Coastal Bear Down with an interesting turn of events.

NolanOsborn

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British Columbia
Out the NorthWest Coast of Vancouver Island for the long weekend, not much has greened up even in the estuary but we saw a couple small black bears on the way in. Ended up shooting an average boar on the Saturday, and after doing the gutless method I popped open the stomach cavity to get at the tenderloin, which is where things got interesting. The spleen was rough and hardened, and its liver looked like it had been on the bottle for two decades.
Took some pictures of both and brought the meat out, but wanted to get in touch with a bio before consuming any of it.

So here is the email I received back today after being put in contact with the Provincial Wildlife Vet:

"What you have is a stimulated spleen and chronic liver disease
Basically cirrhosis or scarred liver
Pretty sure of it being caused by Sarcocystis
No reason for it to create a health hazard with meat
Same precautions as with any bear meat - cook it well"

And here are the pics. I got the impression they would have loved to be able to sample the liver tissue, which is sitting on a log 5hrs from my house, so if anyone out there this spring comes across something similar (unlikely) perhaps bring out the liver and see what you can do.

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And one of the spleen..
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Thanks for the info.
Wass/Zebelos?
How did the tenderloin look?
What did you shoot it with and how far did it run/ roll?
We need to knows these other important details too?
Rob

Closer to Thasis
Tenderloins were fine, no issue with the rest of the meat.
Shot it with 150gr Ballistic Tip out of the 300WSM, head on bedded down 90yds ish, First bullet hit low through the arm into the chest jumped off the stump went 15yds and stopped, another one through the lungs rolled it on the spot. Those BT's seem great for broadside shots but good lord do they make a mess when they hit bone (1st hit).
No pics of the bear currently, all on a buddies camera.
 
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