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.
