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Spiced Bear Roast

3 1/2 to 4 lb. boneless bear rump
         roast or substitute, well trimmed 
12 whole cloves
1 1/2 cups thinly sliced carrots
1 1/2 cups thinly sliced celery
1 cup chopped onions
1 cup dry red wine

3/4 cup water
1/4 cup margarine or butter, melted
2 tablespoons cayenne
1 teaspoon ground allspice
1/2 teaspoon pepper
1/2 teaspoon salt
2 slices bacon, cut in half crosswise

Heat oven to 400 F. Place roast in bottom of 3 quart roasting pan with cover. With sharp knife, cut 12 slits, 1/2 inch deep, in top of roast. Place 1 clove in each slit. In medium mixing bowl, combine remaining ingredients, except bacon. Pour mixture over roast. Arrange bacon slices across roast. Insert meat thermometer in roast. Cover tightly. Bake for 20 minutes. Reduce heat to 325 F. Bake 2 to 2 1/2 hours, or until meat is tender and internal temperature registers 165 F. Remove cover. Bake for 15 minutes longer. Let roast stand for 10 minutes. Carve roast across grain into thin slices.

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