Jo's Duck Casserole and Marinated Bear Roast

Jo's Duck Casserole 2 ducks 1 onion 2 ribs celery 1 apple, quartered & cored 1 stick butter ½ onion, chopped ¼ c. flour 2 boxes long grain and wild rice, cooked according to pkg. 1 (6 oz.) can sliced mushrooms 1 ½ c. half and half 1 Tbsp. parsley, chopped 1 tsp. salt ½ tsp. pepper 1 pkg. slivered almonds Boil ducks with sliced onion, celery and apple for 1 to 2 hours, until tender. In deep skillet or Dutch oven, melt butter. Sauté onion and stir in flour. Add can of mushrooms with juice. Add half and half, parsley, salt and pepper. Add rice to mixture in skillet. Add duck that has been deboned and cut into bite-size chunks. Pour into baking dish coated with nonstick spray. Sprinkle almonds on top. Bake at 350° for 30 minutes. Marinated Bear Roast 1 large bear roast 6-8 cloves garlic Salt & pepper With filet knife, make holes in roast 2 to 3 inches deep. Insert garlic clove into hole. Repeat process to use all garlic clovers. Salt and pepper lightly. Marinade: 2/3 cup soy sauce 1/3 cup vegetable oil ¼ cup lemon juice, freshly squeezed 1 cup onion, finely chopped 1 tsp. garlic powder 1 tsp. curry powder 1 tsp. chili powder ½ tsp. ginger Mix ingredients in large crock or glass container. Place roast in bowl, turning once or twice to coat. Place in the refrigerator overnight, basting as often as possible. Place roast in cast iron Dutch oven or heavy roasting pan. Pour marinade oven roast. Cook in 250° oven about 2 to 4 hours depending on the size of roast. The last hour of cooking, add a large can of mushrooms if desired. Bear should be served well done.

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