Yield: 12 servings
| Measure | Ingredient |
|---|---|
| 4 pounds | Bear meat |
| \N \N | Pepper to taste |
| \N \N | Celery salt to taste |
| 2 \N | Garlic cloves |
| 8 ounces | (piece) Salt pork |
| 1 cup | Coffee [black] |
1) Par boil the bear meat in 2 qts of water and 1 tb soda to eliminate the wild taste. 2) Season the bear meat with the celery salt an pepper and place in a stock pot, adding the garlic, salt pork, and enough water to cover; Cook `til meat is tender, then drain RESERVING the pan juices. 3) Place the meat in a roasting pan and top with the onions, roast at 350ø `til brown, basting with the reserved juices 4) Thicken the remaining juices for gravy and serve over potatoes served with the bear roast...
Source: NYS DEC Albany NY from "Bill Saiff's Rod & Reel Recipes for Hookin' & Cookin'" re-typed with permissin by Fred Goslin on Cyberealm Bbs, home of KOOKNET in Watertown NY (315) 786-1120