Even the bear has skin in the game today....
Showing posts with label Black Bear. Show all posts
Showing posts with label Black Bear. Show all posts
Saturday, January 22, 2022
Sunday, December 22, 2019
Saturday, December 24, 2016
Elf on The Shelf
Elf on the shelf always loses to Ursus americanus - bear on the wall...
click on the elf to enlarge
Wednesday, March 13, 2013
Claude
Finally picked-up my finished black bear mount. It turned out nice.
We call him Claude.
We call him Claude.
click on bear to enlarge
Thursday, October 4, 2012
Black Bear
I read in the paper the other day that the DNR confirmed that there were black bear tracks found on the east side of the southern part of the peninsula.
Not very far from us.
Wouldn't it be interesting if black bears became common around here?
Not very far from us.
Wouldn't it be interesting if black bears became common around here?
click on image to enlarge
Just think of the possibilities...
Thursday, September 6, 2012
Skillet Bear
Skillet Bear
1 pound of bear cut into ¾ inch cubes
2 small fresh sweet onions from the garden – chopped
I package fresh mushrooms - sliced
Five peppercorns and a couple of juniper berries ground in a pestle
Red wine (a dry red like Chianti or Merlot)
Beef base
Ketchup
Butter, olive oil and flour
In a skillet heat 2T each of butter and olive oil. More if needed. Generously season the bear with ground pepper and juniper. Dredge in flour and add to hot skillet. Toss in the onions. Sear on high heat until browned then add 1 c each of red wine and beef base. A splootch of ketchup too. Cover and simmer for an hour+ with the lid slightly askew and stir periodically.
Pour yourself a glass of red wine.
After the sauce has reduced somewhat add your mushrooms and simmer another 15-30 minutes covered.
Refresh your wine.
Remove the lid from the pan and reduce further. The sauce will continue to thicken.
Serve with noodles, spuds, spaetzle or whatever. I used leftover crashed potatoes and some garden peas. Your bear will be tender to the fork. The Frau declared this an exceptional dish.
This will enhance your domestic tranquility. I guarantee it…
1 pound of bear cut into ¾ inch cubes
2 small fresh sweet onions from the garden – chopped
I package fresh mushrooms - sliced
Five peppercorns and a couple of juniper berries ground in a pestle
Red wine (a dry red like Chianti or Merlot)
Beef base
Ketchup
Butter, olive oil and flour
In a skillet heat 2T each of butter and olive oil. More if needed. Generously season the bear with ground pepper and juniper. Dredge in flour and add to hot skillet. Toss in the onions. Sear on high heat until browned then add 1 c each of red wine and beef base. A splootch of ketchup too. Cover and simmer for an hour+ with the lid slightly askew and stir periodically.
Pour yourself a glass of red wine.
After the sauce has reduced somewhat add your mushrooms and simmer another 15-30 minutes covered.
Refresh your wine.
Remove the lid from the pan and reduce further. The sauce will continue to thicken.
Serve with noodles, spuds, spaetzle or whatever. I used leftover crashed potatoes and some garden peas. Your bear will be tender to the fork. The Frau declared this an exceptional dish.
This will enhance your domestic tranquility. I guarantee it…
Tuesday, September 4, 2012
Berry Turd
While hunting black bear in Canada a week or so ago I just had to have a picture of some bear scat for the photo album.
You can tell from this photo that the blueberries are in season.
You are what you eat...
You can tell from this photo that the blueberries are in season.
You are what you eat...
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