This recipe was sent to me by Open Cross Ranch
Hibernating Bear with Black Magic Sauce
2 - 3 # bear roast (depending on the size of your crock-pot)
Brown well on all sides. Place in crock-pot with a cup or so of water and salt & pepper. Cook on Hi for 3-4 hours.

Turn down to Lo. Add potatoes and carrots in large cubes. Add more water if necessary. Cook another 3-4 hours. Don't lift the lid any oftener than necessary. Remember, he's sleeping!

Serve the following on the side or skip the veggies and add to the roast when you turn down the heat. If you decide to add to the roast, don't add more water to it as you might if you are going to add veggies.

Black Magic Sauce
Sauté:
2 cloves garlic, minced
4 T butter
Add and simmer 4 minutes
1/2 C cabernet
Add and simmer 5 minutes
1 tsp salt
1 - 2 tsp pepper
1/1/2 tsp dry mustard
3 packed T brown sugar
1 T Worcestershire sauce
11/2 T lemon juice
1 C prepared brown gravy

This was sent to me by Margaret Kaminska
Keep in mind that about 5% of black bears have parasites in their muscle tissue and when these worms are ingested by humans they cause severe, sometimes fatal, illness called trychinosis. Even when not fatal this illness causes permanent damage to heart, kidneys and muscles – essentially renders you disabled for life. Illness starts with flu-like symptoms and muscle pains, later kidney or heart failure might follow. Less severe cases (depending of number of worms ingested and general health of affected person) resolve in about 6 months – THERE IS NO CURE!!!! Convalescents will have for life arthritis-like pains and disability – or permanent kidney/heart damage with all the nasty consequences. THERE IS ONLY ONE SAFE WAY TO COOK BEAR MEAT – COOK IT UNTIL IS FALL-OFF-THE BONE TENDER !! No freezing, no marinating, no smoking would make it safe except long and sufficient cooking. So forget those rare steaks, sausages and anything other than fork-tender meat if you want to live normal life span.

When I cook bear meat, I boil it in broth in pressure cooker until almost tender and marinade for flavor after – and finish my dish until –fall-of-the bone in oven or barbecue. It is always lean, flavorful, never dry and most of all – 100% SAFE!!!!

This recipe was sent to me by Butch
Bear Meat Loaf
2 lb ground meat
1/2 cup milk
2 eggs
salt and pepper to taste
1/4 tsp. thyme
1/4 tsp. oregano
3/4 cup tomato sauce
1 cup onion, minced
1 1/2 tsp. dry mustard
1 cup bread crumbs
1/2 green pepper, finely chopped,
I also add 1 small can of mushrooms or fresh mushrooms.
Bake at 350 until done (about an hour).
When it looks close to being done, maybe 15 minutes,
I spread either BBQ sauce or ketchup over the top. Enjoy Butch

This recipe was sent to me from Daniel J. Kalagian
Bear Meat Loaf
3 lbs ground bear meat 1 lb ground beef (fatty)
3 cans Campbell's French onion soup
3 eggs
1 1/2 cups of bread crumbs
1 can mushrooms 8 oz or larger
1/4 cup ketchup
garlic powder (to taste)
black pepper (to taste)

This recipe is very simple heck I invented it so how hard can it be. 
First drain the broth out of 2 cans of the French onion soup and set aside. Next put the other ingredients (except 3rd can of soup) into a mixing bowl. Add the onions from the two cans of soup and mix well. 
Put into roasting pan and pour broth and the third can of onion soup over top. Set oven at 350 degrees and cook for 2 1/2 hours or until done. 
Make sure that the meat is thoroughly cooked.
The guys at the dinner loved it I hope it helps somebody out. 
Daniel J. Kalagian Milford Ct.

The following recipes were sent to me from Bobo Bob.
BOBO ON COOKING BEAR
Bear should be prepared properly or your first meal will undoubtedly be your last. These recipes are proven and come from a friend who is an old timer. For eating purposes we choose a fall kill rather than a spring as the spring bear is quite often parasitic from it's long winter nap. When roasting you should always cook on rack about 2 inches above bottom of pan as bear is quite greasy. Always place about one inch of water in bottom of pan. A most important feature is the marinade, so here goes.

