Ted Nugent's Grilled Bear

-----bear marinade-----
1 cup dry sherry
1/2 cup salad oil
4 teaspoons prepared herb blends -- (heavy
- on garlic and pepper is best)
-----bear basting sauce-----
1/2 cup catsup
1/4 cup vinegar
1 6 oz. can tomato paste
1 clove garlic -- crushed
1 cup dry white wine
salt and pepper to taste

Basting Sauce: Mix ingredients and blend well.
Marinade bear meat 6-8 hours or overnight.
This should be roasted slow in a 325 deg. oven, till temp is 155 then
rest,
On the grill cooked till outside is nice browned and inside temp is 155
or
above

Bear meat may be cooked in much the same way as their counterparts of
beef cuts. Keep in mind, however, two facts when dealing with bear. It
does not have the same fat content as that of beef and therefore will
need additional larding or marinating for tenderizing. Bear meat MUST be
thoroughly cooked due to trichinosis tendencies.

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