Bear Leg Roast [microwave]
From:	Gisele, Aylmer, Quebec, Canada
Comments:	This roast surely will convince all those who are sceptical about the fact that bear meat is worthy of the most refined palates! If desired, serve along with a black pepper sauce.
Servings:	10

1 bear leg, approximately 5 pounds [2.25 kg] 1 bay leaf 1 teaspoon [5 mL] tarragon 1 teaspoon [5 mL] chervil 1 cup [250 mL] beef consomme Marinade 6 cups [1.5 L] olive oil 2 cups [500 mL] red wine 2 carrots, grated 2 onions, chopped 2 celery stalks, chopped

Into a bowl, mix together all marinade ingredients [olive oil, red wine, grated carrots, chopped onions and celery stalks]. Add bear leg. Cover and leave to macerate for 10 hours, refrigerated, turning meat a few times. Well drain meat; transfer meat onto the wire rack of a microwave-safe roasting pan. Mix together bay leaf, tarragon, chervil and beef consomme; pour over meat. Cover and microwave on 'MEDIUM' for 1 hour 25 minutes, until tender. Sprinkle meat a few times while microwaving; at half time, half-turn dish, turning meat upside-down. Leave to rest for 10 minutes before serving.