Successful Hunting

After my grizzly hunt in Bella Coola, BC in May 2010 we stopped by BCgrizzlytours.com and had a chat with Leonard Ellis. Len used to be a grizzly guide so he appreciated the grizzly and the topic of grizzly bear hunting. He was kind enough to answer a few questions and share his opinion of grizzly bear hunting and sustainability.

Just until Father’s day you can save more than 50% off the Black Bear Hunting Encyclopedia DVD and Book by typing in the promotional code "father".

Step 1: go to http://www.black-bear-hunting.com

Step 2: Type in "father" in the discount box

My Friend Sheldon posted this recipe for a great bear baiting recipe:

10lbs of sugar,bag of brown sugar,3 cup of water.Boil for 15 min then mix in 4 packs of jello,pack of fruit punch powder,1/4 cup cinimin,1/2 bottle of vanilla extract,couple onces of anise oil.stir and let boil for a few minutes.pour into pail.
Bears love it

Ever wonder what happens to problem bears? Usually they are trapped by game wardens and then released back into the wild. I found this video on youtube of some bear managers releasing a black bear back into the wild. They use noise makers to scare the bear away from humans and re-instill fear of humans. Check out the video:

If you are wondering why I am sharing this video about sea lice off the coast of BC’s Vancouver Island it is because sea lice are believed to harm wild salmon stocks. Furthermore affecting the black and grizzly bear diet ultimately starving and potentially killing the bears. Fish farms use a drug called "slice" to control sea lice but in this case the sea lice became drug resistant and the area was overwhelmed by sea lice. This is why I am ultimately against farming salmon, although I realize our hunger for the omega 3 rich protien salmon is not sustainable thus our consumption or conservation efforts need to be examined.

Alex Follows a Trail of Lice from Twyla Roscovich on Vimeo.

Just in time for spring bear hunting comes a free bear field care ebook available by download @ Hunting Tips and Tricks.

The book contains pictures and step by step instruction on how to properly care for your game in the field after harvesting it. Gutting, skinning, and preservation for a rug are all discussed in detail with exceptional photography.

This email has been circulating around lately. Seems like a huge bear. Anybody know more details or what the skull size was?

Big Bear shot Saddle Hills Alberta, Sept 20/2010        

As hunting season comes to a close it becomes time to deal with the trophies you collected over the fall. You know that bear rug you have tucked away in your deep freeze that your wife is telling you to get rid of, well find a taxidermist and get a rug made. Here are some tips on what criteria to look for when choosing a taxidermist:

taken from: http://www.huntingtipsandtricks.com/a/Choosing_A_Taxidermist

Choosing the right taxidermist to ensure that your trophy animal is preserved properly is a very important decision to make. It is true that the skill level of taxidermy depends on the knowledge and expertise of the specific person and the level varies from one end of the spectrum to the other. It ultimately boils down to you, who has to make the right selection of a taxidermist, if you want good results.

There are a number of things that you can do, in order to ensure that you leave your trophy with the appropriate person for the job.

For optimal results, it is advisable to keep the price consideration for the service at the bottom of your priority list especially if it is a once in a lifetime trophy as your objective is not saving money, it is getting the best possible mount. Professional capability should find a place at the top of the list. A good taxidermist should be able to make your trophy appear lifelike after being mounted. With modern advancements in technology, there should be no excuse for your trophy animal not to appear like a living animal. You must therefore try to look at the earlier work done for previous clients. This can be at the taxidermist’s showroom or at the homes of the clients.

Some important questions that you must ask the taxidermist, to ensure that you choose one that is best can be:

Can you give me references to some of your clients, for whom you have done similar work?
Have you undergone any certification program that qualifies you as a certified taxidermist?
Are you a member of any state or national organization of taxidermists?
Do you regularly attend seminars and workshops related to taxidermy?
Do you subscribe to good taxidermy periodicals and magazines?
Do you participate in taxidermy competitions? If you do, have you been awarded any special awards, titles or blue ribbons for work excellence?
Can I see some of your finished mounts?
Do you provide a guarantee against your work?
Do you have insurance cover in case something untoward happens, while my trophy is in your possession?
Does a taxidermist require a license in your state? If yes, do you have a valid license?

