09-21-2004, 12:24 PM
by daymere
[size 1]3-4 lbs bear roast or rump roast, thin fat to 1/2 inch 1 1/2 cloves [url "http://www.recipezaar.com/library/getentry.zsp?recipe=76107&id=165"][#000000]garlic[/#000000][/url] salt and pepper 2 small [url "http://www.recipezaar.com/library/getentry.zsp?recipe=76107&id=148"][#000000]onions[/#000000][/url], chopped 1/2 stalk [url "http://www.recipezaar.com/library/getentry.zsp?recipe=76107&id=216"][#000000]celery & leaves[/#000000][/url] 1/2 teaspoon [url "http://www.recipezaar.com/library/getentry.zsp?recipe=76107&id=342"][#000000]sage[/#000000][/url] 3 tablespoons [url "http://www.recipezaar.com/library/getentry.zsp?recipe=76107&id=64"][#000000]flour[/#000000][/url] 1/4 teaspoon [url "http://www.recipezaar.com/library/getentry.zsp?recipe=76107&id=348"][#000000]thyme[/#000000][/url] 1/4 teaspoon [url "http://www.recipezaar.com/library/getentry.zsp?recipe=76107&id=343"][#000000]savory[/#000000][/url] 2 cups beef stock 1 teaspoon [url "http://www.recipezaar.com/library/getentry.zsp?recipe=76107&id=176"][#000000]worcestershire[/#000000][/url] 1. Preheat oven to 500 degrees. 2. Cut deep slits in top of roast and insert garlic slices. 3. Salt and pepper the meat well. 4. Lay a few fat slices under the roast, put it in preheated oven, and roast 20 minutes or so until the fat browns. 5. Turn the heat down to 300-325 degrees and roast about 2 1/2 hours. 6. When done, remove roast and the fat cracklings to a hot pan or platter. 7. Gravy: Retain 2-3 tablespoons of fat in the roasting pan with the drippings and in it saute the finely chopped onions and celery. 8. Stir in the flour and herbs. 9. Stir on a low flame until thickens, stir in the herbs. 10. Add Worcestershire sauce.
.............DAYMERE TENNESSE MODERATOR Search![[Image: poweredby_FFFFFF.gif]](http://www.google.com/images/poweredby/poweredby_FFFFFF.gif)
From this site. [/size][url "http://www.bigfishtackle.com/searches.html"][#000000][size 1]Click Here[/size][/#000000][/url][size 1] [/size]
[size 1]3-4 lbs bear roast or rump roast, thin fat to 1/2 inch 1 1/2 cloves [url "http://www.recipezaar.com/library/getentry.zsp?recipe=76107&id=165"][#000000]garlic[/#000000][/url] salt and pepper 2 small [url "http://www.recipezaar.com/library/getentry.zsp?recipe=76107&id=148"][#000000]onions[/#000000][/url], chopped 1/2 stalk [url "http://www.recipezaar.com/library/getentry.zsp?recipe=76107&id=216"][#000000]celery & leaves[/#000000][/url] 1/2 teaspoon [url "http://www.recipezaar.com/library/getentry.zsp?recipe=76107&id=342"][#000000]sage[/#000000][/url] 3 tablespoons [url "http://www.recipezaar.com/library/getentry.zsp?recipe=76107&id=64"][#000000]flour[/#000000][/url] 1/4 teaspoon [url "http://www.recipezaar.com/library/getentry.zsp?recipe=76107&id=348"][#000000]thyme[/#000000][/url] 1/4 teaspoon [url "http://www.recipezaar.com/library/getentry.zsp?recipe=76107&id=343"][#000000]savory[/#000000][/url] 2 cups beef stock 1 teaspoon [url "http://www.recipezaar.com/library/getentry.zsp?recipe=76107&id=176"][#000000]worcestershire[/#000000][/url] 1. Preheat oven to 500 degrees. 2. Cut deep slits in top of roast and insert garlic slices. 3. Salt and pepper the meat well. 4. Lay a few fat slices under the roast, put it in preheated oven, and roast 20 minutes or so until the fat browns. 5. Turn the heat down to 300-325 degrees and roast about 2 1/2 hours. 6. When done, remove roast and the fat cracklings to a hot pan or platter. 7. Gravy: Retain 2-3 tablespoons of fat in the roasting pan with the drippings and in it saute the finely chopped onions and celery. 8. Stir in the flour and herbs. 9. Stir on a low flame until thickens, stir in the herbs. 10. Add Worcestershire sauce.
.............DAYMERE TENNESSE MODERATOR Search
From this site. [/size][url "http://www.bigfishtackle.com/searches.html"][#000000][size 1]Click Here[/size][/#000000][/url][size 1] [/size]