Recipe for Smoked Bear Roast 
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Yield:
1 Servings
Ingredients:
Amount Ingredient
1 x 5 pound Bear Roast
Basil garlic vinegar
Water
2 lb Potatoes, peeled and sliced
1 lb Carrots, peeled and sliced
2 lrg Onions, quartered
10 x Cloves elephant garlic
2 x Ribs celery, thinly sliced
1 sprg fresh rosemary
1 sprg fresh thyme
2 tbl Black pepper
2 tbl Black mustard seed, crushed
4 tbl Worcestershire sauce
3 tbl Nuoc mam
2 x Dried tabasco peppers, crushed
2 tbl Basil garlic vinegar
Instructions:
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 225 degrees.

Have a drip pan underneath the roast to catch the drippings.

Preheat your range oven to 325 degrees. 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 thychinosis (sp?), so be sure the internal temperature of the roast at its thickest point reaches at

least 170 degrees-I take it on up to 190 degrees just to be on the safe

side.

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