Bear Roast II Recipe - Cooking Index
Bear Roast II Recipe - Cooking Index
| 3 lbs | 1362g / 48oz | Rump or shoulder roast - (to 4) |
| 7 | Garlic cloves | |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 1 | Large can mushrooms | |
| Marinade | ||
| 2/3 cup | 157ml | Soy sauce |
| 1/3 cup | 78ml | Vegetable oil |
| 1 cup | 62g / 2.2oz | Chopped onion |
| 1 teaspoon | 5ml | Garlic powder |
| 1 teaspoon | 5ml | Curry powder |
| 1 teaspoon | 5ml | Chili powder |
| 1/2 teaspoon | 2.5ml | Ground ginger |
With a sharp knife, punch a hole about two inches deep in the roast. Insert a clove of garlic. Repeat until all the garlic is used. Salt and pepper the roast as desired.
Place in a large glass container, mix the marinade ingredients, and pour over the roast. Refrigerate 12 to 24 hours, basting often with the marinade.
Place the roast in a large Dutch oven or roasting pan. Pour the marinade over the meat, and cook in a 225-degree oven for about four hours. Add mushrooms to the pan for the last hour of cooking.
This recipe yields ?? servings.
Source:
Arkansas Game and Fish Commission at http://www.agfc.com
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.