3-4 lb bear roast or rump, thin fat to 1/2 inch
1-1/2 cloves garlic
salt and pepper
2 small onions chopped
1/2 rib celery with leaves,
1/2 teaspoon sage
3 tablespoon flour
1/4 teaspoon thyme
1/4 teaspoon savory
2 cups beef stock
I teaspoon Worcestershire
Pre heat 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 you 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.
Serves 6-8