Thread: Roasts

I'm not much of a cook but, I would like to contribute one of the things that my wife loves that I cook.

Take 1 large roast (I do all my bear and deer roasts this way along with duck breasts) (deer and duck require 1 heaping table spoon full of lard)
1 large onion
3 cloves of garlic
3 tyme leaves
1 pk of dry Italian mix
1 pk of dry Ranch mix
1 pk of Brown gravy mix


I have done this several ways and other than time both methods are about as good.

In a large skillet coat the bottom of the skillet in grease (I use rendered bear lard)
Put the roast once the grease starts to smoke and brown on both sides
Take the roast out and place in a crock pot on medium heat
In the same skillet cut your onion to the size that you prefer and cook until some what transparent
Place the onions in the crock pot once done.
Place the garlic and Tyme leaves in.
Using 1 cup of water mix dry packages of Italian, Ranch and Brown Gravy mix and pour in crock pot.


If you don't have alot of time you don't have to brown the meat or carmelize the onions.

I usually cook for 12 hours on medium to get the most tender meat. I have on occations cooked a tougher cut as long as 18 hours.

Sounds like a great recipe! Too bad that down here in Central Al when a black bear showed up in a man's yard(with an ear tag!) It was almost a Game Warden SWAT Team exercise. Yogi was left 100% free to go, an escapee from a failed Exotic Animal endeavor. (Seriously-they had lions/tigers/bears/elk/and Fallow deer that just ended up going wild). Their neighbors, with the same kind of operation, used a tractor and a small handgun to kill a loose lion killing their miniature horses! Thanks to mother Nature both operations are in decline.