Bear Roast

Yield: 12 servings. Par boil the bear meat in 2 qts of water and 1 tb soda to eliminate the wild taste. 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 and serve over potatoes served with the bear roast.