Guest Author - Deborah Adams

4lbs roast bear
3½ cups water
1 Tbsp. flour
1½ tsp. dry mustard
½ tsp.salt; ¼ tsp pepper
2½ Tbsp. fresh lemon juice
¼ cup raisins, seedless

First cut all fat off bear meat and place in roasting pan. Pour in 2 cups of water, cover and roast for 2½ at 350ºF. Mix flour, dry mustard, salt and pepper in saucepan. Slowly add in lemon juice and remaining water. Add raisins, cook over medium heat while stirring constantly until mixture has a syrup consistency. Pour the mixture over the bear roast, then continue to roast for 30 minutes, basting roast 3 or 4 times while baking.


This recipe is posted with the kind permission of Wendell and Nancy Deer with Horns. They have a wonderful Native American site.