Archive for the ‘The Hunts’ Category

During the week of June 4-11, 2011 the guests at Flint Wilderness Resort enjoyed another week of excellent fishing in the Canadian great outdoors. A number of the guests ventured off to some of our remote lakes for some wilderness fishing. Hank and I ventured off to our outpost on Flint Lake to get it ready for a group of fishermen for the next week. Take a look at the video and see what your missing. Give us a call so we can help you experience what we live every day.
Looking forward to fishing with you. Bert

The week of May 28- June 4th offered some challenges with gale force winds and 3 days of power outages. We had to be creative on our Tuesday’s hog roast with camp stoves, and baked beans and other dishes cooked on the grill. Despite the weather we had a great hog roast. When the winds were over and the sun shined the fish started biting. Some folks fished the remote lakes, and some stayed right on Klotz Lake. Take a look at the video and check out all of the excitement.

We have started the 2011 fishing season at Flint Wilderness Resort with a bang. With a full house, the fishermen enjoyed catching lots of excellent Walleye and Northern Pike. We had groups that have been visiting us for the last 30 years and folks that were first time guests. It was a pleasure helping them enjoy a Canadian fishing trip. Take a look at this week’s video and see the action at Flint Wilderness Resort. We look forward to fishing with you in the future. Bert

For all of you early arrivals we put together a little video clip of Klotz Lake on May 7, 2011 to show the conditions of the lake. We are predicting the ice to be gone on May 8, 2011.  This is winding up to be a very good spring to start our 2011 fishing season.  We look forward to seeing all of you this year.  If you have not yet booked a fishing trip with Flint Wilderness Resort please give us a call so that we can help you enjoy a Canadian fishing trip of a lifetime. 
Thank you,  Bert

In late March, Hank and I had the privalege of going with Maines head bear biologist Randy Cross and his assistants to visit a black bear den in the North Maine Woods. The bears name was called Lugnut and she had 3 male cubs with her. Randy and his crew where true profisionals. They took data from the bears so that they can keep track of one of Maines true treasures, the Maine Black Bear.

It has been a long winter and it is coming to an end. Hank and I had the privilege to participate in Maine’s Black Bear Study program. It is the longest and most extensive black bear study on the North American Continent. The world renown black bear biologist, Randy Cross along with biologist Lisa Bates and Matt O’Neil guided us on a 8 mile snow shoe trek to visit a sow bear named Lugnut with 3 male cubs. Maine’s black bears are very fortunate to have such dedicated and talented professionals looking after them. Take a look at the video we put together and you will see what I mean.
Bert

2 lbs. moose round steak

1 large onion, diced

1 lb. bacon, lean

garlic salt

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. vension 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 monosodium 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 remining ingredients together and add to hot broth.  Cook, stirring constantl, until thickened and clear.

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