Bear Roast

3-4 lb bear roast or rump - thin fat to 1/2"
1 1/2 cloves garlic
salt and pepper
2 small onions chopped
1/2 rib celery with leaves,
1/2 tsp sage
3 Tb flour
1/4 tsp. thyme
1/4 tsp. savory
2 cups beef stock
I tsp.  Worcestershire

Pre heat oven to 500 degrees.
Cut deep slits in top of roast and insert garlic slices.
Salt and pepper the meat well.  Lay a few fat slices under the
roast, put it in preheated oven, and roast 20 minutes or so until
you the fat browns.  Turn the heat down to 300-325 degrees and
roast about 2 1/2 hours.

When done, remove roast and the fat cracklings to a hot pan or
platter.

Gravy:

Retain 2-3 tablespoons of fat in the roasting pan with the
drippings and in it saute the finely chopped onions and celery.
Stir in the flour and herbs.  Stir on a low flame until thickens,
stir in the herbs.  Add Worcestershire sauce.

                                              Serves 6-8