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Prep Time: 15 Minutes Cook Time: 180 Minutes |
Ready In: 195 Minutes Servings: 5 |
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Ingredients:
3 -4 lbs bear roast or 3 -4 lbs rump roast, thin fat to 1/2 inch |
1 1/2 cloves garlic |
salt and pepper |
2 small onions, chopped |
1/2 stalk celery & leaves |
1/2 teaspoon sage |
3 tablespoons flour |
1/4 teaspoon thyme |
1/4 teaspoon savory |
2 cups beef stock |
1 teaspoon worcestershire sauce |
Directions:
1. Preheat oven to 500 degrees.
2. Cut deep slits in top of roast and insert garlic slices.
3. Salt and pepper the meat well.
4. Lay a few fat slices under the roast, put it in preheated oven, and roast 20 minutes or so until the fat browns.
5. Turn the heat down to 300-325 degrees and roast about 2 1/2 hours.
6. When done, remove roast and the fat cracklings to a hot pan or platter.
7. Gravy: Retain 2-3 tablespoons of fat in the roasting pan with the drippings and in it saute the finely chopped onions and celery.
8. Stir in the flour and herbs.
9. Stir on a low flame until thickens, stir in the herbs.
10. Add Worcestershire sauce.
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