Long Hunter’s Bear Roast with Herb Gravy (British Columbia)

3-4 lbs bear roast or rump roast, thin fat to ½"
2 cloves garlic, sliced
sea salt
black pepper, freshly ground

1 recipe Herb and Onion Gravy

Preheat oven to 500°F (260°C).

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 the fat browns.

Turn the heat down to 300°F (150°C)-325°F (165°C) and roast about 2½ hours.

When done, remove roast and the fat cracklings to a hot pan or platter.

Gravy: Retain 2-3 Tbsp. of fat in the roasting pan with the drippings and prepare the gravy.

Makes 4 servings.