Blake Montpetit, the co-owner of Tiffany Sports Lounge in St. Paul, says he plans to cook a 180-pound black bear in a pig-roaster over hickory and charcoal on Sunday.
He says his cousin shot it in northern Wisconsin during bear hunting season, which runs in September and October, and then froze it.
Montpetit says 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.