Gaelic Style Black Bear
May 30, 2008
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, my favorite.
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, BOBO SAYS ADD A CUP, AND KEEP REMAINING SCOTCH CLOSE TO HAND. Guesstimate on measurements as at camp we cook by trial and error and I have tried with my knowledge of kitchen duties over a 20 year period.
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