Bear Roast

4 lb Bear meat
Pepper to taste
Celery salt to taste
2 Garlic cloves
8 oz (piece) Salt pork

Season the bear meat with the celery salt an pepper and place in a stock pot, adding the garlic, salt pork, and enough water to cover; Cook `til meat is tender, then drain RESERVING the pan juices. Place the meat in a roasting pan and top with the onions, roast at 350x until brown, basting with the reserved juices. Thicken the remaining juices for gravy. Yield: 12 servings

From: Fred Towner in rec.food.recipes archives. Posted July 21, 1998.
Adapted by Patti Vincent