Posted by 1campfire | Dec 29, 2021 | Stories There are few things in life I enjoy as much as going for a drive in the backcountry, sipping a strong cup of coffee and listening to a kick-ass playlist. Toss a rifle, a pack, and a bear tag in the cab and you have the ingredients for my version of the perfect day. In 2003 Bon Jovi released the Album “This Left Feels Right” a collection of largely ‘unplugged’ versions of some of their biggest hits. Critics and fans alike were surprised, disappointed, ambivalent, and even confused by their decision to re-interpret these cherished musical properties. They were perfect as they were? Why would you mess with perfection??They don’t need changing!!! Where are you going with this and what does this have to do with bears? I promise I will get us there…be patient. I was out for one of my “perfect day” drives recently, complete with coffee, pack, rifle, bear tag etc. I was listening to a playlist I had downloaded, “F’n Great Covers” which they really were, I mean Black Stone Cherry’s cover of “Can’t You See” by Marshall Tucker was incre…sorry back to the bears. Anyway, so I am driving, coffee etc and Bon Jovi’s “Wanted Dead or Alive” came on, the stripped-down version from the aforementioned album many folks hated. The original version is a seminal work, and one of the great musical moments of the 1980’s. This version is terrific but still, why try and “reinvent” the wheel? Why change what does not need changing? (I am getting there; I swear to God). While I was driving, I considered what may have inspired Bon Jovi to want to revisit songs they had played for years, sold countless records (yes, I said records) and cd’s and filled arenas across the globe while fans sang every word and drank every note with love and adoration. What motivated this band to take these rock anthems and “unplug” or “deconstruct” them? The album title “This Left Feels Right” suggested they may not have been sure of the direction and then… And then it happened…. I had rounded a corner on the trail and suddenly was confronted with a wash out. The area I had intended to investigate for the day was not reachable. I was frustrated because the area I was headed to has always been great for bear hunting and now I had to change course and rethink my plan. I turned around and headed back down the road and jumped on a spur road I had passed. A quick “left” turn and I was off to discover some new country on a road I had driven-by dozens of times in the past and ignored. The road was short and there were no bears but I did discover a small rock pile of perfectly sized rocks for future landscaping projects (anyone who knows me also knows my love for building rock piles…that’s another article for later). I continued my series of “left” turns for the rest of the day and explored trails I hadn’t traveled, taking me to places I had never seen and opening up miles of unconsidered country for me to explore in the hunting seasons to come. I now understood why these “lefts” indeed felt right. Bears or no bears, deer, or no deer; a “perfect day” for me hunting is not about whether I pull the trigger and or fill a tag. It is instead allowing myself to drift along aimlessly, unburdened by decisions of any consequence other than whether to turn left or right while I sip coffee and try to remember who Bon Jovi’s keyboard player was (David Bryan in case you were wondering). Bon Jovi took a song that was loved by millions and reduced it down to its basic essence, a great melody and some lyrics that meant something to them. Playing that song thousands of times, I imagine they stopped hearing the notes they way they were intended and the feelings that inspired them to write it in the first place. Changing something up, reducing it to the root of its intent gives us clarity, understanding and appreciation of how simple and rewarding something like a song, a drive or a day’s hunting can be. In the last 2 months the world has taken a hard “left turn” from normal. The newest album release from everyone’s favorite band…’Life’ and their 2020 opus “The COVID Sessions” has and will have a prolific effect on all of our lives that goes way beyond being “toilet paper insecure”. We can commiserate and spend our time longing for how things used to be and how “Life’s” last few albums “were more cohesive”, “more poppy, not so isolating” … (I know you get the metaphor…so I will move on) or we can see where this “left turn” takes us. I am guilty of far too often, not drinking in a moment when it happens; to pause for a beat and see it for what it is. Here is an opportunity for all of us to listen and enjoy the “unplugged” version of our own lives. I have decided to enjoy this quieter, more intentional existence that makes you appreciate the value of a handshake, the warmth of a hug and how much you miss seeing your friends and family. “And times when you’re all alone, all you do is think.” Great line from a great song and I am living it a lot more of late. My thinking has changed, instead of wondering about how and why we got here, I am putting my effort into what to do now that we have arrived. The line “I play for keeps, cause I might not make it back.” We may never get back to “how it was” so why not live more deliberately and enjoy the here and now. Bears are the epitome of that lyric’s sentiment. There is no animal I have watched go about its business with a more simple purpose and “in the moment” indulgence than a bear. Find one in a meadow of freshly bloomed dandelions and prepare to envy the pure joy and contentment you will see on that yellow stained muzzle (see I told you I would bring it home!). So here we all are. Together in a world with bears, Bon Jovi and roads in every direction. So grab a cup of your favorite beverage, a kick-ass playlist, and head somewhere…anywhere… and along the way…make a few left turns…I promise they will feel right Don Willimont

