Spiced Bear Roast

* 3 1/2 to 4 lb. boneless bear rump roast
* 12 whole cloves
* 1 1/2 cups thinly sliced carrots (wild ok but use sparingly - Queen Anne's Lace)
* 1 1/2 cups thinly sliced celery
* 1 cup chopped onions
* 1 cup dry red wine (muscadine or elderberry wine is good)
* 3/4 cup water
* 1/4 cup margarine or butter, melted
* 2 tablespoons cayenne
* 1 teaspoon ground allspice (or grated spice bush)
* 1/2 teaspoon pepper
* 1/2 teaspoon salt
* 2 slices bacon, cut in half crosswise

Heat oven to 400 F. Place roast in bottom of 3 quart roasting pan with cover. With sharp
knife, cut 12 slits, 1/2 inch deep, in top of roast. Place 1 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 2 to 2 1/2 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.

Bonnie Farner