 Made it back safe and sound with the tar y'all! Welcome back to the channel! I hope you enjoyed watching that series. It's the craziest thing I've ever done and I just feel like a much stronger person. I'm so glad all that happened. I'm glad that we got down safely and everything but now we get to really just enjoy tell stories, enjoy the meat, and just have a good time and reflect. So I've got my tar right here. So this is my tar skull and cape that's in there. It's what I carried down the mountain. So these horns actually measure out a little over 13 inches, a little over 13 and a half. I think the other one's 13 and 3 quarters so it's a really nice tar, old bull tar. And we've got some of the meat that's inside. Now Wendy, who's been with us this whole time, JT met Wendy and Todd on a moose hunt and Wendy is the cook at camp. She keeps the spirit sign. Wendy's awesome. I love Wendy. So she is going to cook up some of this tar and we're going to taste the flavors. So let's go inside see how we cook up some tar and see how it tastes. Now I will tell you right off the bat, goats usually stink a little bit and this one definitely did big bull just how you would imagine when we came up on it. It had like a real musky smell so I'm wondering what the meat is gonna taste like but man it's just gonna be good to have some good protein after eating like you know dehydrated meals this whole time. So let's go see how to cook it up. Let's give it a taste. What do you think about tar meat? Not bad. We need something more for your video than that. Skillet, a little bit of seasoning, a little grease. Simple mountain style. Yep. The key is to get all the sinew off them. That's what chewy stuff is. The sinew that's basically the fat. Yeah well that's kind of a layer of like that silver skin they call it. Yeah that gives it the gamey taste. Yeah well it just makes it chewy as like rubber. So the more you get it, it's gonna like fillet it off almost. Yeah it's just good really. Look at that there's hardly any fat. No it's pretty, they're a pretty lean animal. They got an okay flavor but I have to put a little seasoning on them. Definitely gotta get all that silver skin. That's 5,000 foot meat right there. A little tough being a nine-year-old bull but enough seasoning we should be able to make it taste pretty good. You can count rings on a tar like you do. It's like a tree. Okay we're throwing on a couple different seasonings. What do you got here Dottie? A little garlic and a herb and then just a steak seasoning. Like a just a general kind of steak mix. Not sure what's in it but yeah sure it'll taste pretty good. So a couple different flavors here. A little tar, samplings. And these little backstrips. Got a little breakfast skillet to go along with it. We've been eating dehydrated meals for so many days. I think it's gonna be pretty tasty. JT what's your what are your thoughts about what happened yesterday? I was just glad y'all made it back. You know I was up there by myself here across from from camp. I wasn't nearly as far as y'all. I was about a two and a half hour hike back down and I saw the rain coming and message Wendy and the warden and they kind of both agreed after the waterfalls that were up there where I was the day before like that I should probably head down so I made it back down and I think two and a half hours two hours something like that and so I got here before the real real bad stuff hit and I was just glad y'all made it back honestly. You had good timing. You were smart. I mean Todd we tried to get out there as soon as possible. I think it was what we did but I didn't have a tar on the ground to deal with. I think we actually it wasn't it we we caped it out kind of quickly it was just like that initial descent back to the tents took two hours and that's where I thought I with my legs were gonna die. I got a solid one-day bow hunting in this trip. 11-day trip we got one-day bow hunting. I had a bull tar at 125-130 yards though so if I was gun hunting I could have killed one but what do you think about New Zealand hunting? I've learned a lot. Yeah I have too. I've learned a lot about my equipment. I've always been a long axle-to-axle bow guy but after this trip you definitely need a shorter bow for a steep, steep mountain up like this. Just when it's strapped to your pack it's more compact you won't hit it on as much stuff won't get hung as much so definitely have to re-evaluate my equipment when I get home. Going to the skillet? We got a little lard in there. Pretty dark in here y'all but that's what we've been dealing with. There's one little light that runs on solar right there. The rest has just headlamps. Smells pretty good. It doesn't smell tar-like. It doesn't smell like that gamey, musty, you know big old male goat smell. What like mountain goat are you trying to get a little bit tougher? How would you describe a tar to everybody? Like the animal itself? Oh he's like the gorilla of the mountain. Cross like a gorilla, cross with a bulldog, cross with a grizzly bear, slash lion. He's got a front-end on him like a bulldog. A mythical creature. He's got the swagger of a grizzly bear. Basically Todd is the mountain. Toughest son of a gun I've ever met right there. I don't know if it's all kiwis or it's just Todd but all of these mountains you kind of get used to it. I've definitely been softening over the last few years. They're pretty easy in North America. So yeah you're in BC now right? I'm having a yellowy shot. Give a little flip. Yeah flip over. This was kind of pushing it getting this many days. Just gonna have to get lucky and get like five days of good weather. Cheers buddy. Cheers. Cheers Toddie. It's a lot of kids. It's ours. The flavor is really good. But there's not that smell. Wild game this is a really good flavor like. Some of the best flavor I've had. Honestly I've had deer that I'm more gaming about. Then you say if you shoot a female there's a lot less kiwis in the room. Yeah that's a nine year old bull. It's probably like your boots. He's been put down on the hill by the round. Cooked him rare. Got a couple fresh pieces. Another fresh piece. This is just like straight off the mountain. No tenderizing or anything. Old bull tar. Todd was saying the younger ones are actually like some of the best eating in New Zealand. That's where our wild game goes. I heard the kiwis pretty good too. You want to get your ass to pull them? Just kidding. Impressions of the tar meat y'all. I'm so surprised that it was that good. I mean it was chewy. Don't get me wrong. It was really chewy. But for any kind of old animal it's going to be a little chewy. Especially since I shot it that evening. And then it basically bedded down all night so it probably