Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    5 pound Bear Roast
                        basil garlic vinegar
                        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      dried         Tabasco peppers -- crushed
   2      tablespoons   basil garlic vinegar
                        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.