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Garlic Bear Roast

3 ½ to 4-lb. boneless bear rump roast or substitute,
well trimmed
6 garlic cloves
1½ cups thinly sliced carrots
1½ cups thinly sliced celery
1 cup chopped onions
1 cup dry red wine
¾ cup water
¼ cup margarine or butter, melted
2 teaspoons cayenne
1 teaspoon ground allspice
½ teaspoon pepper
2 slices bacon, cut in half crosswise
14 to 16 servings

Heat oven to 400°F Place roast in bottom of 3-quart
roasting pan with cover With sharp knife, cut 12 slits,
½ inch deep, in top of roast. Place ½ clove in each slit.
In medium mixing bowl. combine remaining ingredients
except bacon. Pour mixture over roast. Arrange
bacon slices across roast. Insert meat thermometer in
roast. Cover tightly. Bake for 20 minutes.
Reduce heat to 325 °F. Bake for 2 lo 2½ hours, or
until meat is tender and internal temperature registers
165 °F Remove cover. Bake for 15 minutes longer. Let
roast stand for 10 minutes. Carve roast across grain
into thin slices.
Per Serving: Calories: 225 • Protein: 22 g. • Carbohydrates: 3 g.
• Fat: 13 g. • Cholesterol: N/A • Sodium: N/A
Exchanges: 3 lean meat, vegetable, 1 fat

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