Bear Roast I Recipe

• 5 lb Bear roast all fat removed Bacon slices
• 1 c. Red wine
• 1 can Beef broth
• 1/2 c. Worcestershire
• 1 x Bay leaf
• 1/4 tsp Allspice
• 1/4 c. Brown sugar
• 1/8 tsp Ginger (optional)
• 1/2 tsp Onion pwdr
• 1/2 tsp Celery salt
• 1/8 tsp Garlic pwdr
• 1/4 tsp Freshly-grnd black pepper
• 1/4 tsp Salt
• 1/2 c. Cream sherry or possibly port wine
• 1/4 c. Ketchup
• 1 tsp Worcestershire sauce
• 1/2 c. Currant jelly
• 1 can Beef broth
• 2 1/2 Tbsp. Cornstarch
• 3 Tbsp. Water

1. Mix all marinade ingredients in large plastic or possibly stainless steel container.
2. Add in roast and chill 12 to 24 hrs, turning two or possibly three times.
3. Remove roast from marinade and cover with bacon strips secured with toothpicks.
4. Place in large baking pan.
5. Cover with foil and bake at 350 degrees for four to five hrs or possibly till tender.
6. Remove foil and bake 30 more min to brown.
7. Slice and serve with potatoes and vegetables.
8. Top meat slices with red meat sauce.
9. Red meat sauce: Bring first five ingredients to a boil in sauce pan.
10. Mix cornstarch with water and add in slowly to sauce, stirring till smooth.

bacon, red wine, beef broth, worcestershire, bay leaf, allspice, brown sugar, ginger, onion, celery, garlic, freshlygrnd black pepper, salt, cream sherry, ketchup, worcestershire sauce, currant jelly, beef broth, cornstarch, water

Taken from cookeatshare.com/recipes/bear-roast-i-81220 (may not work)