Just a little post that was in a recent “North American Hunter” Magazine that our good friend and guest Luke Hartle wrote. Hope you all enjoy! *Please click on the “post” to enlarge.*
Well, another spring black bear season has come and gone. Like every year at this time, we would like to take the opportunity to thank each and every one of our guests that bear hunted with us. The crazy, extreme and long winter(coldest on record in 100+ years) that didn’t want to end made for a really late and ugly spring weather wise and was probably the most challenging spring that i have faced in my guiding career. However, the spring of 2014 was full of memorable hunts and a lot of fantastic bears taken, missed and seen!!
So please watch for my full “2014 Spring Hunting Review” which i will have posted sometime this summer under the “Hunting Review” Page.
It has only been a few days since the spring season has ended but cant wait for the fall season to begin and seeing everyone real soon!
Coming soon, we hope to make a big announcement in regards to being able to offer “world class” fly-in trophy moose, black bear and wolf hunts in a very remote part of Northern Manitoba. Stay tuned for details as we will post any further details on our “Agassiz News” as they become available.
I just got off the phone with our taxidermist who once again said to me how amazed he is every year at the bears we bring in to him our guests leave to get done. He always mentions the fact that they average well over 6 feet and the quality of the pelts are the best he ever gets in from anywhere else. This just goes to show you how our bear territory in the “Northern Interlake” speaks for itself and how the Province of Manitoba is just known for big bears. It always has been and always will be!!
Our taxidermist specializes in black bears and guests choosing to leave their bear to be done with him, will not be disappointed! Guests wanting to make prior arrangements can call Carl- Swan Valley Taxidermy @ 1-204-734-3176.
Who’s finally ready for some warm spring days and “World Class” bear hunting? I know we are!! We are only 2 months away from another spring season and cant wait! All of our spring and fall black bear hunts for 2014 are booked solid but please remember we are currently taking bookings for the 2015 and 2016 seasons. Please email us at: email@example.com or call toll free 1-888-468-3394 to reserve your spot.
As the month of January comes to a close, it can only mean one thing. We are that much closer to another Manitoba spring bear season! The bears all went into their dens in excellent shape and as of right now have a blanket of about 2 1/2 feet of snow. Before we know it, the magnificent “black ghost” will be out and about. A sure sign of spring!
With Hearing from all of our past great guests and potential new guests during the winter months, it sure keeps us even that more excited to gearing up for another great year of hunting and fishing adventures. We look forward and can’t wait to seeing everyone in 2014!!
We would like to take this opportunity to wish
all of our family, friends and valued guests a
Very Merry Christmas and a Prosperous New Year…..
We look forward to seeing you all in 2014.
Rick, Colleen, Brendan & Jordan Liske
The pioneers made good use of bear lard for use in biscuits, pies and doughnuts. Rendered bear fat makes a product that is all-natural and turns out flaky biscuits and pie crusts.
Take the firm, white belly fat and back fat for rendering. Leave any fat that appears dark or soft.
At the end of it, there will be cracklings left over. Put the cracklings out for the birds.
- Preheat oven to 225 degrees
- Wash and chill fat.
- Cut into small pieces (1 inch to 2 inch square).
- Place 1 cup of fat in roasting pan.
- Place in preheated over.
- When fat begins to melt, add more fat until roasting pan is half full
- Render until all is melted, the moisture is cooked off and evaporated.
- Let cool slightly.
- Dip liquid from roaster and strain through a triple layer of cheesecloth.
- Pour into 5 to 10 pound containers. A clean coffee can makes a good container.
- Cover tightly.
- Store immediately in a freezer (quick cooling produces a fine lard).
Hope everyone has a chance to look at our “NEW” trail cam pics of some of the Agassiz black bears from 2012 and 2013 that we just put up (click on: Agassiz Black Bear Trail Camera Pics on home page). This is just a very small sample of the quality, size and color of alot of our black bears in our areas which is considered some of the best black bear habitat in the world! Enjoy!!