I've never shot a spring bear and all of our fall bears have a steady diet of sweets and granola before we butcher them. In my opinion their meat is second only to squirrel.
Like the other poster said skin them fast and cool them down. If it's warm where you are pack the chest cavity with Ice and take it to the butcher. If you are doing it yourself keep the flies off with cheese cloth and cool the meat as you take it off.
I cook it the same as any large game and with many of the same recipes. Like pork trichinosis is a concern so cook it completely.
The tenderloins should be eaten the day the bear is killed. Coated in seasoned flour and pan fried with mushrooms can't be beat.
Enjoy your hunt.