The flavor of bear can vary greatly, depending on the animal's diet and the amount of fat left with the meat. A bear that has eaten carrion will have objectionable flavors, while one that has fed on berries will taste completely different. Bear fat has a very strong flavor and will make the meat objectionable if not completely removed. Care should be taken with bear meat to prevent the danger of trichinosis. Either be sure the meat is well cooked to an internal temperature of 170 degrees F. or that the meat has been stored at 10 degrees F. below 0 for at least 30 days.
Tenderness depends on the age of the bear.
Older meat should be cooked with moist heat as in casseroles or stews. Marinating the meat may also help. Try using bear meat in your favorite recipe.