Longhunter's Bear Roast Recipe

How to Make Longhunter's Bear Roast

1. Preheat oven to 500°F (260°C).
2. Pat the bear roast dry with paper towels. Cut deep slits (about 1 inch) across the top of the roast and insert garlic slices into the slits.
3. Generously salt and pepper the bear roast.
4. Place 2 tbsp of rendered bear fat (or vegetable oil) in the bottom of a roasting pan. Place the bear roast on top of the fat.
5. Roast for 20 minutes, or until the fat renders and the roast begins to brown.
6. Reduce oven temperature to 300-325°F (150-160°C). Continue roasting for approximately 2 hours and 15 minutes, or until a meat thermometer inserted into the thickest part of the roast registers 145°F (63°C) for medium-rare, or 160°F (71°C) for medium. Internal temperature will continue to rise slightly as the roast rests.
7. Remove the roast from the oven and let it rest for at least 15-20 minutes before carving. During this time, make the gravy.
8. Remove the roast and set aside. Pour off excess fat from the roasting pan, reserving about 2-3 tablespoons of fat in the pan.
9. Add the chopped onions and celery to the roasting pan and sauté over medium heat for 5-7 minutes, until softened.
10. Sprinkle the flour over the vegetables and stir to combine. Cook for 1-2 minutes.
11. Gradually whisk in 1-2 cups of bear broth (or beef broth) until the gravy reaches your desired consistency.
12. Stir in the thyme, rosemary, and Worcestershire sauce. Season with salt and pepper to taste.
13. Serve the carved bear roast with the delicious gravy. Enjoy!