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Prepare bear meat ahead of time as follows: Take 1-1½ lbs. of clean meat with some bone left in. Best parts are from the hindquarter or front shoulders. Cut 1-2 inches thick. Use ½ oz. of Morton's smoke-flavored sugar cure for each lb. of bear meat. Rub cure in well and place meat in refrigerator for 1-2 weeks, depending on thickness. Remove meat from refrigerator and soak in lukewarm water for about an hour to remove excess surface salt. Pat dry and return to the refrigerator for another 2 days. At this point you can either put the meat in the beans (see below) or smoke in your smokehouse to desired taste and then put in the beans.
Prepare beans as follows:

1 lb. small white beans (dry)
2 t. dry mustard
1 T. salt
3 medium onions, diced
¼ C. brown sugar
¼ C. molasses
2 T. pickle juice or vinegar with a little cinnamon and cloves
1-1½ lbs. bear meat prepared as above
Soak beans overnight. Drain and rinse. Cover beans with water, and mix in all ingredients. Bake 6-8 hours at 250° with the lid on

LMFAO now that was funny.. I found this one a website that dealt in all game cooking So i put it in here lol.. It isn't that hard to get bear meat as long as bear is in season expecially up here LOL

lol when I told me step dad about this recipe he looked at me like I am on glue lol

There was another bear recipe I had gotten from a cook book from my step mother but it was pure jokes .. one of these days i will post it