Anyone from Ontario hunt up state New York?

Fox said:
I read that part but could not quite understand how the tags actually worked.

Thanks
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Here’s how they work:

Bow Season: Either ### ... with a bow only
BP Season: Either ### with either a bow or muzzleloader and you can get a second either ### if you didn’t fill your bow tag. (I once got a doe and buck the same day during this season.)
Rifle Season: Buck only (with either a rifle, muzzleloader or bow) ... unless you’re lucky enough to have been granted a doe tag. Then you may shoot one of each.
Late BP Season: Either ### with a muzzleloader or bow . You can fill any remaining tag.

Check with the licensing agent in NY to see if they’ll recognize your Ontario bow certificate.

It’s ok to import a deer carcass (not butchered) but there may be additional Provincial rules to deal with. However, I’m not sure that this is a big concern for the Canadian border guys.
 
Al Bear said:
Here’s how they work:

Bow Season: Either ### ... with a bow only
BP Season: Either ### with either a bow or muzzleloader and you can get a second either ### if you didn’t fill your bow tag. (I once got a doe and buck the same day during this season.)
Rifle Season: Buck only (with either a rifle, muzzleloader or bow) ... unless you’re lucky enough to have been granted a doe tag. Then you may shoot one of each.
Late BP Season: Either ### with a muzzleloader or bow . You can fill any remaining tag.

Check with the licensing agent in NY to see if they’ll recognize your Ontario bow certificate.

It’s ok to import a deer carcass (not butchered) but there may be additional Provincial rules to deal with. However, I’m not sure that this is a big concern for the Canadian border guys.
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Can't bring a whole deer carcass into ON. No brain, spine, etc.

Ontario doesn't have any kind of bow certification.
 
Waterfowler said:
Can't bring a whole deer carcass into ON. No brain, spine, etc.

Ontario doesn't have any kind of bow certification.
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Then the simplest solution is to default to the base license and a muzzleloader privilege (plus try for a doe tag if you « feel lucky ») and do some « in situ » butchering. Easy peasie.
 
Al Bear said:
Then the simplest solution is to default to the base license and a muzzleloader privilege (plus try for a doe tag if you « feel lucky ») and do some « in situ » butchering. Easy peasie.
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That's what we do. Regular tag, ML tag and extra DMP.

I take the backstraps and tenderloins for the grill/smoker and the rest goes for ground and sausage. Easy to do up a deer this way in less than an hour.
 
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