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