Thanks for posting this, bear recipes are few and far between. I am giving this 5 stars because the recipe ITSELF is very good, a nice tangy flavor. I halved it for use on on 8 oz black bear steak from a 300-lb bear my boyfriend shot this fall. I roasted the steak with the sauce on top for a good 40 min. Bear meat is VERY dense (obvi) and the meat itself was just ok (one of those things I wanted to try just once), but this recipe definately added a lot of flavor. Prior to cooking I marinated the bear for 24 hrs. in a mixture of milk, lemon rinds, water, and vinegar, which helped remove the gamey taste. Thanks for sharing- I think it would be a good addition to pork also.