Looking for an easy, no-fail basic recipe for a black bear roast? This dish is delicious on its own, or you can spice it up by adding red currant jelly, tomatoes or orange juice. I came across it some years back in Carol Vance Wary’s 1984 first edition of Wild Game Cookery: The Hunter’s Home Companion, which is still available from online booksellers.
2 cups venison or beef broth
1 large onion, thinly sliced
1/2 tsp salt
1/2 tsp basil
1/2 tsp oregano
1/2 tsp paprika
1 black bear roast (4 to 6 pounds)
Mix all marinade ingredients in a deep bowl or bag and add roast. Refrigerate and marinate roast for at least four hours, turning it at least twice. (A frozen roast can be marinated overnight in the refrigerator while thawing.)
Place roast and marinade in a slow cooker or Dutch oven, and cook on low, one hour per pound or four to six hours until tender. A tight-fitting lid is essential to tenderize the meat and enhance the flavour. Turn several times during cooking.