3-4 lbs. young bear roast
1/4 cup cooking oil
1 garlic clove
1 minced onion
1/3 cup red wine
4 carrots
3 stalks celery, diced
1 1/3 cup water
2 tbsp. sugar
1/2 tsp. chili powder
2 tbsp. dry mustard
1/4 tsp. pepper
1/2 cup tomato paste
2 tsp. salt
Place roast in a skillet and add cooking oil. Braise roast on all sides using high heat. Add remaining ingredients and simmer for 30 minutes. Place roast and sauce in an open pan and cook for 3-4 hours at 350 degrees. Baste often. At the end, remove the vegetables and blend to thicken sauce. Roast should be served well done. Serves 6-8.

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