Originally posted by the Bear:
laurence bully udon
me get some lady killer to smash laurence
Bear RoastIngredients: 3-4 lbs bear roast or rump roast, thin fat to 1/2 inch
1 1/2 cloves garlic
salt and pepper to taste
2 small onions, chopped
1/2 stalk celery & leaves
1/2 teaspoon sage
3 tablespoons flour
1/4 teaspoon thyme
1/4 teaspoon savory
2 cups beef stock
1 teaspoon worcestershire
Instructions:Preheat oven to 500 degrees. Cut deep slits in top of roast and insert garlic slices. Salt and pepper the meat well. Lay a few fat slices under the roast, put it in preheated oven, and roast 20 minutes or so until the fat browns.
Turn the heat down to 300-325 degrees and roast about 2 1/2 hours. When done, remove roast and the fat cracklings to a hot pan or platter.
Gravy: Retain 2-3 tablespoons of fat in the roasting pan with the drippings and in it saute the finely chopped onions and celery. Stir in the flour and herbs. Stir on a low flame until thickens, stir in the herbs. Add Worcestershire sauce.