GAELIC STYLE-BLACK BEAR

GAELIC STYLE-BLACK BEAR
Do not forget Bear marinade, and discard after refrigeration period with this recipe.
You want a 6 lb. roast (boneless, as all bear meat should be).
Rub mixture of dry mustard [use amount to your taste] mixed with butter and flour over entire roast.
Place roast on rack in pan and roast 30 mins. at 425 Deg.
Then reduce heat to 325, and roast about 3 to 31/2 Hrs.
DO NOT BASTE.

Now for the Gaelic Part, my favorite.

SCOTCH WHISKEY GRAVY
Req'd 3 tbs. butter
1 bunch green onion 1/4 cup flour blended with 1 cup of water, pinch of celery salt 3 tsp soya sauce 1 lb. sliced mushrooms 1 quart of JOHNNY WALKER RED LABEL SCOTCH WHISKEY

Bring pan juices to medium boil on stove top, adding butter, green onions and soy sauce, whisking in flour mixture gradually until thickens thereby adding 1/3 cup of heavy cream and according to old timer's 3 tbs. of scotch, but nae I sae Ha! be a man, add a cup AND KEEP REMAINING SCOTCH CLOSE TO HAND.