Recipe - Smoked Bear Roast

1 5 pound Bear Roast
Basil garlic vinegar
Water
2 pound Potatoes; peeled and cut or sliced up
1 pound Carrots; peeled and cut or sliced up
2 lg Onions; quartered
10 Cloves elephant garlic
2 Ribs celery; thinly cut or sliced up
1 Sprig fresh rosemary
1 Sprig fresh thyme
2 tablespoon Black pepper
2 tablespoon Black mustard seed; crushed
4 tablespoon Worcestershire sauce
3 tablespoon Nuoc mam
2 Dried tabasco peppers;
crushed
2 tablespoon Basil garlic vinegar
Flour; optional

Marinate the bear roast for four hours in a mixture of basilgarlic 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 bbqdigest 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 degreesI take it on up to 190 degrees just to be on the safe

side.