The 2016 Black Bear season was excellent and produced trophy bears.
This is the second day of the opening week of the 2013 Black Bear season at North Country Lodge. Click on the video to see what was happening!!!
North Country Lodge had another great Black Bear Hunt in 2012. Take a look at the video and maybe we will see you in 2013.
After 27 years of guiding Black Bear hunters in the great state of Maine, North Country Lodge once again had a very successful hunt. This year North Country Lodge hunters successfully bagged 28 Black Bears and sighted 52 in just 3 weeks. When hunting at North Country Lodge you will find accommodations to be second to none. The guides are professional with years of experience to offer. The hunt includes accommodations, meals prepared from expert cooks, maid service, transportation to and from the hunting grounds, care of your game to include butchering, deboning and wrapping of the meat. In this video you see an example of what we can offer you.
1/2 c. flour Dumplings
1 tsp. salt 1 c. flour
1/4 tsp. black pepper 1/2 tsp. salt
3 lbs partridge, cut up 2 tbsp, parsley
1 medium onion, chopped 1- 1/2 tsp. baking powder
1 c. thinly sliced celery (3 ribs) 2 tbsp. shortening
1 c. thinly sliced carrots (3 large) 1/2 c. milk
1/3 tsp. marjoram
1 c. water
1c. (10-1/2) chicken gravy
Coat partridge in mixture of flour, salt and pepper. Put all ingredients in cooker or crock pot. Cover and cook low about 5 hours. Then turn heat to high.
Dumplings: In small bowl, stir together flour, baking powder and salt. Cut in shortening. Stir in parsley and milk just until flour mixture is moistened. Drop dumplings by tablespoon on partridge and vegetables.
Cover and cook 30 minutes or until done
2 lbs. moose round steak
1 large onion, diced
1 lb. bacon, lean
oregano or sweet basil
2 cans mushroom, 4 oz. each
quick mixing flour
Cut moose steak into pieces approximately 4″ X 3″. Hammer the pieces until the size is approximately 6″ X 4″. Layer the diced onion and one strip of uncooked bacon in the middle of each piece of meat. Sprinkle garlic salt and oregano or sweet basil sparingly on top of the bacon Roll each piece into a bundle and secure with twine. Brown each bundle in frying pan and then place in a Dutch Oven. Add 3/4 c. water to the frying pan and scrape pan. Then pour the contents over the meat in the Dutch Oven. Simmer covered for about 3 hours, adding water a necessary. Remove the meat to a pre-heated platter. Add mushrooms and quick-mixing flour to the Dutch Oven to thicken the juice. Ladle the gravy over the meat and serve with wild rice. Serves 4
2 lb. bear meat (ground) 1 tsp. salt
2 lb. pork (ground) 1/2 tap. black pepper
2 medium onions (minced) 4 tsp. chili powder
2 bell peppers (minced) 2 tsp. brown sugar
1-1lb. can chopped stewed tomatoes 1/2 c. maple syrup
1 tsp. Tabasco sauce 1 can beer
1/2 tsp. garlic powder
Brown meat lightly in heavy skillet. Remove. Saute onions and peppers in skillet, then add cooked meat. Saute for 5 minutes. Place mixture in large pot. add tomatoes and seasonings and blend well. Simmer 2-3 hours in covered pot. If needed, add tomato juice to thin or water and flour to thicken.
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