This recipe is taken from the LL Bean Game & Fish Cookbook by Cameron & Jones.
3-4 lb bear roast, loin or rump. Trim off most of the fat.
Poke holes in the roast with a sharp knife & insert 2 or 3 sliced garlic cloves.
S&P the meat well, lay a few slices of fat under it and roast for 20 minutes at 500 (preheated).
Reduce heat to 300-325 and roast for 2 1/2 hrs.
Gravy: Saute 1 chopped onion, 1/2 stalk chopped celery in the drippings. Add 3 Tbl flour, 1 1/2 tsp sage, 1/4 tsp thyme, 1/4 tsp savory, 2 cups beef stock, 1 tbl Worcestershire sauce.
Serve with mashed potatoes, brussel sprouts, cranberry sauce.
Its really a simple roast, but we really like it.
None of the recipes in that cookbook have internal temps, they're all old-time recipes. Simple but good.