No: Trichinosis is still very prevalent in wild game such as bear: http://en.wikipedia.org/wiki/Trichinosis Trusting the care of the meat from kill to processing is a good answer for gamieness but not for health. from someone else:Yes, but you have to trust the person that killed the bear. It has to be prepared as soon as possible after the kill. Blood drains, etc. Bear should be cooked at a low heat (325 degrees). Like beef it can be medium rare in the middle and more cooked near the ends of the roast. I use apple with a little onion over the bear to give it a nice taste without covering up the taste of the meat and it gets rid of any wild taste and I also do this with deer or moose meat.
Wild bear meat should be cooked completely due to possible Tularemia and other possible diseases. Bears carry the same diseases that pigs do so the same caution should be used as with pork. Several famous arctic explorers have died when they ate uncooked polar bear meat but don't let that scare you as it is safe when cooked completely just as pork is.
people use bears 4 their fur. sometimes they have eaten bear meat.
Man is the only predator to a bear when it is an adult. Unless it dies from a fight or old age/sickness, then it can be eaten by all forest meat eating dwellers.
bear meat
It is all a matter of taste. Some people believe that moose meat should be fully cooked to prevent the eater from possibly getting worms or an allergic reaction to it.
No. It's just called bear meat. Deer meat is venison.
no meat was eaten on a Friday
meat that's eaten in the UK are pig, cow, horse, and also chicken
Virtually any animal can be eaten. Dingo meat is certainly not a meat eaten today, however.
In an average medium size crab, there is about ½ cup of meat. There usually isn't a lot of meat in crabs.
Leave the meat in the frige for one day.
It's not good for your health. Harvard researchers tracked food choices of more than 121,000 adults for up to 28 years, and published their results in 2012 in the Archives of Internal Medicine. They found that each daily increase of three ounces of red meat was associated with a 12% greater risk of dying over all, including a 16% greater risk of cardiovascular death and a 10% greater risk of cancer death.