Not 'very' well - but it should be cooked very thoroughly and definately it has to be cooked above a certain temperature. I believe that the minimum temperature needed to kill the trichinosis which may be in some bears is about 162 degrees farenheit for 15 minutes. HOWEVER - most people recommend going higher than that, because how do you know your thermometer is super-accurate or that the meat is the same temperature thruought? So you'll usually see stuff like 'cook to 170' or the like, to be on the safe side. And that's good advice.
So you're looking at about 'medium', rather than well done. no pink (rare), and also 'juices running clear' are good indicators, but you should test it with a thermometer and in more than one place.
It's also good to freeze the meat for a long time as cold as you can. This will NOT guarantee to kill the tric - so you still have to cook it right - but it is an extra 'saftey blanket' just in case.
I use a slow cooker to do the roasts - they turn out very good and the slow, even cooking helps make sure that temps are consistant thru the meat.
Here's the number one rule with bear - GET RID OF ALL THE FAT!!!! Connective tissue is fine, but the fat tastes like industrial glue and will ruin the taste very quickly when you cook it. So take the time to trim all the fat you can off the meat before cooking (butchers never seem to get it all). You can roll the roast or the steaks in olive oil, then use a 'rub' for seasoning and that will help keep it from drying out, because like most wild game there's no fat in the meat itself per se.
Bear is quite tasty - i prefer it to a lot of venison. Try to pick one that's not anywhere near humans where it'll get in a dump, and try not to pick one that's been fishing out of the rivers. Ones that have been eating nice grass and berries and such are quite good.
~~~~~
