bear stew/ chile

Ray,

You can do a roast/braise if you want.
Stud it with garlic and roast it in a DO for an hour and a half at 350* on strips of bear or beef fat and onions. Remove the fat and rendered oil and save a bit of the oil. Return thr bear to the DO and add thick cut onions, carrots, celery and any root vegetables you have. Cook until the vegetables start to pick up some colour. Add beef stock and red wine enough to cover and braise at 300* for a couple of hours. Marjoram, thyme rosemary, peppercorns and lots of worcestershire sauce.

You can do the same sort of thing with crushed tomatoes and wine as the braising liquid as well.

Steve

Ron,

No not at all. Bear has an amazing flavour, very similar to moose but the meat is stringy because the animal is pure muscle. It is most often stewed and not roasted because of this. The flavour is strong and stands up well to strong ingredients.
Oddly, I haven't cooked any in many years because a group of environmentalists in Toronto successfully lobbied to have the spring hunt cancelled. We now have bears and bear attacks in our southern cities and folks in the north have lost their life savings having the lovable little guys humanely removed from their homes and yards only to return again and again.

Steve