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BURGUNDY WINE BEAR ROAST A rich, delightful roast |
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| Source: | North American
Hunting Club "Celebrating Wild Game" p.18, Kenneth W. Crummett, Sugar Grove, WV |
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| Prep Time
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2 hours |
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Ingredients |
Utensils |
| 2 pound bear roast | Baking dish |
| 4 to 5 medium potatoes, cut into chunks | Mixing bowl |
| 6 carrots cut into 2 inch chunks | |
| 2 onions, quartered | |
| 1 cup burgundy wine | |
| 1/2 package onion soup mix |
| Directions Place meat, potatoes, onions and carrots in suitable baking dish Mix soup and wine together and pour over meat and vegetables Bake at 360°F for 1 1/2 hours |