Bear Fillet In Burgundy

MARINADE
4 cups chopped mixed onions 
1 1/2 cups chopped carrots
1 1/2 minced garlic cloves garlic
2/3 cup chopped celery 
2 bay leaves 
1 tsp. tarragon
5 cups dry white wine


Fillet of Bear

1 Fillet of bear, 
salt
6-8 medium onions, peeled
1/2 package baby carrots 
1 cup sliced celery
6 cups burgundy 
2 cups beef stock

Combine all marinade ingredients.  Marinate bear fillet in a
refrigerator for 3-4 days.

When preparing to cook, pat the meat dry with paper towels. 
Preheat oven to 325 degrees.  Salt the meat well.  Place the
fillet in a roasting pan and add vegetables.

Pour wine and stock over all and put uncovered roast in oven.
Cook for 3 1/2 hours.  Baste frequently.  Bear Fillet is done
when center of roast does not bleed when pierced with two-tined
fork.

                                              Serves 6