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Smoked Bear Roast

Ingredients: 5 Pound(s) Bear Roast 2 Pound(s) Potatoes; peeled and sliced 1 Pound(s) 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 Tablespoon(s) Black pepper 2 Tablespoon(s) Black mustard seed; crushed 4 Tablespoon(s) Worcestershire sauce 3 Tablespoon(s) Nuoc mam 2 Dried tabasco peppers 2 Tablespoon(s) Basil garlic vinegar Directions: 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 225 degrees. Have a drip pan underneath the roast to catch the drippings. Preheat your range oven to 325 degrees. 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. NOTES : Bear meat should be assumed to carry thychinosis (sp?), so be sure the internal temperature of the roast at it's thickest point reaches at least 170 degrees--I take it on up to 190 degrees just to be on the safe side.
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Remove and reserve neck, giblets and wing tips. Pat dry with paper toweling. Starting at the breast, Roast pork with apricot and honey-mustard glaze Preheat oven to 350F . Whisk all ingredients except pork in medium saucepan to blend. Place roast on rack in roasting pan; brush with 3/4 cup apricot glaze. Roast pork until meat thermometer registers 145F , brushing occasionally with more glaze, about Crown roast of lamb Have lamb at room temperature. Preheat oven to 350F . Cover tips of the roast's bone with foil to keep them fro charrring, and place a ball of crumpled foil in the center of the roast - this'll keep it from losing shape. Place meat on a rac Greek-style pork loin roast Place pork loin in large ziplock bag. Combine remaining ingredients; pour over pork in bag. Seal bag and refrigerate overnight. Remove pork from marinade, discard marinade. Place pork over drip pan on grill. 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Salmon should rema Smoked-salmon and cream cheese frittata 8 large eggs 1/2 cup whole milk 1/4 cup chopped fresh chives 1/4 cup chopped fresh basil 1/2 teaspoon black pepper 1/8 teaspoon salt 2 teaspoons olive oil or vegetable oil 2 oz cold cream cheese,cut into 1/2-inch pieces 3 oz thinly sliced smoked s Crapo roast beef Put roast in slow cooker. Put onion soup mix on top of the roast. Then pour dressing over the roast and soup mix. Cook on high for 8 to 10 hours. At the 7 hour mark shred the meat so that it can stew in its juices (it should be almost falling apart at thi Marinated hearts of palm & smoked trout salad Smoked sausage & fruit kebobs GLAZE: Stir together apricot preserves with mustard in small bowl. KEBOBS: Assemble kebobs on skewers, alternating Hillshire Farm Smoked Sausage with peppers, fruit, and onions. (If using bamboo skewers, soak skewers in water for at least 30 minutes prior Coriander-crusted standing rib roast Preheat oven to 375 degrees. In a spice grinder or mortar, coarsely grind the coriander with the salt and peppercorns. Transfer the spice mixture to a bowl and stir in the olive oil and the finely-grated zest of the orange to make a paste. Spread the spi Slow cooker pot roast 2 Place vegetables on bottom of crock pot. Place meat on top. Season with salt and pepper. Pour about 3 tablespoons water into crock pot. Cook on Low for 10 to 12 hours. Make gravy by making a smooth paste of 3 tablespoons flour and 1/4 cup water an