Smoked Bear Roast

Smoked Bear Roast

Course :	BBQ
From:	HungryMonster.com
Serves:	1

Ingredients:

5	pound	Bear Roast
1	cup	basil garlic vinegar
1	cup	water
2	pounds	potatoes -- peeled and sliced
1	pound	carrots -- peeled and sliced
2	large	onions -- quartered
10	cloves	elephant garlic
2	ribs	celery -- thinly sliced
1	sprig	fresh rosemary
1	sprig	fresh thyme
2	tablespoons	black pepper
2	tablespoons	black mustard seed -- crushed
4	tablespoons	Worcestershire sauce
3	tablespoons	nuoc nam
2	medium	Tabasco peppers -- crushed
2	tablespoons	basil garlic vinegar
2	tablespoons	flour -- optional

Preparation:

Marinate the bear roast for four hours in a mixture of basil-garlic vinegar and water. Put the roast in the smoker and smoke for four hours at around 225F. Have a drip pan underneath the roast to catch the drippings. Preheat your range oven to 325F. Bring bear in from the smoker, put in a large covered Dutch oven. Add remaining ingredients, pan drippings from the smoker, 2 tablespoons of basil garlic vinegar, water, and cook for an additional hour, or until vegetables are soft. If you choose, you may add flour to the liquid in the Dutch oven to make a thick gravy or roux.