Smoked Bear Roast

Recipe Ingredients

1		5 pound Bear Roast
		Basil garlic vinegar
		Water
2 lbs	908g / 32oz	Potatoes - peeled and sliced
1 lb	454g / 16oz	Carrots - peeled and sliced
2 lbs	908g / 32oz	Onions - quartered (large)
10		Elephant garlic
2		Celery - thinly sliced
1 section		Fresh rosemary
1 section		Fresh thyme
2 tablespoons	30ml	Black pepper
2 tablespoons	30ml	Black mustard seed - crushed
4 tablespoons	60ml	Worcestershire sauce
3 tablespoons	45ml	Nuoc nam
2		Tabasco peppers - crushed
2 tablespoons	30ml	Basil garlic vinegar
		Flour - optional

Recipe 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 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.

Source:
Tom Solomon

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