Bear: Persevering And Cooking

Bear

Cut up your bear as you would a hog.  You can salt cure the hams and shoulders the same also.  You can cook your bear the same as you cook venison and elk, or you can parboil your bear meat in water with several large apples, when the apples fall apart the bear meat is ready to be seasoned and baked as you wish.  Make sure bear meat is cooked well. This kind of info can also be found in the Foxfire books.  My dad always thought bear meat was on the greasy side.

The following is a good recipe for roasts of all kinds:

Old Fashion Roast From Frieda born in KY.

My mother mentioned above taught me this recipe for to-die-for roasts many years ago and her mother taught it to her and so on. You can use it with elk, beef, and pork; beef and pork don’t need as much garlic.  Take your three-pound or so roast, rub a flour, garlic powder, salt and pepper mixture on it, then take a few garlic cloves and make a few holes in the roast and shove in them in.  Grease your roasting pan with a generous amount of bacon grease, pour in ½ cup water, lay roast in pan and cover with strips of bacon.  Next, add small potatoes or larger ones cut in half, then add your carrots cut in half-length wise, cut large ends in half.  Add to pan also, and then slice in thick rings of onions to cover roast.  Put on lid or cover snugly with aluminum foil.  Cook in oven 300 degrees for four to five hours.  Check about every ½ hour after three hours depending on the size of the roast.  Of course more hours for bigger roasts.  With a really big roast- whole potatoes and just cut carrots in half.  If you want good venison, bacon and garlic are a must.