Number of Servings: 16-20 Ingredients: Marinade 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 Directions: 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