‘Whitetail Deer Hunt’ Archive

Nov. 23, 2020 was a cold rainy day in the town of Mt. Chase. During the third week of the Whitetail deer season, Steve Carey from Bangor Maine and his hunting buddy David Santeusanio from Texas planned on spending a week at deer camp just miles from North Country Lodge.

It’s days like this where most hunters would spend their day in camp next to the wood stove, but not Steve and Dave. These guys are hardened hunters with years of experience hunting the big woods of Maine. They placed two tree stands days in advance with good deer sign all around. Steve anticipated rain during the week and added rain roofs over the stands for comfort planning to hunt in the stands all day.

After settling in for a long day Steve heard grunting and wheezing noises in the distance knowing there were deer in the area. Being the experienced deer hunter, Steve took out his grunt call to try to entice a deer into his sights.  With patience and a hunters eye Steve spotted movement in the distance.  Sure enough it was a buck. Steve raised his rifle placed the cross hairs on the deer’s shoulder and pulled the trigger. The deer went down in an instant, dead in its tracks.  With great excitement Steve went to the deer to discover it wasn’t just any deer but a trophy of a lifetime! It was quite a day at deer camp with celebration and excitement with the deer weighing in at 193 lbs. and with a rack somewhere between 17 and 21 points.

Northern Maine is a place where you can go to track deer in the vast wilderness on fresh fallen snow or place a tree stand on the edge of a clear cut to hunt in all day to bag that trophy Maine Buck.

The 2016 Black Bear season was excellent and produced trophy bears.

1 lb. venison cut in 1/8th strips                                                   3 tbsp. soy sauce

3 tbsp. oil                                                                                         2 lbs. Chinese vegetables

1 clove garlic, minced, 1 tsp.ground ginger                              1 c. beef stock

1/2 tsp. salt                                                                                      2 tbsp. cornstarch

1/4 tsp. pepper                                                                               1/2 tsp mono sodium glutamate

1 lb. bean sprouts                                                                           1 tbsp. molasses

1/4 c. water

Stir-fry, garlic and ginger in hot oil in wok or skillet.  Add Chinese vegetables and bean strouts.  Stir-fry for 1 or 2 minutes.  Add soy sauce, stock and molasses.  Cook covered 3-4 minutes.  Blend remaining ingredients together and add to hot broth.  Cook, stirring constantly, until thickened and clear.

Chinese Vegetables Mix:  Bok Choy, Celery, Onions, Green peppers