Arcade Hunter

Beautiful morning!

I will try to get there... Driving to NC the following morning

That is a blast from the past! Anacone's I It has been many years since I was there

Congrats! I have 5 grand kids now... it just keeps getting better!

Didn't have time to make homemade Mac and Cheese so I used Velveeta shells... with some bear meat added. Delish!

Hope you are feeling better, Dan. I worry about stuff like this .. at least half of my hunting outings I am out there alone... Often wonder what I would do if something happens..

Happy birthday sir

Thanks Steve D. That sounds soooo good!

I noticed a sizable rub Sunday morning that appears to be new... this is near Cuba. Ill try to remember to get a picture of it. It is impressive. The rub happened before the last snow. and after opening day of regular season.

Actually, I was thinking of making a bunny suit out of the hide. I am having a half mount done... the skull is in the freezer so later on this year I think ill do a euro mount with that. The rest of the hide I decided to let my son in law and his brother tan it. They are very interested in trying this and have researched the heck out of the subject. We're going to keep that as a small throw rug, maybe place it on the sofa at the hunting cabin. Everything is saved! DEC sent me a premolar kit in the mail.. so I will need to pull two teeth on the upper jaw just behind the fang

Agreed! The yield is less than a deer it seems. I think we did a good job getting the most meat possible off this bear.

I was in the same boat, DB. I have been hunting since the early 1980's and have never seen a bear in the wild... a lot of my hunting was southern tier also, bear country. There are TONS of raspberry bushes all over the one side of the mountain... I would be willing to bet that this bear ate raspberries all summer long and that might explain why the meat has a sweet flavor to it. I am very pleased with the taste. I think I will grind a good amount and make sausage and also try a few other dishes to boot. I'm open for suggestions! I am aware of cooking the meat to well done... I do not want that parasite in me!!!

My son in law and his brother butchered my bear this past Saturday. Very tedious indeed.. I found it impossible to trim all the fat and gristle out. Mind you , This is the first bears I have done and I am not a professional butcher. We cooked a steak on the grill and half the steak was un-seasoned, the other half had salt, pepper and Montreal steak spice on it. The unseasoned half was delish... tasted a lot like beef to me with a hint of sweetness... the other half was equally good. The meat is tough, so extra chewing is necessary but the flavor was outstanding!

WTG Jay!!!!!!!!!!!

DB says it well. I 've also learned a lot about this sport from this forum... met a few folks from one here also and can't say it any better than this: Some of the finest people I have ever interacted with are on this site. I hope everyone here has a fantastic season this year!