First of all, congratulations for obtaining bear meat, it's very hard to come by even here in Alaska. I do have some points I would recommend you go over before starting to cook the meat:

1. Was the bear's diet fish or berries predominately?
2. How old was the bear?
3. Cook meat thoroughly, no pink, as you would pork.

PREPARATION FOR COOKING

1. Soak meat in milk for 2 hours, while meat is soaking, prepare a very strong, almost epresso strength, pot of coffee.

2, Marinate meat in coffee, covered overnight in refrigerator.

***The preparation might seem timely, however, the results will be worth it as I found out the hard way*****

SWEET AND SOUR BEAR
1 green pepper
2 lbs. bear meat, any cut
olive oil
Flour, salt, pepper for dredging
1/2/ cup water
1/4 wine vinegar
2 Tablespoons soy sauce
1 cup apricot jam
Dredge bear meat in flour, salt and pepper, brown in heavy cast iron pan or skillet in olive oil, enough to cover meat

After meat is browned, add water,vinegar and soy sauce.

Cover and simmer for at least 1 hour until meat is fork tender

Add the apricot jam and green pepper diced and cook 20 min. longer.

Serve with wild rice.

BEAR SWISS STEAK

Boneless bear steak
Salt/pepper
garlic powder
olive oil
water

Dredge meat in flour and salt/pepper, garlic powder. Fry in olive oil until browned. Remove from pan; added the left-over flour to olive oil with additional salt, pepper, garlic powder. Stir until just before burn stage; add water to make just barely thickened gravy. Place steak into roaster; cover with thin gravy mixture. Cover and cook in oven for 1 hour at 350 degree or until meat is no longer pink.

You won't be able to tell the bear from tender beef

Good luck Chuck, please let me know if you have any more questions.

Sandy Wells
Homer, Alaska