Originally Posted by HuntAway

Field dressing is like any other big game animal except they're bears. Up the belly, take out the gut, heart, lungs, remove the colon etc.

Skin them once, then skin em again to get all of the fat off them. I cut roasts from the hinds, shoulders, neck and grind the rest for sausages. I don't like bear steak so it's all roasts and burger for me.

Main thing is get as much of the fat off them as possible. When cooking I cook them low and slow in a Dutch Oven with some water in the bottom, a few carrots, garlic clove or two and celery to add more flavour to the steam @ 250'F, 3 - 7 hrs depending on its size. Season with a half pkg of Onion Soup Mix and pepper. I keep the meat elevated on a rack.

Sausages, any type you like with 25% pork fat. I hear bear makes a real good pepperette but I'm not a fan of them either.

Make your gravy from something else, don't use the drippings.

HA