Text 36362, 69 rader
Skriven 2013-04-24 05:49:37 av Dave Drum (1:18/200.0)
  Kommentar till text 36358 av Ruth Haffly (1:396/45.28)
Ärende: goodies
===============
-=> Ruth Haffly wrote to RUTH HANSCHKA <=-

 RH> Too bad he didn't have a smoker.  Or a lumber mill.

 RH> By  the time the tree came down, the local nusiance bear was making his
 RH> summer visits so a smoker would not have been a good idea. The tree
 RH> wasn't big enough to make it worth taking to a lumber mill either.

Uuuuuhhhhh, you save the wood and stack it somewhere to use later. By that time
the nuisance should have wandered off.    Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Smoked Bear Roast
 Categories: Game, Smoker, Vegetables, Chilies
      Yield: 8 Servings
 
      5 lb Bear roast
           Basil, garlic, vinegar
           Water
      2 lb Potatoes; peeled, sliced
      1 lb Carrots; peeled, sliced
      2 lg Onions; quartered
     10 cl Elephant garlic
      2    Ribs celery; thin sliced
      1    Sprig fresh rosemary
      1    Sprig fresh thyme
      2 tb Black pepper
      2 tb Black mustard seed; crushed
      4 tb Worcestershire sauce
      3 tb Nuoc mam
      2    Dried Tabasco peppers;
           - crushed
      2 tb (ea) Basil, garlic, vinegar
           Flour for roux; opt
 
  Marinate the bear roast for four hours in a mixture of
  basil, garlic, vinegar and water.
  
  Put the roast in the smoker and smoke for four hours at
  around 225øF. Have a drip pan underneath the roast to catch
  the drippings.
  
  Preheat your range oven to 325øF. Bring bear in from the
  smoker, put in a large covered dutch oven. Add remaining
  ingredients, pan drippings from the smoker, 2 tablespoons of
  basil garlic vinegar, water, and cook for an additional
  hour, or until vegetables are soft. If you choose, you may
  add flour to the liquid in the dutch oven to make a thick
  gravy or roux.
  
  Recipe By: Tom Solomon; bbq-digest V4 #40
  
  NOTES: Bear meat should be assumed to carry trichinosis,
  so be sure the internal temperature of the roast at it's
  thickest point reaches at least 170øF. I take it on up to
  190øF just to be on the safe side.
  
  Yield: 8 Servings
  
  From: http://recipes.chef2chef.net
  
  Uncle Dirty Dave's Archives
 
MMMMM

... If they give you ruled paper, write the other way. -- Juan Ramon Jiminez
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 * Origin: Outpost BBS / Johnson City, TN / outpost.slyip.net (1:18/200)