BANGOR DAILY NEWS • October 20, 2022
Ryan Boucher of Greene was ecstatic when he shot a bull moose on Oct. 11 during the second week of the season. Everything changed after he arrived at Sabattus Deer Processing to have the moose butchered. Greg Provost began to take the hide off the animal and immediately noticed that something was wrong. “It was yellow all the way through.” Lee Kantar, moose biologist for the Maine Department of Inland Fisheries and Wildlife, explained: “The jaundiced condition of the moose is typically caused by either a breakdown of red blood cells and infusion of bilirubin.” The Maine Warden Service, which recommended that the meat not be consumed, instead provided Boucher with meat from another moose that had been harvested illegally as part of a double kill.