Herb-Crusted Bear Backstrap Roast

Safety Protocol Setup: Black bear must be cooked to 165°F internal to eliminate trichinella. Use a reliable meat thermometer.

Herb Crust Preparation: Combine fresh rosemary, thyme, garlic, and breadcrumbs with olive oil into a fragrant paste.

Initial Searing: Sear the roast on all sides to develop a flavorful crust. This also helps the herb coating adhere.

Crust Application: Press the herb mixture firmly onto the seared roast. It should coat evenly on all sides.

Slow Roasting Process: Add stock to pan. Roast at 325°F until the internal temperature reaches 165°F throughout, about 1.5-2 hours depending on thickness.

Resting and Carving: Rest for 20 minutes before carving. The juices need time to redistribute through the meat.