Variety Meats: Title: Bear Roast by Recipe Cottage

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	Title: Bear Roast

		Categories: Game, Pork Yield: 12 servings 4 lb Bear meat Pepper to taste Celery salt to taste 2 Garlic cloves 8 oz (piece) Salt pork 1 c Coffee [black] Par boil the bear meat in 2 qts of water and 1 tb soda to eliminate the wild taste. 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. Place the meat in a roasting pan and top with the onions, roast at 350x until brown, basting with the reserved juices Thicken the remaining juices for gravy and serve over potatoes served with the bear roast... Title: Bear Sausage Categories: Can/preserv, Game, Yield: 5 pounds 5 Feet medium hog casings 4 lb Bear meat, trimmed of all -fat, cubed 1 lb Pork fat, cubed 2 1/2 ts Salt 2 ts Black pepper 1 ts Celery seed 1/2 ts Dried thyme leaves 1/2 ts Dried svory 1/2 c Dry red wine Prepare casings. Combine ingredients and grind through the coarse disk. Grind through the fine disk, stuff casings, and tie off into 3" links. Age in the refrigerator for two days. Cook as for fesh pork sausage. Bear Chops Keywords: wild game, meats, ethnic/native american 6 Medium Bear Chops 1 Clove Garlic, Halved 2 Tbls Bacon Fat 1 Large Onion, Chopped 4 Large Carrots, Diced And Cooked 4 Tbls Unbleached All-Purpose Flour 4 Tbls Chili Sauce 1/2 Cup Dry Wine Salt And Pepper To Taste Rub the chops with the halved clove of garlic. Melt the bacon fat in a skillet and sear the chops on both sides. Place the chops in a lightly grease baking dish. Saute the onions and carrots in the skillet until the onions are transparent but not browned. Mix in the flour, chili sauce and wine. Cook until thickened. On top of each chop, place an equal amount of the carrot mixture. Pour 1 cup of water into the baking dish; cover with foil and bake at 375 Degrees F. for 60 to 70 minutes or until tender.