Posted by 1campfire | Dec 29, 2021 | Stories Mark, Steve, and I headed out of town just before daybreak. We had planned a day hunt into the McGregor Valley near Pass Lake to hunt for black bears. A quick pit stop at Tim Hortons to grab coffee, top up our thermoses and some sugar laden snacks for the trip and we headed out. We were loaded up with fuel, food, tags, tackle, and truck load of anticipation for what the day would bring. Our goal was simply stated, one, some or all of us would attempt to fill our tags on a mature black bear. The smell of warm coffee, tea for Steve lingered in the truck as we chatted our way down the forest service road. We were less than 30 minutes into our trip, and we spotted a black shape about 1 km up the road ambling slowly towards us. It was just a handful of minutes into legal shooting light and here was the first bear of the day. Mark slowed to a stop and 3 sets of binoculars went up simultaneously and from inside the cab we began to assess the animal’s potential as a target. We moved through the qualifiers quickly. Shoulders thick and block like? Check. Large head with ears off to the back and sides? Check. Big swagger in its stride? Check. After a few moments of evaluation, the sound of confirmation rang through the truck, “That’s a good bear”, “He’s a shooter”, “Yep that’s a big one”. I took a sip of my coffee and all I could think was man that coffee hits the spot. During our deliberations the bear had continued towards us to about 300 yards, it lingered broadside for a moment which allowed all of us to re-confirm our original findings and again there was universal agreement, this was a good bear. The bear headed off the main road and onto a side trail out of sight. Mark slowly crept the truck up to the intersection, we rolled into the gap with the windows down. Up again came the field glasses, the bear lazily grazed on the edge of ditch about 100 yards up the trail. I took another sip of coffee and Mark and Steve again commented that we had a nice bear in front us and yet there was not an inkling of intent by anyone to open a door or grab for a rifle. The cabin of the truck was oddly quiet for a moment and then the question of “Who’s up?” was put up for consideration. A few glances were exchanged between the three of us and still no one moved. I took another sip of coffee, it was really hitting the spot, while the bear, frustrated with our spectating lumbered off into the trees and out of sight. There were a few short seconds of silence and reflection after the bear disappeared that were immediately followed by a couple of long minutes of laughter. We ran through a litany of excuses as to why not one of us felt compelled to take the bear…big but not big enough, thick but not thick enough, black but not black enough, bear but not bear enough etc. 45 minutes later we had another encounter with a mature sow This time there was a stalk, some debate and the same decision was made to pass on the opportunity; it was becoming apparent that the real purpose of our trip may not be bear hunting after all. The day was spent exploring a lot of new country and just taking in the landscape. We waxed philosophic about hunting, politics, conservation, and discussed family life, movies, and the merits of our favorite beverage. The conversation meandered with as many twists and turns as the forest roads we drove, periodically it would be interrupted by another bear we wouldn’t shoot, and we’d continue. The hours elapsed and the miles rolled by under our tires, day gave way to dusk, and we arrived home at dark with nothing but 12 hours of conversation, coffee fatigue and a couple of bear stories for the campfire, all in all an exceptional day. Ferris Bueller once mused.” The world moves pretty fast, if you don’t stop and look around once in a while you could miss it.” Hunting bears may have been the pretense to jump in the truck, but the day’s pursuit was really friendship. A day off for 3 friends to find a backcountry mountain road, a little conversation, some good tunes, and a chance to watch the world go by; who wouldn’t want to pull the trigger on that? Don Willimont

