Black Bear Roast & Potatoes

Posted on May 17 2015

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:

 

  1. Taking a sharp knife make eight small deep cuts and shove a clove of garlic in each incision
  2. Season the roast with the salt, pepper, oregano and thyme then place in deep roasting pan or Dutch oven
  3. Mix together all ingredients for marinade then pour over roast
  4. Marinade the Bear roast for 12-24 hours, basting it with marinade often 
  5. Pre-heat oven to 275 degrees 
  6. Cook roast in marinade for 4-5 hours until internal temperature reaches 170 degrees and hold for at least 15 seconds
  7. Add potatoes with 1 hour reaming in cooking time. 
  8. Remove roast and potatoes from roasting pan and discard marinade
  9. 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.

 

ENJOY!

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