Text 30707, 96 rader
Skriven 2009-11-03 22:13:00 av JIM WELLER (1:123/140)
     Kommentar till en text av BURTON FORD
Ärende: Polar  Grizzley
=======================
-=> Quoting Burton Ford to Jim Weller <=-

 BF> I just watched a TV Doc. about a man who shot a polar bear, [he
 BF> had a polar bear - and only a polar bear - license, and a native
 BF> guide.] The bear was apparently a cross between a polar bear and a
 BF> grizzly bear [...] There was a great to-do about it. I don't know
 BF> if the guy and/or his guide were convicted of shooting a non-polar
 BF> bear. He has the mounted skin and it sure looks like a polar bear.

It was finally determined after DNA testing and a skull analysis
that he had shot an extremely rare polar-grizzly cross, they were
not penalized and he got to keep the skin. (I hope he will donate it
to a museum someday, preferably a northern Canadian one and not the
Smithsonian.)

 BF> I wonder how he was
 BF> expected to know it was a rare sport, from 300 yards away?

Nobody could. 

 BF> Did you know the animal stuffer?

Very casually. Our company listed and sold his home so I was in it a
few times. His own animal collection is amazing.
 
When Neekha was in Montressori (3 year old play school) the class
did a field trip to his shop. She came back in awe. "It's a bear
factory; he takes bears and turns them into statues."

 BF> And by the by, did you ever taste polar bear meat?

Nope. There are none in my part of the world, so far from the coast
where they live and the hunt is extremely limited in numbers as the
Polar bear is "vulnerable" and on the verge of being labelled
"threatened."

 BF> [I'm convinced you have eaten every know, non-human animal in
 BF> the great north.]

Black bear yes. Polar and Grizzly no. Caribou, moose, bison and musk
ox yes. Mountain goat and sheep, not yet. Smaller animals: nothing
from the weasel family (and I don't want to!)

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Sweet Pickled Beaver
 Categories: Game, Pickles, Native, Fruit
      Yield: 30 Servings

      1    Beaver, skinned, cleaned
    1/2 c  Vinegar
      1 tb Salt
      2 ts Soda
      2 tb Dry mustard
      3 tb Mixed pickling spice
      1 ts Cinnamon
    1/2 ts Ground cloves
    1/2 c  Brown sugar
    1/2 c  Dry white wine or
           -apple juice
      1 c  Pineapple juice
    Juice and grated rind of
      1    lemon

  Wash beaver thoroughly with salt water, then let soak overnight in
  enough cold water to cover, adding 1/2 cup vinegar and 1
  tablespoon salt to the water.

  The next day, remove the beaver from the brine, wash and cover
  with a solution of 2 teaspoons soda to 2 quarts of water. Bring to
  a boil, reduce heat and simmer 10 minutes. Drain and rinse the
  beaver, then place it in a clean pot. Add water just to cover.
  Sprinkle mixed pickling spice on top, bring to a boil, reduce heat
  and simmer 20 minutes.

  Drain and rinse beaver, pat dry and place in a roaster. Mix
  mustard, spices, sugar, wine and fruit juices and spread over
  beaver. Cover and roast at 325 degrees F. until tender, basting
  frequently.

  From "The Northern Cookbook", Indian Affairs and Northern
  Development, Ottawa 1973.

MMMMM


Cheers

YK Jim


... Stock up on reindeer meat now.  Place a few bear traps on your roof.

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