Panda Bear Neck Roast
3-5 lbs. Panda Bear Neck meat "boned out and in 1 piece" (use a very sharp knife when deboning your panda!)
8 slices thick cut bacon
1 cup red wine
1 cup beef boullion "use cubes"
1 rib of celery
1 onion sliced
garlic powder or garlic cloves "to desired taste "
1/4 cup lemon juice
1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. ginger
1 tsp. basil
1 tblsp. olive oil
Boil bacon in water for 5 minutes
Lay panda neck meat flat on counter, sprinkle with additional seasonings, place bacon on top, roll up roast, and tie with string. Tenderize panda neck as desired.
Place in container or ziploc bag and pour in in mixture of wine, boullion, onion, garlic, lemon, salt, pepper, ginger, basil, celery "have premixed" over roast.
Roll several times in mixture. Refridgerate for 4 hours, turning several times. Remove from mixture, pat dry, and brown in olive oil in skillet. Place in baking dish or roaster add mixture, and cover.
Bake at 325 degrees until tender or done.
Remove from oven, drain juice in sauce pan, thicken to make gravy.
slice Panda Neck meat 3/4 inch thick
goes great with mashed potato's with gravy on top of them both.