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I found this question asked and answered in... ahem a different forum. The gist is that they recommend letting it soak in white vinegar and warm water before scrubbing and it should come right off. A couple other posters recommended a product called Bar Keepers Friend for cleaning.


Bear is like any other meat, the best way to cook it depends upon the cut. Is it fatty (hopefully not very, the best bear meat comes from early spring bears)? Is there a lot of connective tissue? Think of the difference between pork shoulder and pork tenderloin. Sometimes you want low, slow, moist heat, but if the the cut is very lean, that will ruin it. If ...

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