[Jeff Higgins]

You have to treat it right though, vash. That begins with choosing the right bear. There are "eating" size bears and "trophy" size bears, and never the twain shall meet (meat?)

The problem is with some enzyme in the fat that will permeate the meat as the fat starts to break down once you've killed the bear. "Trophy" size bears have a lot more of it, and the meat is far more marbeled with it. "Eating" size bears are much leaner, without as much of the marbling.

In any case, it is absolutely imperitive to trim every last visible scrap of fat from the meat before you wrap it. Don't think you can just trim it up after it comes back out of the freezer or, worse yet, after it comes off the grill. By then it's too late - the damage is done.

I even trim the fat from the outside of the carcass right after skinning it. I've trimmed as much as 4" of pure fat off a bigger bear's ass ("does this fur make may ass look fat?"). Speaking of skinning, that has to happen just as soon as it hits the ground, no matter how cold it is. And quartering. And butchering as soon as possible. You have to get the fat off and cool them down as soon as possible - that is the key to a good eatin' bear.

Starting with a small, lean, tender one helps immensely. The big ones are just so marbled that it turns into an exercise in futility to get all of the fat off, and it winds up permeating the meat. The dog will dig his way out under the fence when you try to barbeque that stuff.