Bear Roast

Parboil the bear meat in water and soda to eliminate the wild taste.

Season the bear meat with the celery salt and pepper, then place in a stock pot, adding the garlic, salt pork, and enough water to cover. Cook until meat is tender, then drain, reserving the pan juices.

Place the meat in a roasting pan and top with the onions, roast at 350 degrees F until brown, basting with the reserved juices.

Thicken the remaining juices for gravy and serve over potatoes served with the bear roast.