I got my first bear this past fall and I've made the personal decision that somebody has to eat it or I won't shoot it. I had heard mostly bad stories about bear meat so I was not real excited about it. This bear lived near the desert and probably ate prickly pear for it's last meal. It was a boar about 275 lbs. I took great care in the field and got the meat cooled fast. It hung for about a week, then we butchered it. All the stories about bear meat being greasy were true, it was greasy to the touch. I wanted to try it without all the fanfare so I just slapped it on the grill with the mrs. dash and we enjoyed it a lot. Once grilled the greasiness was gone. Then we made stew, crockpot roast and chile and all were great. Try the recipe below, I took it to work and everyone liked it. Can use other venison or beef.

1 1/2 lb bear roast
4 cans tomato soup (12 oz)
4 potatos
4carrots
1 rutabega
1 large onion
1 teaspoon basil
1/2 cup red wine
1 cup water (if seems to thick you can add a little more
Preheat oven to 350 degrees
Cut up meat into 1'' cubes, put in bag with flour, salt and pepper, shake it up. Then brown real good in frying pan(lard?)
In a large pot mix tomato soup, onion(chopped), water, and meat that has been browned. Cook covered 1 hour then add wine, basil, and rest of vegetables, all cut to 1'' cubes or so. Cook another 1 1/2 hours or until desired softness of vegies. Can add different things or substitute but wouldn't add more basil or wine cause it will make it to sweet. enjoy