As I read the book, I did remember the parts of him urinating to mark his territory like the wolves and following them naked through the bush after a swim. As he completed his experiments, it seemed that the wolves were witnessing his behaviours as well. He shared his experience living close to a family of wolves, watching their hunting patterns, their parenting skills and eating habits. Prepare a cream sauce, transfer the sautéed mice to it, and warm them in it for about 10 minutes before serving. Add a cup of alcohol and 6 to 8 cloves, cover and simmer for 15 minutes. Drain the mice, dredge them thoroughly in a mixture of flour, pepper, and salt, and fry slowly in the rendered fat for about 5 minutes. Cut a piece of salt pork or sowbelly into small dice and cook it slowly to extract the fat.

Cover them in a pot with ethyl alcohol and marinate 2 hours. Skin, gut and wash some fat mice without removing their heads. One piece of sowbelly (fat salt pork or bacon) I have to cringe at the fact that he cooked and ate mice as part of his experiment to understand the diet of wolves and will certainly pass on the recipe for Souris a la Creme which calls for one dozen mice: He shared the challenges of his trip (flying North in a bush plane that could only hold so much weight and seemed to be held together creatively), setting up camp and living in the North. His assignment was to study the declining population of Caribou for the Dominion Wildlife Service.

Our class had also watched the movie although I had clearly forgotten many details.įarley Mowat, author, environmentalist and activist, travelled North of Churchill, Manitoba in 1948.

Having read this book in either grade 7 or grade 8, it was an interesting trip down memory lane. As part of a “Back to School Reading Challenge” for the Goodreads CanadianContent group, I revisited Farley Mowat’s Never Cry Wolf.

Never cry wolf author