Ingredients: 1 cup cooking oil 1/2 cup red wine 2 onions, chopper 1 clove garlic, pressed 1 tablespoon Juniper berries, crushed 1/2 teaspoon pepper 1 bay leaf 1 teaspoon salt 1/2 teaspoon thyme Directions: Mix together all marinade ingredients and pour over the bear roast in a stainless steel or glass baking dish.  Refrigerate for 2 days, turning roast twice daily. Notes & Variations: This marinade can be used for other big game meat. Contributor:  Ben Webb, RRGC