Max “Bearman” Fiedler is an outdoor celebrity within my social circle and one of my best friends. One of the things I respect most from this guy, is his complete reliance on subsistence living. Bearman is an avid hunter and fisherman, but he also appreciates a healthy garden and livestock. Living in Montana allows a breath of opportunities for protein and Max is proud to admit that he hasn’t purchased chicken, beef or any other meets at the grocery store, since he moved out there in 2012.
I gave Bearman his nickname within the first few days of us meeting in college, about a decade ago. I was reluctant to befriend him at first, since I didn’t think there would be another kid out there as passionate and crazy about hunting as myself. However, when he told me the story of when he stalked and harvested a 300lb black bear on a mountain ridge in Sullivan Country, NY, I quickly grew respect for the guy. Bearman shot that Pope and Young bear at 15 yards with his old PSE compound, and he was 16 years old!
He is a humble hero with beautiful woodworking capabilities and Boone and Crockett quality in the deer woods. In college Bearman would host generous Sunday night dinners, with massive amounts of venison chili, smoked fish and tenderloin sandwiches. He loved these gatherings, because not only was the food good, but we all got to trade outdoor stories as well as introduce our passions to some city kids. I have included some of Bearmans favorites recipes and brine’s for wild game. Check out these savory wild game secrets below and enjoy!
Bearman’s Top Outdoor Brine’s & Recipes
Smoked Trout Brine
12 cups water
1 cup kosher salt
1 1/2 cups brown sugar
1/4 cup soy sauce
1/8 cup minced garlic
Glaze ( After Smoking )
Honey, Jack Daniels, Black Pepper
Let fillets (skin on) soak for 8-24 hours in refrigerator
Dry then place in smoker for 3-8 hours on low heat until meat starts to separate.
Cool fillets and apply glaze.
Corned Venison Brine
3 cups tenderquic cure (can be obtained at Agway or Wegmans)
6 qts water
1/2 cup brown sugar
1 1/2 tbl spoon mixed pickling spices
2 teaspoons paprika
5 teaspoons bay leaves
2 cloves garlic (add after boiling)
Combine and boil except for garlic for 5 min. then let cool. Let sit for 21 days
Be sure all roasts are covered and stir daily
Cook in crock pot with onions and 1 can of beer for 4-6 hours,
slice thin and place on toasted bread with cheese and sauerkraut for the best sandwich you’ve ever ate!
Bearman’s Killer Venison Chili
1 1/2 – 2 pounds ground venison cooked first before placed into crock pot
2 – 24 oz cans crushed tomatoes
1 small can tomato paste
1 can black beans
2 cans kidney beans
1 can white/light kidney beans
1 can corn
2 green peppers cut into 1/4″ cubes
2 wite/yellow onions
2 tbs chili powder
2 tbs red hot hot sauce
1 tbs minced garlic
salt+pepper
Put in crock pot for 6- 8 hours and eat over rice/crackers.
Thank you for reading and good luck on your next outing adventure! If you have any questions regarding wild game recipes, please email me at greenlakechronicles@gmail.com. Be sure to also check out our Facebook and Instagram pages!
Michael
Green Lake Chronicles 