Bear meat is wonderful if cooked properly. After the harvest we gut and skin ASAP to get the meat cooled down as fast as possible. We take one of the back straps and cut into small cubes about the size of a fun size candy bar. Then we season with Frisco's Prime Rib and Roast seasoning and wrap a thin slice of bacon each way covering the wholle piece of meat. Now we get them on the grill until the bacon is crispy and the bear meat is well done. Its scrumptious. With the remainder of the meat we cube into chunks spread it out on cookie sheets cover and then freeze it for a couple days. When we remove the meat from the freezer we place meat on a grate so as it thaws the blood drains away from the meat and then we place meat in mason jars and pressure can all of the meat, instead of canning salt we season with the Au Jus Base we sell here at our store. After its finished its shelf stable, requires no refrigeration and is melt in your mouth tender. Great for beef (bear) tips and noodles, over rice, use as the meat for a hot Beef Sandwich, stir fry, also it makes the best Philly cheese steak sandwiches and last but not least and my favorite in Fajita's. We quit using the liquid in the canning jar as our gravy base because its a bit wild. We just use a beef gravy mix.