With elk I don't bother gutting. Use the gutless method: skin one side, pull quarters from that side, backstrap and reach in for tenderloin. Roll over and repeat. Then neck meat etc.
I do the same thing for deer, takes about 30 min and the meat is in the cooler. I would debone the bear and only take meat. It's pretty easy once you've done one. I'd be happy to go for a bear with you and show ya what I know.
Whaa... No deer/elk liver and heart? Lot's of good eats right there.
We use the liver and heart for dog treats, sometimes I'll take a leg bone or two to stick in the freezer for a summer treat. I bow hunt and usually the liver gets cut in a couple pieces.
