I agree a fall bear is better for eatting however I spring bear hunt in canada ever couple of years. Usually the back straps and roasts are all we take.
I purchased a meat tenderizor called the Jaccard.
Hope its ok to do this link.
http://www.jaccard.com/Home-Product-WTender-48B.asp?group=R
bear meat is very stringie. the jaccard cuts those fibers and allows it to break down, thus being tendor.
the next trick is, put it in a zip lock bag filled with Butter Milk. This will also cause it to break down and not be so tough. after 24 hours pour off the butter milk, rinse and repeat, soak for an additional 24 hours in butter milk. ( this also pulls the blood out of the meat, so the oil, fishie taste is gone )
now pick out the seasoning you want. I use a herb and lemon marinaide, and soak it for another 24 hours.
my prefrence is to cube the meat and make kabobs. cook them on the grill and you won't be able to cook them fast enough for everyone to eat.
I saved my bear and did this in elk camp one year. I had to fight to get one bear kabob for myself LOL.
by the way when soaking it in buttermilk over night make sure its in the fridge
