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3 or 4 lb. bear roast, wiped with cloth to clean white vinegar red wine salt and pepper allspice garlic thyme marjoram 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. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |