02-14-2005, 02:33 PM
3 To 4 Pounds Bear Roast
3 1/2 c Sater
1 1/2 ts Dry Mustard
2 tb Lemon Juice
1 tb Unbleached All-Purpose Flour
1/2 ts Salt
1/4 ts Pepper
1/4 c Seedless Raisins
Cut all the fat from the roast and place in a roasting pan. Pour in 2 cups of water. Cover and roast for 2 1/2 hours at 350 Degrees F. Mix all the dry ingredients in a sauce pan. Slowly mix in the remaining water and lemon juice. Add the raisins. Cook over medium heat, stirring constantly, until it reaches the consistency of syrup. Pour over the bear roast and continue to rast for another 30 minutes, basting 2 to 3 times throughout this baking time.
3 1/2 c Sater
1 1/2 ts Dry Mustard
2 tb Lemon Juice
1 tb Unbleached All-Purpose Flour
1/2 ts Salt
1/4 ts Pepper
1/4 c Seedless Raisins
Cut all the fat from the roast and place in a roasting pan. Pour in 2 cups of water. Cover and roast for 2 1/2 hours at 350 Degrees F. Mix all the dry ingredients in a sauce pan. Slowly mix in the remaining water and lemon juice. Add the raisins. Cook over medium heat, stirring constantly, until it reaches the consistency of syrup. Pour over the bear roast and continue to rast for another 30 minutes, basting 2 to 3 times throughout this baking time.