i would get a cart to get him out of the woods. havent tried it yet but when i was up in canada hunting one of the locals suggested cooking bear steaks in a frying pan in the juice that comes from the jar of those sandwich pepper rings. he claimed that the meat just about falls apart ( tenderizes as it cooks) and is delicious. i never heard of this method but i guess its worth a shot.key is to cool the bear down right away. many people wait to have the bear weighed before gutting it. i was told that makes a big difference in taste. the backstrap on a bear is pretty close to deer imo. some people soak it in milk over night in the fridge to get out excess oils. make sure you cook it all the way through because from what i read the meat should be treated like pig because of possibility of tricinossis. good eating[:-]