Making tasty broth
Broth or stocks made from animal bones are the life-blood of the culinary world. Don't toss the bones; make these easy broths instead.
Venison Irish stew
Nothing beats a warm bowl of stew after a long day of hunting or fishing in the fall. This recipe works with deer, moose or even bear.
Key processing tools for wild game and fish
OOD Food Editor Andrew Rochon talks processing tools and how to use them when prepping your wild-game meat or fish.
Rendering wild-game fat
A guide to rendering wild-game fat. Everything from duck and goose to bear and moose fat, learn how to strain the juices from your meat.
Broiled Arctic char with sesame hoisin glaze
Here's a tasty new Arctic char recipe to spice up your cooking that also pairs great with a side of zesty Asian coleslaw.
Duck fat garlic Parmesan fries
Duck fat's delectable deep flavour gives a unique taste and crunch to fried goods, especially these twice-cooked French fries.
Niçoise salad with coho salmon
This classic French salad is traditionally made with tuna, but fresh local coho salmon is a great substitute.
Fishing Murphys Point
Murphys Point is a family-friendly, low-cost island camping getaway you may want to recreate year after year.
Butter turkey
This mild curry dish is packed with authentic flavours, while the slow simmer helps tenderize the wild turkey.