Good and bad reputation has an uncanny ability to spread. Ask around about the reputation with respect to the work done by the taxidermist, take time to check on a number of taxidermists to compare their work and other details, before making a final decision in favor of one. After all, you will be staring at the mount on your feature wall for some time. By comparing taxidermists to find what you want, you can be assured of good end results.

Ask to see their portfolio of work and reference library. A good taxidermist will have an immense amount of photographic material on the works he has done along with considerable books and other reference material on taxidermy. The reference material can be from a broad variety that would include wildlife and so also from taxidermy magazines, books related to biology, anatomy, habitat etc, of different animals, photographs on the inside of the mouth, eyes, ears and nostrils, live animals of all sizes and types. Check for different mount options for different animals and those available with him for your trophy.

If money does form an important part of the equation for getting your trophy mounted, one alternative would be to take just the cape or hide to him for tanning. Once tanned, you will be able to store it without suffering damage for a long time, if it is commercially dry tanned. This can let you have your trophy mounted at a later date, when you find your situation financially more congenial. But, before opting for this, make sure you check with the taxidermist. Also check, if he will discount the cost of tanning, when you eventually give the cape for mounting to him.

If you exercise due care and are able to make the right selection, you can be assured that your trophy will really last for a very long time.

……

I hope that article helps you during this off season.

Put some of that bear meat in your freezer to use this holiday season with some great recipes from:

http://www.huntingtipsandtricks.com/a/Bear_Meat_Recipes

Bear Meat Loaf (I)

Ingredients:

Ground bear-meat – 2 lbs

Milk                             - ½ cup

Eggs                           - 2

Thyme                         - ¼ teaspoonful

Oregano                     - ¼ teaspoonful

Tomato sauce           - ¾ cup

Onions (minced)        - 1 cup

Dry Mustard               - 1 ½ cup

Mushroom                  - 1 small can

Breadcrumbs             - 1 cup

Finely chopped green pepper -½

Salt and pepper to taste

Method:

Mix all ingredients well and place in a roasting pan. Pre heat oven at 350° and bake for 45 minutes. Remove from oven and spread ketchup/BBQ sauce over the top. Replace in oven and bake for another 15 minutes till done. Serve warm.

Bear Meat Loaf (2)

Ingredients

Ground bear-meat – 2 lbs

Ground beef               - 1 lbs

Breadcrumbs             - 1 ½ cup

Eggs                           - 3

Ketchup                      - ¼ cup

Mushrooms                - 1 8 oz can

French Onion soup - 3 cans

Garlic Powder and black pepper to taste

Method:

Open 2 cans of onion soup and drain the broth in a bowl. Mix the onions from the cans with the other ingredients in a mixing bowl and when mixed well place the mixture in a roasting pan. Pour the broth from the 2 onion soup cans along with the contents of the third can over the top. Pre heat oven at 350° and cook for 2 ½ hours or till done. Ensure that the meat is cooked thoroughly.

Black bear stew

Ingredients:

Cubed bear meat – 4 lbs (cut in 1 inch cubes)

Flour                           - 1 cup

Butter                          - 4 tbs.

Italian Seasoning      - 1 tbs.                       

Corn oil                       - 2 tbs.

Bay leaves                 - 4

Onions (diced)           - 1 large size

Small potatoes          - 2 lbs.

Mushroom                  - 1 lbs. (fresh)

Carrots                       - 5 (sliced)

Turnip                         - 1 (cubed)

Parsnip                       - 5 sliced

Beef broth                  - 1 tin (8 oz)

Method:-

Take a strong plastic bag. Place bear meat, seasonings and flour in the bag and shake till meat is coated. Take a heavy bottomed skillet and add butter and oil. Add meat and cook on medium heat till meat is browned. Drain the grease from the meat while hot. Add 2 ½ to 3 quarts of water in a Dutch oven and cook all ingredients for approx. 2 to 3 hours at 325°. Check every half hour and add water if required.  Serve warm with Italian bread or fresh rolls.

taken from: http://www.huntingtipsandtricks.com/a/Bear_Meat_Recipes

A very interesting video of Canadian TV host Rick Mercer from the Mercer Report does some bear tagging. It is quite humerous and you get to see some tiny cubs. It is also interesting to see what the bear used as a den.