The whatever its called WILL DEFEAT the previous poster's image thread.

[Tofferer]

 

[III John]

 

[Tofferer]

It may not be a photo, but this will beat "Smokey the Bear":

Roast Bear in Raisin Sauce
Guest Author - Deborah Adams

4lbs roast bear
3½ cups water
1 Tbsp. flour
1½ tsp. dry mustard
½ tsp.salt; ¼ tsp pepper
2½ Tbsp. Milwaukee's Best Beer
¼ cup raisins, seedless

First cut all fat off bear meat and place in roasting pan. Pour in 2 cups of water, cover and roast for 2½ at 350ºF. Mix flour, dry mustard, salt and pepper in saucepan. Slowly add in Milwaukee's Best Beer and remaining water. Add raisins, cook over medium heat while stirring constantly until mixture has a syrup consistency. Pour the mixture over the bear roast, then continue to roast for 30 minutes, basting roast 3 or 4 times while baking.

 

[MarkRohfrietsch]

It may not be a photo, but this will beat "Smokey the Bear":

Roast Bear in Raisin Sauce
Guest Author - Deborah Adams

4lbs roast bear
3½ cups water
1 Tbsp. flour
1½ tsp. dry mustard
½ tsp.salt; ¼ tsp pepper
2½ Tbsp. Milwaukee's Best Beer
¼ cup raisins, seedless

First cut all fat off bear meat and place in roasting pan. Pour in 2 cups of water, cover and roast for 2½ at 350ºF. Mix flour, dry mustard, salt and pepper in saucepan. Slowly add in Milwaukee's Best Beer and remaining water. Add raisins, cook over medium heat while stirring constantly until mixture has a syrup consistency. Pour the mixture over the bear roast, then continue to roast for 30 minutes, basting roast 3 or 4 times while baking.

Yummy!

This sounds good! I've found that when we cook bear, there is always a lot of shrink, I'd probably start with a little larger roast! (unless it's a cub, then I'd do a couple.)