Hot and ready venison, bear balls and cipaille

The Bryson Lions Club held their annual Wildlife Dinner on Saturday, serving around 200 people a variety of local game, from moose through bear. Lions member Fergus Wrinn shows off the ever-popular cipaille, made with moose, deer and pork meat, in his left hand, as well as some of the baked beans in his right, from the few containers of food leftover after dinner.

Donald Teuma-Castelletti
BRYSON Jan. 27, 2018
Shepherd’s pie, cipaille, and just about every part of the local hunting scene was on the menu Saturday night, when close to 300 lbs. of wild game was served up in various forms at the Bryson Lions Club.
But the most popular and quick to go? The balls. More specifically, the bear and venison balls, according to one organizer of the annual Wildlife Dinner at the club.


*  This article is available only to subscribers of the Premium or Online Edition memberships.  *

If you have already subscribed please login using your email address and password. If not then please subscribe to the online edition using our Subscribe page.