 1 | Sprig fresh rosemary | |
| 1 | Sprig fresh thyme | |
| 2 | tb | Black pepper |
| 2 | tb | Black mustard seed; crushed |
| 4 | tb | Worcestershire sauce |
| 3 | tb | Nuoc mam |
| 2 | Dried tabasco peppers; crushed | |
| 2 | tb | Basil garlic vinegar |
| Flour; optional |
INSTRUCTIONS
Marinate the bear roast for four hours in a mixture of basil-garlic vinegar and water. Put the roast in the smoker and smoke for four hours at around 225 degrees. Have a drip pan underneath the roast to catch the drippings. Preheat your range oven to 325 degrees. Bring bear in from the smoker, put in a large covered dutch oven. Add remaining ingredients, pan drippings from the smoker, 2 tablespoons of basil garlic vinegar, water, and cook for an additional hour, or until vegetables are soft. If you choose, you may add flour to the liquid in the dutch oven to make a thick gravy or roux. Recipe By : Tom Solomon Posted to bbq-digest V4 #40 Date: Mon, 11 Nov 1996 08:03:28 -0800 (PST) From: Tom Solomon <bigheat@earthlink.net> NOTES : Bear meat should be assumed to carry thychinosis (sp?), so be sure the internal temperature of the roast at it's thickest point reaches at least 170 degrees--I take it on up to 190 degrees just to be on the safe side.
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