seems like an interesting thread going.

so with that..said
1) bear meat its all in the prep. take the tenderloins, use a jacard on them ( meat tendorizer ) that cuts the fibers of the meat doesnt pound it to a pulp. run up the tenderloin 4 times ( each side ) now put in a zip lock bag and soak in butter milk for min of 24 hours. ( butter milk will pull the blood out and remove the hash taste ) now marinade something like herbs and garlic or lemon spice for another 24 hours.
cube and make kabobs. ( smaller sections will cook faster and all the way through, since they need to be cooked well done.
and yes it is good meat...you just have to prep it correctly.

2) in colorado you are not allowed to trophy hunt. meaning if you bear hunt, you must take your hide and your meat and have it checked by DOW. they will want to know how you are processing it. who is and so on.
leaving meat in the field is want/waste and can and will land you in big trouble.

3) when elk hunting ( archery ) it is not uncommon to come across bears. in fact if you are cow / calf calling be ready for a bear or mtn lion to come in. Archery Bear season runs almost the same dates as elk and mule deer. ( but not exact dates )
I always have a bear tag for that just in case while out elk hunting.
and were I live in colorado ( up in the mtns above 10,000 ft elevation )
we have bears around all the time. had an awesome chocolate in my front yard last sat.
its a rush to be out hunting and cross a bear.
its un nerving to quarter out your elk. pack out what you can, come back for a 2nd trip and find a 400lb black bear wanting part of your kill.
yep always have a bear tag when archery elk/deer hunting in colorado.