I love bears. I love watching bears just do bear stuff. I love walking in the country bears call home.
...and I love grilled bear chops. Montreal steak seasoning and a charcoal grill makes it happen.
A bear the size of my most recent or similar makes great steaks and chops. The trimmings make stew chunks and the ground makes fantastic tacos. The largest bears are too marbled with fat to make table cuts. I chill them to firmness and trim fat, trim fat, and then trim fat, before grinding them. Please remember that bear meat is subject to the same parasites and illnesses as pork, so cook thoroughly. Unlike lean venison, I can blacken the bone without burning the steaks.