ElectricDyck
05-06-2008, 12:27 PM
Went out to Boston bar 2 days this last weekend and shot my first bear. It was a pretty cinnamon with a white V on it's chest. It was smaller than I had judged, I had guessed it at about 5 1/2' feet and it measured 4 1/2 '. At first I was disappointed in this, more in my judgement than anything. But it is a very nice looking bear, smelled good with very white fat, strictly grass in it's stomach. It actually smelled better than all the deer i've shot. I'm looking forward to good tasting meat and a beautiful shoulder mount.
First shot went in the kneck and out the shoulder. I was shooting from slightly above at about 40 yards. It went down and I shot a second time which hit him in the back put it out of it's misery. I was happy it happened quick I've heard of times when they die slowly and whine like dogs. I don't like to see things suffer. It was over in about a minute.
In total we saw about 70 deer (1 buck with 4" high velvet), 3 bears, 2 mountain goats and 10 grouse. Took it to the taxidermist and butchered it yesterday. We cut the back straps and tender loins into steaks and took a few roasts out of the quarters and the rest is going into sausage. Meat is vacuum packed and in the freezer. When I have enough air miles for my meat grinder/sausage maker I will finish the rest. Here's some pics:
http://i226.photobucket.com/albums/dd75/ElectricDyck/BostonBarBearHuntMay2008002.jpg
http://i226.photobucket.com/albums/dd75/ElectricDyck/BostonBarBearHuntMay2008005.jpg
First shot went in the kneck and out the shoulder. I was shooting from slightly above at about 40 yards. It went down and I shot a second time which hit him in the back put it out of it's misery. I was happy it happened quick I've heard of times when they die slowly and whine like dogs. I don't like to see things suffer. It was over in about a minute.
In total we saw about 70 deer (1 buck with 4" high velvet), 3 bears, 2 mountain goats and 10 grouse. Took it to the taxidermist and butchered it yesterday. We cut the back straps and tender loins into steaks and took a few roasts out of the quarters and the rest is going into sausage. Meat is vacuum packed and in the freezer. When I have enough air miles for my meat grinder/sausage maker I will finish the rest. Here's some pics:
http://i226.photobucket.com/albums/dd75/ElectricDyck/BostonBarBearHuntMay2008002.jpg
http://i226.photobucket.com/albums/dd75/ElectricDyck/BostonBarBearHuntMay2008005.jpg