That sounds good. My wife would love that. We recently had bear tenderloin sous vide and venison bear burgers from a young bear my son shot. Those were the juiciest venison burgers I have ever ate, even cooked to 165 degrees ( because it was bear). Mix was 70% venison 30% bear.
I was debating getting a spring bear tag, you convinced me.
We have bears that makes raids in the fall. They gleaned my apple tree, broke some limbs, and destroyed the neighbors bee hives. They have been doing that for years.