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
Okay, so we all know about the coyote and the trouble they cause. But, how much is your state doing to control them? I am happy to say that the people and organizations of Maine are doing their best. From night hunting to the trapping season to winter bait hunting around designated deer yards. In the past few months the coyote situation has been top priority in Maine. There is the average hunter doing his part and there are organizations like the Sportsman’s Alliance of Maine, Maine Trapper’s Association and the Maine Professional Guide’s Association. Not only are they killing coyotes they are also educating hunters through seminars and DVDs on where and when to do this. It is one thing to take a coyote, but it is another to take a coyote at the right time of year and location. This is the best way to cut back on their breeding or to decrease the pack during the winter. I am starting to see clubs putting on more hunting tournaments now than I have ever seen in the past. We have to say that the eastern coyote is truly an amazing animal with the ability to survive anywhere. But, putting that aside they have to be controlled. I am happy to say that the sportsmans of Maine are finally taking a step forward in the right direction. We all have to do our part.
Well, the snow is melting and it’s getting warmer outside, time to put away the shovel and break out the fishing pole. Spring is in the air and that makes me think of large Northern Pike and Walleye. My brother Bert and I will be leaving in a few weeks to open our fishing resort in Northern Ontario (Flint Wilderness Resort). We have owned the resort for the last twenty years and have made many improvements. From the fully equipped cabins to the 14 ft. Deluxe Lunds. The Arctic watershed has some of the finest fishing in the world. We fish a total of 13 lakes and maintain a newly renovated outpost on Flint Lake, a 14 mile boat ride from the main resort. This outpost sleeps 8 and has electric lights, running water, range and refrigerator. The fishing on Klotz Lake can handle everyone from the serious angler who is looking for the 20 lb. Pike or 10lb Walleye and the kids who just want to put a sucker on the end of a bobber and fish the weed line. So, I invite you and your family to come north to our beautiful fishing resort and experience the fishing you have only dreamed about.
Hope to see you there!!
1/4 c. flour
1 tsp. salt
1/4 tsp. pepper
2 partridge, cut up
6 tbsp. butter
3/4 light cream
3 egg yolks
4 c. white wine
Combine flour, salt and pepper in a plastic bag. Add partridge pieces and shake to coat. Brown partridge lightly in butter. Place partridge and wine in dish. Bake at 350 degrees covered one hour or until tender. Remove to platter. Beat cream with egg yolks, slowly stir in pan drippings. Cook and stir over medium heat just until sauce is smooth and thickened. Do Not boil Pour sauce over partridge. Garnish platter with sauteed apples.
Sauteed Apples: Core and slice two (2) apples into wedges. Put 3 tbsp. butter in skillet and add apples. Sprinkle with 1 tsp. sugar and cook, turning often until lightly browned.
North Country Lodge, Ellie Goodman
Little Known Facts About Maine:
The Sun rises on Mount Katahdin first each day.
1 lb. ground moose meat 2 tsp. horseradish
1/2 lb. ground beef 2 eggs, slightly beaten
1/2 small onion (minced) 3/4 c. dry bread crumbs
2 cans (10 oz, each) cream of mushroom soup 1 tbsp. dried parsley flakes
1 to 2 tbsp. prepared mustard
4 tsp. Worcestershire sauce
Combine meat and onion, set aside. Combine soup, mustard, worcestershire sauce and horseradish to form a smooth sauce. Remove 1/3 cup of sauce and combine with ground moose and beef and onions. Add eggs, bread crumbs and parsley. Shape into 8 patties.
In a large skillet over a medium heat, brown patties on both sides (5 minutes per side). Remove patties. Pour off excess grease. Return patties. Spoon sauce over each, cover and simmer 10 to 15 minutes, turning and basting occasionally with sauce. Serve “steaks” with gravy. 8 servings
North Country Lodge, Chef, Ellie Goodman
Little known facts about Maine:
The Cleveland Indians was renamed from the Cleveland Nationals in of a Maine Indian on the team.
1 Venison roast
1 pkg. Lipton onion soup (dry mix)
Potatoes – number according to servings
Carrots – number according to servings
Place venison roast in baking dish and stab with a fork several times. Pour dry onion soup mix over roast and add just water to cover bottom of dish. Cover tightly with foil and bake in a slow oven at 325 degrees until done. Usually takes 2-3 hours depending on size of roast. Add potatoes and carrots last hour of cooking.
North Country Lodge, Chef, Ellie Goodman
Little known facts about Maine: In the 19th century, Maine working men took not coffee breaks but rum breaks- two each day. but not when hunting.