Soak an 8 pound bear rump roast in cold water with 3-4 sliced, medium sized onions for four hours. Remove meat and pat dry. Chop one small garlic clove. Cut small deep slits into the meat with a knife, and insert a piece of garlic in each 'pocket'.  Rub with salt and pepper. Brown on all sides in hot bacon drippings. Roast, uncovered, at 350° for 3 hours, turning several times. Be sure internal temperature reaches at least 170° before serving.

Variation:

Insert whole garlic cloves into the meat. Rub with salt and pepper. Place in a roasting pan and add vinegar. Cover and roast until done; topping with a mushroom sauce during the last 15 minutes of baking time. (Bake uncovered after adding the sauce.)