Bear Roast

• 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.

salt, onions, celery, sage, flour, thyme, beef stock, worcestershire sauce

Taken from www.food.com/recipe/bear-roast-510832 (may not work)