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Old 09-19-2006, 08:54 PM   #21
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I've always told Paul that I would have NOTHING to do with the dead animal. Bring it to me wrapped in freezer paper and I'll cook it up for you but.. ya know what...?

I was so happy and so proud of him that
I forgot to be grossed out and sad for the bear. It was exciting.

As you can see from the photo.. I was really in to it.
Surprise surprise! STILL... I am 100% sure I couldn't kill anything.
But, heck I'll certainly eat it. I'll eat cows and chickens and they have a much worse life and death than this bear did.
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Old 09-19-2006, 08:55 PM   #22
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BTW, bear meat is a known and fairly common source of trichinosis. Check this link: http://www.ncbi.nlm.nih.gov/entrez/q...&dopt=Abstract

Be sure to cook it very well, as you would questionable pork.
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Old 09-19-2006, 08:56 PM   #23
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Thanks Fryboy. Paul read up on this before I cooked the heart last night.

And I always cook all my meat really well. ( yes, give me my steak burnt please. NO RED!!! YUCK! lol!!!)
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Old 09-20-2006, 12:14 AM   #24
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pds, do me a favor, if you will, and thank the spirit of the bear for it's sacrifice every time you have a meal of him. it doesn't have to be anything religious, but it's important, for you and the bear.
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Old 09-20-2006, 07:52 AM   #25
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Thanks for posting the pictures!. For me, it made me nervous to see them. The bear did not look quite dead and humans should not be that close to a live bear! That's a big accomplishment to bring down an animal like that. Did you take that bear in Washington?

And I agree with bucky. I always have a spiritual moment with the animals we butcher, as we start the process.
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Old 09-20-2006, 09:37 AM   #26
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He STARTED with a bear?! Where will he go from here?!

Then again, maybe in hunting you start with big targets and graduate to smaller ones? (Can you tell I'm not a huntress?!)
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Old 09-20-2006, 11:41 AM   #27
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Beth... Believe me I was very nervous about touching it at first too!!! It was a BEAR for goodness sake!

Yes..Paul took it in Washington.. we were up in the Mountains right around Stevens Pass. There was bear sign all around and he knew from the second we got that there that this was going to be his chance to get something.

I wrote Bucky a pm and told him that I did thank that bear before pushing him down the hill... also, I don't know if it's really spiritual or not but I will "FEEL" something while I'm eating this meat. Something that I don't feel while I'm eating a cow.
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Old 09-20-2006, 11:43 AM   #28
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Quote:
Originally Posted by Ayrton
He STARTED with a bear?! Where will he go from here?!

Then again, maybe in hunting you start with big targets and graduate to smaller ones? (Can you tell I'm not a huntress?!)

Next on the list is
a nice fat deer! He drew a doe tag this year
and he and my son are going hunting for a few weekends
in October. Now venison is GREAT!!! I hope they both
get big ones!

smiles, T
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Old 09-20-2006, 11:49 AM   #29
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Nobody has too many wild game recipes on their websites, that is why i put this one on mine. Enjoy!

ROASTED BEAR

  • 3 pound(s) , Bear Roast
  • 0 to taste , Salt and Pepper
  • 2 large , Garlic Clove
  • 2 tablespoon(s) , Brown Sugar
  • 1 tablespoon(s) , Paprika
  • 1 teaspoon(s) , Dry Mustard
  • 1/4 teaspoon(s) , Chili Powder
  • 1/8 teaspoon(s) , Cayenne Pepper
  • 2 tablespoon(s) , Worcestershire Sauce
  • 1/4 cup(s) , Vinegar
  • 1 cup(s) , Tomato Juice
  • 1/4 cup(s) , Ketchup
  • 1/2 cup(s) , Water
Instructions:Place roast in small roaster. Season with salt, pepper and garlic. Roast at 350 degrees for 1 hour or until well done. Slice into thin slices. Mix 1 teaspoon salt with remaining ingredients in heavy skillet. Simmer for 15 minutes. Add meat; simmer for 1 hour or until meat is tender. Yield: 6 to 8 servings.
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Old 09-20-2006, 11:59 AM   #30
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Poor teddy
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