Well, I have to say the fresh bear loin (back strap) was absolutely delicious !
Pan seared in cast iron, 4 minutes a side & 6 minutes in a 300*f fan force oven, to an internal temp of 162*f, cover & rest for 10 minutes.
Thin sliced & served over mashed turnip (lots of butter, cracked black pepper & full (33%) cream.
Then, same + scalloped taters, sautéed veges & pan gravy.
Also had Thai red curry bear, that was amazingly good, but forgot to take pictures.
Just got 50lbs of Jalapeno cheddar Bear smokies back. Delicious !