Having been a chef for many years, I’ve had the opportunity to work with many different and interesting ingredients, and I am most intrigued by the organs of animals. One of my first experiences was using veal sweetbreads (thymus glands and pancreas). Soaked in buttermilk overnight, then coated lightly in flour and pan-fried in clarified butter, it was delicious!
This sweet, tangy marinade helps cut the strong flavour of the mallard. If plucking the whole bird isn’t in your game plan, this recipe will work just as well with the breasts only. Carrot slaw and a refreshing lager complete this meal.
This bright and healthy dish is best served on a patio with a pint glass of shandy. If you grow tomatoes and basil, making a big batch of bruschetta is a great way to use the bounty your garden is producing. Or, just pick up some bruschetta at the grocery store.
Pulled turkey is a tasty way to use those tough wild turkey legs, as the texture of the finished dish is similar to pulled pork.
Take your fish and game meals to the next level with these five go-to side dish recipes.
These grilled bear ribs are seasoned with a delicious blend of Caribbean spices and finished with a nice sticky BBQ sauce...
This tasty stew is full of flavour and hearty enough to fill up the hungriest hunters in camp. Just be sure to make a double batch as there will be plenty of empty bowls looking for seconds.
This rich, creamy duck rillette (think paté) pairs perfectly with sweet, homemade maple and beer mustard...
Put your hard-earned bear to use with a delicious recipe for rigatoni with bear sausage. Feel free to add your favourite veggies to give it your own twist.
