 Season the bear
meat with the
celery salt an
pepper and place
in a stock pot,
adding the
garlic, salt
pork, and enough
water to cover;
Cook`til meat
is tender, then
drain RESERVING
the pan juices.
Place the
meat in a
roasting pan and
top with the
onions, roast at
350x until
brown,
basting with the
reserved juices.
Thicken the
remaining juices
for gravy.
Yield: 12
servings
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