Blake Montpetit, the co-owner of Tiffany Sports Lounge in St. Paul, said he plans to cook a 180-pound black bear in a pig-roaster over hickory and charcoal on Sunday. He said his cousin shot it in northern Wisconsin during bear hunting season, which runs in September and October, and then froze it.
Montpetit said he planned to serve the meat to customers, but the state health department rejected the plan because the meat is unprocessed. Instead, customers can take photos with the roasting bear.
After the game, the meat will go to his cousin's party in Somerset, Wis.
Copyright 2011 by The Associated Press