tensed up. I don't know. I tend to think that when animals don't die instantly right away that their meat will tense up a little bit. It's just kind of a theory I have about deer. Speaking of that, I've had white-tailed deer that are more gamey tasting than that tar. So that took me by complete surprise. I could see how a tar nanny, which is their female smaller tar, especially a young one, would be absolutely delicious. Marinate this meat and it's going to be really really good. But what we had on the table besides me and Shoei was awesome y'all. It was really just after everything that we've been through. Refueling with some protein. Incredible. So the rest of this meat right here, this is one little backstrap we're going to give to the warden and any of the other campers up here. It's actually cold enough. We're going to preserve it. So the warden's going to let everyone know if they want some fresh tar sakes. This cabin here is managed by a warden and they rotate like every nine days. They'll hike in here about seven miles or so and then they'll kind of check on the other camps. There are about three or four little satellite camps around here and it's their job to make sure the place doesn't burn down. Keep coal up here. It's their job to manage it basically. And we had a really nice warden staying here while we were here and we just want to thank him by giving him some of this meat as well. So I'm sure he's going to enjoy it. One last piece of work we've got to do. I finished caping the face of the tar which is basically so that I can take it back to the taxidermis and we're going to skull cap it. So you don't need the whole skull when you're doing a mount. So any kind of deer or anything, you just take the little top skull portion and it's especially good because we don't have to carry that whole extra weight. That head itself is probably 10 pounds. The entire animal I think was probably between 225-250 in weight. They're so much bigger than I thought they were because the whole time I was looking at them from so far away and finally walking up on it, it's like this is a massive animal that's like Todd said, a mix between like a bulldog gorilla and a goat. Like it's just such a crazy mythical looking creature. So we're going to take our time with caping. Make sure we do a really good job. I want this mount to be as good as it can be. Every time I look at this tar, I'm just going to think of the experience, the adventure that has taken place here. So let's get over there and let's finish caping out. Howdy. I was just wondering if you wanted some of the tar meat. Yeah? Yeah. Thanks for looking out for us. Yeah, you're welcome. Yeah. He said cheers. Just always good. Cheers, mate. That way he'll have some good protein up here for the rest of his time. Bring it through that staple there. Just bring it away from this pole a little bit. Crucial part here, right behind the horns. I don't have too many beers before you do this part. What's the hardest one you've ever done in that buffalo? Buffalo is pretty easy because it's big, everything's big, and it's all the smallest stuff. I want to take the most time with it. It's pretty cheap, stone sheep, because the guy's paid $40,000 to kill it, so a little pressure on the hunter's looking over your shoulder. Todd, teach you how to do it. Yep, this is definitely easier than the whitetail. It's like a game of twister again. Just got done cleaning it up a little bit, scraping a lot of the head meat out. Brains and all the good stuff. All the brains are here. We're going to get an official measurement here so we can see the very end of the horns. 13 and 7 eighths. 13 and 7 eighths. Almost a 14. Look at that mass. I just measured it. The longest horn on there was 13 and 7 eighths. So almost 14 inches long, 14 inch bull tar. That's like a huge, that's considered mega trophy. That'd be like a 10 pound bass basically. One of the really cool things you can do is you can count the age of the tar by these growth ring. Look at these, they call annual eye. It's just like mountain sheep. It's like that defined ring that goes all the way around the horn, the whole horn. You see it pretty, you can see the definitive rings there. The spaces between the two, between the lines. So you start with there one, two, three, four. It's getting thicker, five, six, seven. There's an eighth one here. And then what we call the lamb tip here, which is basically the first 18 months. So you've got nine and a half. It's nine and a half a year, which technically is down here, but I kind of count backwards from the start. So technically, if you're counting front ways, it'd be 18 months and two and a half, three and a half, four and a half, five and a half, six and a half, seven and a half, eight and a half, nine and a half. So this part here, this is when they're just young and growing up. Yep, probably still on mum. Yep. Pretty good. That's an old animal. As far as animals go. The ancient fur tar, we blow that. Little hunters, you know, it's hard. They look so good from about four, five years old with their big mains and stuff. So a tar four, five, six years old, they start to look pretty good from the ground. So a lot of those younger bulls get shot and not a lot to get to reach this kind of age, which is kind of one of the pluses and one of the reasons why I hunt this area is so thick with scrub that these older bulls get a chance to live. And yeah, you just got to get lucky and be in the right place at the right time and let one of these old boys make a mistake, which this guy hasn't done for 10 years. And yeah, not to mention all the helicopters, this guy's probably dodged in this time. They get a lot of hally hunting pressure in this area. These big old boys, they kind of know the drill. And as soon as they hear the washer, that helicopter rotor, they head for cover. And yeah, they like to play pretty good. They play good hide and seek. So there we go, y'all. Capings done. I've got the skull done. All the stuff out of it. Lighten the load dramatically. The taste of the tar was surprisingly good. And Wendy and Todd did a great job cooking it up in the skillet. All I got to do now is get this tar back down the mountain about seven miles or so, but the hard part is over y'all. So we got one more thing I'm going to show you on the next video. There's some thermal pulls around here that are really neat. And then of course the journey back with all the gear. So thank you for tuning in to this catch and cook. Go ahead and hit the like button for the most exotic thing that I've ever eaten before. And if you guys want to stay tuned, make sure to hit the subscribe button and the ding dongs for all the notifications. And I'll see you on the next one.