BLACK BEAR ROAST & POTATOES

Ingredients:

3-4 pound bear roast
8 cloves garlic
1 teaspoons salt
2 teaspoon cracked pepper
1 teaspoon dried oregano
1 teaspoon dried thyme
8 red potatoes rinsed skins on
2 springs Rosemary

Marinade:

1 cup soy sauce
1 cup apple juice
1/3 cup olive or avocado oil
1 cup diced red onion
1 tablespoon garlic powder
1 teaspoon chili powder
1 teaspoon ground ginger
3 tablespoons Worcestershire sauce

Directions:

Taking a sharp knife make eight small deep cuts and shove a clove of garlic in each incision
Season the roast with the salt, pepper, oregano and thyme then place in deep roasting pan or Dutch oven
Mix together all ingredients for marinade then pour over roast
Marinade the Bear roast for 12-24 hours, basting it with marinade often
Pre-heat oven to 275 degrees
Cook roast in marinade for 4-5 hours until internal temperature reaches 170 degrees and hold for at least 15 seconds
Add potatoes with 1 hour reaming in cooking time.
Remove roast and potatoes from roasting pan and discard marinade
Cut bear roast and serve with sides of potatoes

Make sure bear is always cook well done to kill off harmful Trichinosis, use your thermometer to make sure internal temperature is at least 170 degrees.