Black Bear Marinade
1 cup dry red wine (cheapest)
1/2 cup olive oil
1 onion chopped
6 cloves garlic crushed
1 sliced carrot
1 tbs.. dried tarragon, may want to half this as tarragon is strong salt and pepper adjust to your own taste

Place meat in roaster, roast or steaks, in marinade 
and cover and refrigerate overnight turning often prior bedtime. 
Remove from marinade approx., 2 hrs. prior cooking to allow meat to come to room temp. Strain marinade and reserve liquid for gravy. 
Pre-Heat oven to 350 Deg. turning the roast and or steaks halfway through cooking time, about 3 hours. for 4 1/2 lb. roast. 
GRAVY; with broth in pan bring to medium boil on stove top and add marinade liquid, to thicken I use 1/2 cup flour mixed with 1 1/2 cups of water seasoned with celery salt, shake or stir well and gradually pour into pan keeping stirring constant. 
Carve roast (boneless) into 1/4 inch slices and place on platter pouring gravy over meat, will serve 8, I think.

GAELIC STYLE-BLACK BEAR
Do not forget marinade, and discard after refrigeration period with this recipe.
You want a 6 lb. roast (boneless, as all bear meat should be).
Rub mixture of dry mustard and butter and flour over entire roast.
Place roast on rack in pan and roast 30 mins. at 425 Deg.
Then reduce heat to 325, and roast about 3 to 31/2 Hrs.
DO NOT BASTE.

Now for the Gaelic Part, my favorite.

BLACK BEAR STEW
4 to 5 lbs. bear meat cut in 1 inch cubes
1/4 cup flour
1 tbs. italian seasoning
4 tbs. butter
2 tbs. vegetable or corn oil
1 large onion diced
1 8 oz. tin beef broth
4 bay leaves (do not eat)
2 lb. small. potatoes
1 lb. fresh mushrooms if button size do not slice
5 carrots sliced
1 turnip cubed (important ingred..)
5 parsnip sliced (optional)
Here's how Bobo does it Preheat oven to 325 Deg.. put flour with seasonings in plastic bag and shake until bear meat coated, combine oil and butter in skillet and brown meat and drain off grease from meat. In a large dutch oven add 2 or 3 qts. of water and all ingredients. Cook approx. 2 to 3 hrs. adding water if necessary checking every 30 mins.,
serve with fresh rolls or italian bread. 
BON APPETITE MES AMIES

Bear Pastry
1 lb. bear lard
5 cups white flour
1 tsp. baking powder
1 tsp. salt
1 egg
1 tbs.. white vinegar
water

To render bear fat, set fat in a 200-250 degree F oven in a large pan,
let set all day. Pour off into sealers. May be stored in freezer.
Mix bear lard, flour, baking powder and salt. 
Beat egg in measuring cup.
To this egg add vinegar, then fill to 3/4 mark with cold water. 
Put all together and mix well.
Shape in a roll and store in fridge. 
This will make 3 large pie crusts.

This marinade recipe is from Fred Hart
Bear Marinade
You can marinate one of two ways:

(1) Put the meat in a container of milk with lots of garlic and let set overnight in the refrigerator.

(2) Put the meat in a container of Italian salad dressing 
and leave in refrigerator overnight.

Make sure the meat is submersed in the milk or dressing and keep covered with Saran wrap. It doesn't hurt to turn every once in a while when you think of it to mix the meat up and get the meat on top to the bottom and vice-versa.

Whatever you do if you barbeque, bake, roast etc. do not, I repeat DO NOT stab the meat with a fork as this lets out all the juices and the meat is on the dry side anyway., DO NOT OVER COOK and when you need to turn the meat use a spatchula (not sure of the spelling of this word) The best way to cook any rather dry-type game meat is place it in an oven roasting bag made by Reynolds aluminum but the off-brand if you can get it is okay because Reynolds is the only one who makes these. The off brand is cheaper, too This way the meat will cook in its own juices in the over and keep from drying out.

This recipe comes from Kathy Lunch of Fish River Lodge, Eagle Lake ME
Bear Marinade
 1 onion, finely chopped 
 1 carrot, diced 
 2 sticks celery, diced 
 1 tsp. paprika 
 1 cup cider 
 2 tbsps. orange juice 
 1 tbsps. lemon juice 
 1 clove garlic, mashed 
 1 bay leaf 
1 dash nutmeg 
 1/2 tsp. dry mustard