Posted by Steve Hamilton | Jan 11, 2022 | Recipes, Slow Food In a large bowl, combine 1lb thinly sliced beef strips (mule deer), 3 cups sliced mushrooms, 2 sliced bell peppers, 1 sliced onion with 1tbsp oil and Epicure seasoning. Toss until well coated. Place in a single layer on a lined sheet pan. Roast in preheated oven for 15 min. Remove from oven; sprinkle 1 cup shredded mozzarella (or any cheese). Place back in oven until cheese melts. Serve in toasted hoagie rolls.

Posted by Steve Hamilton | Jan 27, 2022 | Recipes This is a new take on an old favourite and a great way to introduce wild game to someone. 1 lb. ground venison of your choice 1 package of taco seasoning ¼ c water 1 540 ml can red kidney beans, drained and rinsed 1 540 ml can diced tomatoes ¾ c frozen corn ¾ c frozen peas 1 ½ c shredded cheddar cheese (or your favourite) 1 can of breadstick/pizza dough ( I used pizza dough and cut it into strips) INSTRUCTIONS Preheat your oven to 400 f. Cook meat over medium high heat in a large oven-proof pan until browned nicely, and well broken up. Drain fat if needed. Add taco seasoning to water and whisk quickly to bring together. Add mixture to meat, and cook until most liquid is absorbed, stirring as needed. Stir in the beans, tomatoes, peas, and corn. Cook until heated through and remove from the stove. Stir in cheese. Remove dough from the can and separate into strips. Twist dough pieces, and trim to fit into the skillet if necessary. Put the strips on the mixture, arranged in your favorite pattern and bake for 15-20 minutes until bread is golden brown and meat is bubbly.

Posted by Steve Hamilton | Mar 28, 2022 | Recipes, Slow Food Chili Lynx Chili Lynx, or ‘Le Chili Minou’ if you want to sound fancy. This dish is ideal for introducing wild game to people who have never tried it, or if you’re using an animal that you’ve never tried. It allows natural flavours to shine, while still being cooked well done. It can be served on multiple vessels such as crackers, lettuce leaves or a baguette. CHILI LYNX RECIPE RECIPE 1 front quarter of lynx Chili Peppers Salt Pepper Soy Sauce Fish Sauce Brown Sugar Olive Oil Fresh Ginger Minced 1 Large Garlic Clove Sliced Thin 2 Limes Green Onion Sesame Oil Instructions Method Main Mixture: Remove all meat from the bone. You can grind it, but I finely chop mine with a knife. It takes a little more effort and time, but it’s not every day you get to eat lynx. I also find chopping the meat has a fuller texture over ground. Once minced, season the meat with salt and pepper. Get a pan nice and hot with a tablespoon of oil (I like bear grease, but olive oil is fine). Add your meat and keep moving it around to break up the meat and have it cooked evenly. A hot pan is key to fry off the meat and get the crispness and colour, otherwise the meat boils. We’ll be adding other liquids later, so don’t worry if you think it’s getting dry. Once it’s golden brown, taste a little to make sure it’s seasoned to your liking. Remove from the pan onto some paper towel and set aside. Make sure you drain the excess fat to help crisp up the meat. Wipe out the pan and drop the heat to medium. Add chopped chilis, ginger and garlic with a tablespoon of sesame oil. When it becomes fragrant after 30 seconds, add a teaspoon of brown sugar to help caramelize the chili, ginger and garlic. Once caramelized, add your lynx meat back in. Add a tablespoon of fish sauce to the mixture. Next grate in the zest of 1 lime and then add the juice of the same lime. Let everything come together for another 2 minutes, then add chopped green onion and plate. Dressing: In a bowl, add a tablespoon of brown sugar, a tablespoon of soy sauce and a tablespoon of sesame seed oil. If you’re looking for a rare occasion to use that olive oil infused with truffle, now is the time to add a couple tablespoons to your dressing. Otherwise olive oil is great as well. Add in just a teaspoon of fish sauce and a sliced red thai chili. Finish off with a squeeze of lime juice and roughly chopped cilantro. Mix together and serve. Vessel: I like to slice a french baguette and brush with olive oil, season with salt and pepper then toast on a cookie sheet in the oven. You can top with the meat mixture and drizzle the dressing on yourself, or allow your guest to build their own. Note: I tend to use red thai chilis for the meat mixture. Careful when cooking you don’t gas yourself out of the kitchen. I have substituted them for jalapenos or serrano chilis. If I use a green chili, I also like to add red bell peppers for extra colour and crunch.

