Processing bear meat

[Hunter mike]

Well, I'm pretty jacked up!  I'm headed out to the wilderness to look for bears as well as scout for my later hunting seasons.  I loved the bear I've had, but so far only ground meat for tacos and burgers.  Due to needing to be cooked through, I will likely mostly be doing this as well (plus there's lots you can do with it). 

Does anyone do bear steaks?  It seems like a crime of some sort to turn backstrap into burger, but I'm a medium rare steak guy - which is a no-go due to trich.  I'll probably also do a lot of chunks/strips for stroganoff (sp), stews, chili etc.

Anyone have any ideas of what cuts work best for what?

Thanks!

[Ripper]

I slice the backstraps and tenderloins thin then either pan fry real quick or grill them very hot. Most of the time they come out not to tough, but yeah, you have to cook all the way through.

[DOUBLELUNG]

I'm a firm believer in grinding bear OR using low moist heat cooking methods: pot roast, stews, etc.  About the only way I don't care for bear is a grilled steak.

[boneaddict]

 

Throw in meatloaf as well and ways I like to eat it.

[6.8mmARHunter]

You guys are making me hungry...

[ICEMAN]

We cut bear into as many steaks as possilbe, even small little cutlets. Family loves them.
Steaks first, then turn the rest into stew meat which I pressure can or save for shishkabobs. I turn that whole bear this way. The pressure canner really saves the day for the smaller pieces. Turns out great! Open a jar later and you have an instant shredded/pulled bear sandwhich, or add to a cassarole, or noodle dish. Awesome!