Banged a bear last night.

hoytcanon said:
At 400 yards, he better be a good talker.
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Maybe I overestimated the distance...................maybe it was only 4 mtrs...........

Actually it is my understanding that one may shoot black bears on private property without the benefit of license or season or bag limit, here in B.C. Of course the C.O. played this fact down when we took the core course, but I do believe it to be fact.
 
c-fbmi said:
Gonna get him tanned for sure but still not big enough for mount or rugging...........waiting for a true monster. The AB did not exit but I never looked for it yet, only one hole on the inbound side, in the hide............gonna try some meat tonight so I'll have to do a little forensics and see if I can find what's left of the bullet. Fair bit of blood shock on the opposite rib cage but I didn't see an exit when I peeled him, so it should be there somewhere, you'd think with a 400 mtr impact there should be something left..........
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Accubonds really hold together well. I'm sure if you look hard enough you should find a bullet 90% or so intact...
 
Demonical said:
Accubonds really hold together well. I'm sure if you look hard enough you should find a bullet 90% or so intact...
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Apparently you have never driven Accubonds to nearly 3600 fps........don't hold together all that well but they sure kill like lightning..........I did an investigation and found an internal hole in the opposite rib cage but no apparent hole through the outer membrane and fat. Nor did I find one in the hide, but I also can't find any pieces of bullet............might still find it when I cut him up, maybe the rib deflected it somewhere.............

Oh ya and Hoyt, don't forget elk and even the occasional moose and cougar...........


As an aside, this boar has a full 3" blanket of fat over it's entire back...........I am amazed, never seen that on any of the probably close to 100 spring bears I've killed and skinned. I took a back strap and we're trying him out for dinner tonight........
 
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I banged banged a " bear " as well this weekendLaugh2
Winniethepooh.png

That's better
 
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Jealous

Of CFBMI of course you sickos

If I shot a bear with that much fat I would be rendering it and making bear confit.
 
c-fbmi said:
As an aside, this boar has a full 3" blanket of fat over it's entire back...........I am amazed, never seen that on any of the probably close to 100 spring bears I've killed and skinned.
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That is what the healthy Ontario bears are like, particularly after an easy winter... but they generally have a good layer of fat even after a long winter... during denning they burn of the fat marbled in the muscle fiber first... and often burn very little of the sheathed fat. The meat itself should be pretty lean on your bear, and likely good eating... it was a healthy looking boar.
 
The bear is absolutely outstanding eating.........I seared a backstrap cut into 3/4" thick steaks until is was a nice dark brown and then cooked it for 2 hours in a gravy/sauce the wife made up and we just finished wolfing it down. I was surprised as it was milder than moose and of course you could cut it with a fork........truly outstanding fare, and the first bear meal I have ever cooked. I have eaten bear at Ted's (Marg is an amazing cook) and enjoyed it but attributed most of it's delectability to Marg's prowess in the kitchen, I have also had it at wild game dinners, also usually in a sauce and enjoyed it there but I have never kept and cooked one myself yet. I usually give them away...............not any more !!!!!!
 
Black bear is definitely my favourite wild meat of all I've tried - Wifey makes a slow cooker bear pot roast with carrots and tomato gravy that is to die for, and you could cut the roast with a plastic fork if you wanted. I shake my head when I hear people say they shoot them for dog food only. Lucky dog!

Congrats on your bear!
 
c-fbmi said:
The bear is absolutely outstanding eating.........I seared a backstrap cut into 3/4" thick steaks until is was a nice dark brown and then cooked it for 2 hours in a gravy/sauce the wife made up and we just finished wolfing it down. I was surprised as it was milder than moose and of course you could cut it with a fork........truly outstanding fare, and the first bear meal I have ever cooked. I have eaten bear at Ted's (Marg is an amazing cook) and enjoyed it but attributed most of it's delectability to Marg's prowess in the kitchen, I have also had it at wild game dinners, also usually in a sauce and enjoyed it there but I have never kept and cooked one myself yet. I usually give them away...............not any more !!!!!!
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I'm jealous I'm glad you wear the first one to get there bear
 
Lots of the 5+ feet BC spring bears have a good layer of fat on them. I've killed several with deep thick fat deposits. Much depends on the winter, and this one ended fast. :)
 
c-fbmi said:
The bear is absolutely outstanding eating.........I seared a backstrap cut into 3/4" thick steaks until is was a nice dark brown and then cooked it for 2 hours in a gravy/sauce the wife made up and we just finished wolfing it down. I was surprised as it was milder than moose and of course you could cut it with a fork........truly outstanding fare, and the first bear meal I have ever cooked. I have eaten bear at Ted's (Marg is an amazing cook) and enjoyed it but attributed most of it's delectability to Marg's prowess in the kitchen, I have also had it at wild game dinners, also usually in a sauce and enjoyed it there but I have never kept and cooked one myself yet. I usually give them away...............not any more !!!!!!
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luckily for me Doug that it took you that long to discover ... despite like Ted telling you it.

if you know how to do a bourguignon: bear meat works great also .... we call that a bear bourguignon.
 
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