I had a spring bear roast when living in MT…it was grey like pork and tender as it comes…just out of spring hibernation and still very tender, feeding on grass when shot.
More recently, I had some much darker bear meat that I couldn’t tell from deer by looks.
Bear, if NOT having fed on carrion, is the best or some of the best meat out there.
Like hogs, can carry trichinosis, but aside from cookin it well, I wish bear hunting was more do-able here in PA… long, long drive to where a few live…but most never see any.
I’ve seen one Ma with adult cubs 2 x in my life and those cubs once in bow season…in all my years in PA woods, 3 sighting!