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4 lb. bear roast
1 1/4 tsp. paprika
1 tsp. salt
1/4 tsp. pepper
1/2 tsp. seasoned salt
1 1/2 tbsp. instant minced onion
1 cup beef bouillon
Rub all sides of bear meat with the first four ingredients. Place seasoned meat in crock pot, sprinkle with onion and pour bouillon over all. Cook on high setting for 1 1/2 to 2 hours per pound until 180 degrees F. (check internal temp. of thickest part of roast with meat thermometer). Vegetables such as carrots, potatoes, and celery may be added and cooked the same amount of time as the meat. For gravy: remove meat from pot; stir flour in small amount of water and add to meat juices.
Serves 6.
Recipe submitted by Jim Catanich
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