Posted by Steve Hamilton | May 19, 2022 | Recipes, Slow Food A recipe so good that if you put it on top of your head, your tongue would beat through it to get it! RECIPE Here’s our slightly tweaked version of a recipe we found 2-3lbs bear meat (any large whole muscle sections) 1 chopped Asian pear 1 chopped red onion full bulb of garlic 3tbsp chili paste 1 jar teriyaki marinade 1/4 cup any smoky BBQ sauce 2tbsp chili powder 2 cups beef (venison) broth 2-3tbsp fresh chopped ginger Instructions Step 1: add all ingredients into a pressure cooker (we used an Instapot). Step 2: cook for 1hr 15 min. We’ve found bear meat takes slightly longer than beef or pork to be safe. Step 3: remove meat and place in a separate bowl to shred. Step 4: simmer remaining liquid until it has cooked down to a thickened sauce. Step 5: serve on bun or rice with desired toppings and add the reduced sauce on top

Posted by 1campfire | Jul 18, 2022 | Recipes If you are looking to make an impact at your next get together, or BBQ- break out this quick and easy favourite with a wild game twist. These are a hit both hot or cold. RECIPE Ingredients 12 jalapeno peppers 6 ounces cream cheese- softened 1 cup sharp cheddar cheese- shredded 2 tablespoons chives- finely chopped 1 tablespoon garlic powder 1 teaspoon fresh cracked black pepper 24 pieces cut to the size of a jalepeno- of your favourite wild game steak, thinly sliced (moose used in this version) One pack of bacon, cut in half Instructions Preheat the oven to 400°F. Wearing gloves, slice the jalapenos in half lengthwise. Scoop out the seeds and membranes. Leave as little or as much membrane per your heat preference. In a bowl mix cream cheese, garlic powder, cheddar cheese and chives (if using). Fill jalapenos with the cheese mixture. Put piece of steak on, then wrap with piece of bacon. Place on a baking pan and bake 18-22 minutes or until bacon is to your liking. Cool 5-10 minutes before serving.

Posted by Mandy Starnes | Aug 29, 2022 | Recipes, Slow Food A perfect comfort-food recipe for the upcoming Fall season. RECIPE Grouse Pot Pie With Mushrooms – 1 kg carrot – 2 med or 1 kg celery stalk – 7 cremini mushrooms roughly 3/4 cup cooked – saute mushrooms in skillet with s&p until brown, set aside. – put diced carrot and celery in small saucepan, cover with water and boil until soft approx 10 mins, set aside. – 2 grouse boned, cubed. – 1/2 small yellow onion. – add onion to large skillet or wok, cook until clear, add grouse and brown meat. – add 2tbsb butter to grouse once browned, when butter melts stir in 1/3 cup flour and 1 tsp cornstarch. – add 1 cup chicken stock, 1/2 cup cream and your cooked veggies and mushrooms, add 1/2 tsp poultry seasoning, 1/2 tsp nutmeg, about 1/4 tsp pepper and salt, stir until thickened up. – put in pie crust, bake for 45min at 350°F.

