Black bear is my favorite wild game. I'm the only one who eats dear in our family, but the all loved bear. It's all about how you handle them. Here the season opens 9/1, so you have to get them skinned out asap and cooked down. I suspect those who don't like it's are best handled poorly

Pressure canning or grinding is the two methods I use.

If you watch the video it will answer those questions.

Here you skin a bear twice; once to get the hide off and once to get the fat off. The far renders down to make excellent lard for baking

First let me say, I don't have a problem with anybody hunting bear. But, I don't like bear meat. Every time I've tried it the flavor was strong, almost like eating burnt liver. When I've told that to several people who hunt and eat bear, they have tried to convince me if I tried theirs, I would love it. Several times from these same people, I tried some. It always tasted the same, strong and like under-cooked liver.

Thanks, that's what I was wondering. I wonder if you add beef fat if it would patty better?

Bear meat is great . We grind alot of our venison but only grind the scraps on Bear . To good to mix and grind with other stuff . We raise beef but bear doesn't take a back seat to it . Like what others have said take care of it properly

I should add that fall bears here that have been eating spawning salmon are, to me, inedible. Great trapping bait, but not for my palate, at all.

See if you can get a grocery story that will give you some ribeye trimmings. YUM!