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Big Game Recipes
Marinated Bear Roast

Number of Servings: 16-20


1 cup cooking oil
1/2 cup red wine
2 onions, chopper
1 clove garlic, pressed
1 tablespoon Juniper berries, crushed
1/2 teaspoon pepper
1 bay leaf
1 teaspoon salt
1/2 teaspoon thyme

6-8 pound bear roast
3 tablespoons of margarine or butter


Mix together all marinade ingredients and pour over the bear roast in a stainless steel or glass baking dish.  Refrigerate for 2 days, turning roast twice daily.  After marinating the roast, melt 3 tablespoons of margarine in a heavy skillet and brown roast on all sides.  Strain the marinade and pour over the roast.  Cover and bake at 325 degrees F for about 2 1/2 hours or until tender (caution: see note).

Notes & Variations:

 Caution: Make sure to cook your bear well done to avoid trichinosis.  A parasite common in wild game and once common in domestic pork. Cook the meat to an internal temperature of 165 degrees F for a minimum of 15 seconds.

Contributor: Ben Webb, RRGC