3 or 4 lb. bear roast, wiped with cloth to clean
salt and pepper
Place meat in a large bowl and cover halfway with vinegar. Complete
covering the meat with red wine. Let soak at least 3 hours or
overnight. Save liquid.
Season with salt, pepper, allspice, garlic, thyme, and marjoram.
Sear in a little fat in a Dutch oven. When very brown, add wine
and vinegar liquid, about 1 1/2 c. Cook very slowly until tender,
30 minutes per pound.
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