Gaelic style - black bear

[mommabear]

Do not forget marinade, and discard after refrigeration period with this recipe.
You want a 6 lb. roast (boneless, as all bear meat should be).
Rub mixture of dry mustard and butter and flour over entire roast.
Place roast on rack in pan and roast 30 mins. at 425 Deg.
Then reduce heat to 325, and roast about 3 to 31/2 Hrs.
DO NOT BASTE.

Now for the Gaelic Part.

SCOTCH WHISKEY GRAVY
Req'd 3 tbs. butter
1 bunch green onion 1/4 cup flour blended with 1 cup of water, pinch of celery salt 3 tsp soya sauce 1 lb. sliced mushrooms 1 quart of JOHNNY WALKER RED LABEL SCOTCH WHISKEY

Bring pan juices to medium boil on stove top, adding butter, green onions and soy sauce, whisking in flour mixture gradually until thickens thereby adding 1/3 cup of heavy cream and according to old timer 3 tbs. of scotch but nae i sae Ha! be a man, ADD A CUP, AND KEEP REMAINING SCOTCH CLOSE TO HAND

 

[John Y Cannuck]

1 quart of JOHNNY WALKER RED LABEL SCOTCH WHISKEY

Meat? what meat? All I remember is the gravy!

 

[death-junky]

Meat? what meat? All I remember is the gravy!

i agree with ya lol you would be feeling funny by then end of that meal....
hummm I’ve never tried something like this all I’ve ever made is Sausage out of my bear. the entire thing goes in to the meat grinder.
talk to ya all later
Riley