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It’s Go Time!

The air is cooler, the leaves are changing, the feathers are flying and the rut is on. It’s hunting season in Atlantic Canada. Our Hunting Annual is in stores and online now so check it out for some excellent tales about your favourite Autumn pastimes. From Jonathan Gullage’s story of his Dad’s journey from a bow hunting skeptic to a Newfoundland Slam (Moose, Caribou and Bear with a bow) to Jeff Hutching’s heartfelt tribute to his aging beagle Bull, this issue is well stacked with bullets, shells and bows. Read a sample of the Hunting Annual here.

May we make a few suggestions…

Editor Gord Follett rarely holds back when discussing the issues facing Hunters and Anglers in this region, and his September/October Editorial is no exception. His suggestions for the current government’s Moose Management Plan are well-debated and long-considered over many years of watching this incredible resource face challenges.  We know Gord’s opinions are shared by many. We also know there are many who disagree. And we love hearing from all of you. Read the editorial yourself here and share your feedback.

Season 14 Continues!

The adventures and antics continue.

Season 14 of The Newfoundland Sportsman is in full wing on NTV.  Tune in or set your PVR for 4pm Sunday for all the fun. Come Troutin’, Jiggin’, fishin’ and shootin’ with us throughout Atlantic Canada. We’ve got an excellent season planned with a return to some of our favourite pass-times like rabbit hunting and troutin’ on the 24th of May. Of course, we are always filming for the next season so be sure to keep up with us on Instagram and Facebook to see what we’re up to now!

New E-Store Online Now!

New merchandise coming soon!

We are pleased to partner with Headline Promotions to offer  you a wider variety of Newfoundland Sportsman Merchandise! Visit our Shop Page and check out the new products today!

The Newfoundland Sportsman Online

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Read your favourite Hunting and Fishing Magazine whenever or wherever you want. The Newfoundland Sportsman is now available online! All the content from the print edition, with extra features and links to our sponsors. The Newfoundland Sportsman Online is your mobile outdoor fix.  Purchase the Fishing Annual or the Summer Issue online now for just $2.50 each or subscribe for just $10 and get six more issues delivered right to your inbox. 

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Photo of the week

Thai Chilli Bear 
By Chef Maurice Boudreau

Having to create a recipe in the middle of summer puts me in the mood of fresh herbs and vegetables that I either grow myself or am gifted by friends and family. And when the fine folks of The Newfoundland Sportsman came calling for The Hunting Annual recipe, I immediately though of the garlic scapes I’d been given.

For those who aren’t familiar, a garlic scape is the long, slender green top of what grows up from the underground bulb. Left unharvested, it would eventually produce a flower, but like many pruning techniques, by removing the scape, the plant’s energy transfers into the head of garlic vs the flower. The scape is edible with a milder garlic flavour than a clove and has firm texture, making it a great addition to dishes where garlic is welcome.

Cutting the garlic scapes into 2-inch long pieces makes a great addition to a stir-fry. Coupled with the abundance of fresh herbs (Basil, Cilantro, Mint) I had growing, it had me itching to make something Thai.

Bear season had been opened a few weeks, so just as I figured, getting some was not an issue. I was given a beautiful fresh tender cut that would certainly work for such a dish.

moeMaurice Boudreau is a Red Seal Chef currently lending his skill and creativity to The Hungry Heart Café on Rawlin’s Cross in St. John’s. The Café is a social enterprise initiative of Stella’s Circle. Maurice has a passion for local food that he is happy to share whenever he gets the opportunity.

For more on Stella’s Circle and the force that it is visit their website:

Thai Chili Bear:

1 kg Black bear – cut into thin strips, across the grain

3 cups Onion – large dice, separated

1 cup Garlic scapes, cut 1-2 inch pieces

2 tblsGarlic, crushed

1 tblsJalapeño or hot pepper, seeded and sliced thin

1/4 cup Fresh mint

1/4 cup Fresh cilantro

1/4 cup Fresh basil

¼ cup Peanuts, chopped for topping

6 tblsCanola oil


1 tbls Fish sauce

2 tsp Brown sugar

1 tsp Chili sauce (Rooster brand)


1 tblsFish sauce

2 tblsRice vinegar

1 tbls Brown sugar

1 tbls Chili sauce (Rooster brand)

1 tbls Water

Coconut Rice:

2 cups Jasmine Rice, rinsed well

1.5 cups Coconut milk

1 Tbls Sugar

1 tsp Salt

1.5 cups Water


  1. Mix the ingredients for the marinade and toss with the strips of bear. Let sit for 30 minutes to an hour.
  2. In a large pan, heat 1Tbls of oil on high. Working in batches, sear the strips of bear for a minute, remove and hold in a bowl, covered on the side. I did it in 4 batches to get a nice sear without loosing too much heat. Wipe out the pan between batches.
  3. Once all bear is seared, add 2Tbls of canola and reduce heat. Add the garlic scapes and onions and cook for 5 minutes or until tender.
  4. Add the crushed garlic and chill peppers and cook for another 2 minutes.
  5. Increase the heat, add the bear again, its juices and mix.
  6. Pour in the sauce and swirl the pan over the heat to thicken the sauce.
  7. Remove from the heat and add half the fresh chopped herbs.
  8. Serve with the coconut rice. Top the bear with the remaining fresh herbs, chopped peanuts and a couple lime wedges.

Coconut Rice:

For the rice, I recommend using a rice cooker as well as a good brand of rice. I used the Lundberg brand and found it worked excellent. Following your rice cooker guidelines to prepare 2 cups of rice, I substituted half the water with coconut milk, stirred in the sugar and salt and turned it on. My batch took approximately 25 minutes. If using stove-top directions, follow the directions on the packaging, but substitute half or more of the water with coconut milk.

Thai food is delicious with its sweet, salty, spicy and sour characteristics. It is also very quick and easy to prepare and this recipe is a prime example of that. If you need a more substantial stir-fry, feel free to add some other vegetables like peppers or carrots to the mix.

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