The old gals in this neighborhood that are known for their pies, all swear by bear fat for tor the crust. I've been fortunate to eat some of those pies and they are great.
Most definitely. Cook steaks in it, make pie crusts with it, it's a lot like lard and has a similar melting temp. Shouldn't be gamey at all if you render it down well.
Deer and elk fat are more like tallow but with too high a melting point for me, it can end up like wax in your mouth if it's not piping hot.