It's gone thanks all

vancouverbc

vancouverbc

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A family friend of ours recently had a heart attack and was put on a strict plant based diet by his cardiologist. He has maybe 50 or 60 pounds left of 2017 Vancouver Island spring (deboned and frozen) that he would like to offer up if anyone is interested. He does not want to see it go to waste. I'd take it myself but I also got a spring bear this year. If anyone wants some extra roasts or meat to make sausages you are welcome to it. (in Ladysmith)

IT'S GONE! Thanks all.
 
Last edited:
vancouverbc said:
A family friend of ours recently had a heart attack and was put on a strict plant based diet by his cardiologist. He has maybe 50 or 60 pounds left of 2017 Vancouver Island spring (deboned and frozen) that he would like to offer up if anyone is interested. He does not want to see it go to waste. I'd take it myself but I also got a spring bear this year. If anyone wants some extra roasts or meat to make sausages you are welcome to it. (in Ladysmith)
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My condolences to your friend, but kill me now if that's ever prescribed for me.
 
He already had a quad bypass and maximum medical therapy. They can no longer intervene medically. This is his last ditch effort and he has a couple of young girls so it's not about him anymore.

So, with that I'd like this thread to be passed up for further comment. If anyone is interested in the meat please contact me.

Cheers.
 
Wish I was closer to the island, I'd take some of it off his hands. I've been curious about bear meat, haven't eaten it before and would like to try it and see if I like it before decide to hunt bears.
 
If he likes spaghetti Bolognese:

Take 1 lb of extra firm tofu and shred.

Brown it over med - high heat in a stock pot with a heavy bottom, use canola oil. Try to fry it so that it is slight crusty.

Add 1 or 2 chopped onions and sweat them till soft.

Add 3 finely minced cloves of garlic, stir in.

Add 1 or 2 green or red peepers, seeded and diced, stir till softened.

Add black pepper, oregano and sweet basil to taste.

Add two big cans of whole stewed tomatoes (crush them by hand before adding to sauce).

Add 1 small can of tomato paste, blend into sauce.

Add 2 or 3 bay leaves.

Bring to a bubble and then reduce heat to very low.

Stir frequently to prevent burning/sticking.

Simmer for 4-6 hours.

Check seasoning and add salt if needed. It may be tart and if desired, sugar can be added to reduce tartness of canned tomatoes.

Serve over al dente spaghetti with grated Romano cheese.

I
 
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