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Smoked Bear Roast


1 5 pound Bear Roast
basil garlic vinegar
2 pounds potatoes; peeled and sliced
1 pound carrots; peeled and sliced
2 large onions; quartered
10 cloves elephant garlic
2 ribs celery; thinly sliced
1 sprig fresh rosemary
1 sprig fresh thyme
2 tablespoons black pepper
2 tablespoons black mustard seed; crushed
4 tablespoons Worcestershire sauce
3 tablespoons nuoc nam
2 dried Tabasco peppers; crushed
2 tablespoons basil garlic vinegar
flour; optional

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 225F. Have a drip pan underneath the roast to catch the drippings. Preheat your range oven to 325F. 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. - - - - - - - - - - - - - - - - - - NOTES : Bear meat should be assumed to carry trichinosis, so be sure the internal temperature of the roast at it's thickest point reaches at least 170F--I take it on up to 190F just to be on the safe side.

Yield: 1 serving

Preparation Time: 0:00

** Exported from Now You're Cooking! v5.57 **

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