The cooking time of a bear roast or other wild game fluctuates greatly depending on the age of the animal. Younger animals will be more tender and will cook more quickly. Older animals need more liquid for brining or braising and may require marinating for 1 or 2 days, refrigerated.

• Preheat oven to 275°F.

• Place roast in a large pan. Spread with mustard and sprinkle with salt and pepper.

• Combine beef bouillon, red wine, soy sauce, lemon zest and juice, garlic, and gingerroot. Pour over roast. Place in the oven and bake, uncovered. Baste with sauce every 20 to 30 minutes until well glazed. After 3 hours, cover tightly with heavy-duty foil and bake for an additional 2 to 3 hours or until meat is well-done and fork tender.

Precaution on Cooking Bear

Take caution in cooking bear; it is known to carry the parasite that causes the illness trichinosis. Freezing does not kill the parasite. Cooking bear meat to an internal temperature of at least 140°F is the safest way to ensure that the parasite is killed. Many prefer bear cooked well-done for safety's sake.