Posted by Steve Hamilton | Sep 19, 2022 | Recipes, Slow Food RECIPE Ingredients 2-28 oz cans your favourite Baked Beans (4 regular tins) 1- 14 oz can Apple Pie Filling 1 lb wild game sausage 1/2 medium onion chopped 1/2 bell pepper chopped roughly (pick your favourite colour) 1 cup brown sugar 16 oz your favourite BBQ sauce 1 Tablespoon yellow mustard 1 Tablespoon Worcestershire Sauce 1.5 Tablespoons your favourite BBQ Rub, I prefer Maritime Madness Instructions Prepare smoker for indirect cooking at 250-275°F Brown the sausage with the onions and bell pepper. Pour the beans into a large Dutch oven cast iron pot or a large foil roasting pan. Add the sausage mixture along with the can of apple pie filling. Stir gently to combine. Add the BBQ sauce, brown sugar, mustard, w-sauce, bbq rub and gently stir again. Place into the smoker for 2 hours stirring occasionally. Serve warm.

Posted by 1campfire | Sep 21, 2022 | Recipes, Slow Food A great way to use the less desirable cuts of meat and transform it into a delicious stew! RECIPE Coarse chop 2 ribs of celery, 2 leeks, 3 medium onions, 15 cloves of garlic. 3 Bay leaves, 3 sprigs of thyme, 2 sprigs of rosemary. Put in a bowl with cut up moose and mule deer roasts ( about 1lb of each). Cover in red wine and marinate for 8 to 48 hours. Strain the wine, separate meat from everything else. Cook vegetables until soft. Light coating of flour on the meat and sear. Skim the top of the broth. Put everything in a slow cooker for approx 3 hours. Separate meat from everything else. Add 3 ounces of chocolate. Once the chocolate is melted, blend vegetables into puree. Add meat to the puree and turn on the slow cooker for 10 minutes. Credit to: G. Rensmaag

Posted by Bri Van Scotter | Sep 28, 2022 | Dude Food, Recipes, Slow Food, Wilderness To Table Servings: 6 Prep Time: 15 minutes Cook Time: 20 minutes RECIPE Ingredients 2 tablespoons fresh parsley, minced 2 tablespoon fresh mint, minced 2 tablespoon fresh garlic, minced 1 1/2 teaspoons kosher salt 1 teaspoon ground black pepper 2 teaspoons ground cumin 1 1/2 teaspoons ground cinnamon 2 teaspoons sumac 1 teaspoon ground allspice 1/2 teaspoon cayenne pepper 1/2 teaspoon ground ginger 1/2 cup raisins 1/4 cup pine nuts 1/2 yellow onion, small chopped 2 pounds ground venison 1 cup full-fat Greek Yogurt Instructions Preheat your oven to 425F. Add the parsley, mint, garlic, salt, black pepper, cumin, cinnamon, sumac, allspice, cayenne, and ginger to a large mixing bowl. Stir to combine Then add the raisins, pine nuts, chopped onion, and ground venison. Use your hands to thoroughly mix everything together so that the spices and onions are evenly distributed throughout the ground meat. Use a 2-ounce scoop or a 1/4 cup to scoop the meat mixture, roll the serving into a ball, then place on a sheet tray. Repeat the process with the remaining ground meat mixture. Bake the meatballs in the oven for about 15-18 minutes. Serve the meatballs on top of the Greek yogurt and sprinkle with sumac or za’atar.

Posted by Bri Van Scotter | Sep 28, 2022 | Dude Food, Recipes, Slow Food, Wilderness To Table Servings: 4 Prep Time: 10 Cook Time: 30 RECIPE Ingredients 1 package couscous 1/4 cup olive oil 1/4 cup lemon juice 2 tablespoons fresh orange juice 2 tablespoons fresh mint, chopped 2 tablespoons fresh parsley, chopped 8 whole quail 1 bulb fennel, sliced thin 1/4 cup pomegranate seeds 2 oranges, supreme Instructions Preheat the oven to 350F. Cook the couscous according to the package directions and set it aside. In a mixing bowl combine the olive oil, lemon juice, orange juice, mint, and parsley, mix well to combine. Line a sheet tray with parchment paper, and pat the quail dry with a clean paper towel. Season the quail with kosher salt and pepper. Place the quail on the sheet tray and bake for about 20 minutes or until fully cooked. In a large salad bowl add the cooked couscous and the olive oil dressing, and toss everything together to combine. Then, add the sliced fennel, pomegranate seeds, and oranges, top the salad with the cooked quail and serve.