Over the years, we've eaten quite a bit of bison that has been given to us as gifts. Roasts (not sure if they were front or back -- chuck/round), boneless steaks (probably backstrap or fillet), and ground.
I've always found the color interesting, as it is so dark. Minimal odor, and certainly very lean.
It isn't something you want to overcook since it is so lean. I wouldn't go out of my way to find it, but it is every bit as good as properly butchered venison or home-grown grass fed beef.
As for bear -- not for me anymore. Maybe a young sow would be OK. But older bear, especially boars that are sexually mature sure have a bad odor and taste that will ruin a good cast iron pan.
