I have to agree. I have only shot one bear in my lifetime and it tasted really good. However, I have also been with several hunters that hunted bear pretty regular along with elk and deer. When the skin and fat was not removed quickly, I detected a really fatty and gamy taste in the meat. When I tasted bear that was immediately skinned and quartered and the fat removed, them dang steaks were absolutely delicious. What they eat plays a great deal in the taste, but not as much as proper meat care. Most people that hunt elk, deer, and antelope have any idea how important that is in my opinion, least the ones I hunted with. This is not a hit or bait to insult anyone, it's just my experience.I had a bear that didn’t taste as good as the others I’ve had in the past. We have a local butcher shop that does excellent hot dogs, summer sausage, etc. Took it in and had it processed up and it was great as usual. I would suggest that route if you have a similar shop locally.
And if you’ll be making a couple of trips near Green Bay, drop it off at Maplewood Meats. Probably not worth driving well over a thousand miles, but maybe several hundred.
As an aside, and not looking to start an argument, but I would disagree with the comment that bear is that much fattier than deer. I trim all the fat on wild game and I’ve worked on several bears and deer, and bear might have a bit more fat, but not much.
A buddy of mine goes to Alberta to hunt geese every year. They started making pastrami and it is out of this world good. I like the idea of doing it with bear!I like to make corned bear, bear pastrami, bear summer sausage and I also like to can it.
I am very leery of cooking bear for jerky, burger, steaks or anything like that due to the trichinosis concerns.