4 - 5 pound bear roast, trimmed of fat
1 packet onion soup mix
1 cup prepared mustard
4 cups water
1 tablespoon red pepper
salt and black pepper to taste
Marinate roast 12 hours in marinade of mustard, onion soup mix, water and red pepper. Turn over continue to marinate for another 12 hours refrigerated.
Roast at 350 degrees for 3 hours, adding water as needed. Salt after cooking and cool. Skim fat from water. Remove roast and partially refreeze. Slice very thin and serve.