Article by Sue Burch
Black Bear Marinade – submitted by Bobo Bob
Edited by Stanley Holtsclaw – April 3, 2017
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Black Bear Marinade Recipe Ingredients:
bear meat, roast or steaks
1 cup cheap dry red wine
1/2 cup olive oil
1 onion, chopped
6 cloves garlic, crushed
1 carrot, sliced
1 tablespoons McCormick Gourmet Tarragon Leaves (You may want to half this as Tarragon is strong)
salt (to taste)
pepper (to taste)
Black Bear Marinade Directions:
Mix all ingredients, except bear meat, in a seal-able container.
Place bear meat in marinade, cover and refrigerate overnight, turning often prior bedtime.
Remove from marinade about 2 hours prior to cooking to allow meat to come to room temperature.
Strain marinade and reserve liquid for gravy.
Pre-Heat oven to 350°F, turning the bear meat halfway through cooking time (about 3 hours for 4 1/2 pounds of roast)
Gravy – with broth in pan bring to medium boil on stove top and add marinade liquid, to thicken I use 1/2 cup flour mixed with 1 1/2 cups of water. Season with celery salt, shake or stir well and gradually pour into pan keeping stirring constant.
Carve roast (boneless) into 1/4 inch slices and place on platter pouring gravy over meat, will serve 8, I think.
– Bobo Bob
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