Stuffed Bear Roast with Wild Rice

1. Butterflying Process:

   • Cut roast horizontally, leaving 1" connected
   • Opening: Should lie flat like a book
   • Pound to even thickness if needed

2. Stuffing Assembly:

   • Cook sausage, sauté vegetables
   • Binding: Combine with rice, egg, and stock
   • Consistency: Should hold together but not be wet

3. Rolling and Tying:

   • Spread stuffing evenly over opened roast
   • Rolling: Roll tightly, tie with kitchen twine every 2"
   • Security: Prevent stuffing from leaking

4. Roasting Protocol:

   • Sear on all sides first
   • Temperature: 325°F to 160°F internal
   • Basting: Every 30 minutes with pan juices

Carving: Rest 20 minutes, slice thick to show stuffing Wine: Full-bodied reds, Northern American wines

Braised and Slow-Cooked