Just like most of the wild big game, younger bear is more tender and desired for recipes using steaks. Since older meat is tougher, it is often made into ground meat, stew meat, or roasts that need to be slowly braised and cooked until fork tender and well-done.

• Tenderize the bear steaks with a meat mallet or by running them through a cuber once or twice to ⅜ inch thick. Dredge the meat in seasoned flour.

• Heat oil in a large sauté pan over high heat. Add the meat and cook for about 2 to 3 minutes on each side until browned and the internal temperature is at least 140°F. Place steaks on a plate and keep warm.

• Add the shallots, thyme, and garlic to the pan and sauté for 2 or 3 minutes.

• Add wine to deglaze pan by cooking for 2 or 3 minutes, until reduced by half. Finish with cream and butter, heating through. Serve steaks with sauce spooned over the top.