Dissolve the salt and sugar in hot water; stir in pickling spice.

Place the bear meat in a casserole dish and sprinkle with chopped garlic.

Cover meat with the salt water solution.

Place a lid on the casserole dish and allow to stand for 3 weeks in a cool dry place, turning the meat once a day.

To prepare for cooking:
Rinse meat and soak in clean water overnight or at least 6 hours.

The next day, pour off water. Place in a deep heavy pan or Dutch oven and add fresh water just to cover.

Simmer 4 hours.

For the sauce:
Melt butter in a saucepan; stir in flour, powdered mustard and pepper, to make a roux.

Add a few tablespoons of hot bear stock and whisk until smooth paste.

Whisk in the remaining hot stock. Stir and simmer for about 5 minutes to thicken the sauce.

Add half and half cream and dried dill.

Keep the sauce warm, over low heat, while the bear meat is being sliced.

Serve hot.