Cooking

Pulled squirrel sandwiches

by Steve Galea | January 21, 2020

Squirrel hunting is one of my favourite small game hunting pastimes. It’s exciting and challenging. Here is my recipe for pulled squirrel sandwiches.

Pike croquettes served with homemade spicy dip

by Andrew Rochon | January 9, 2020

These crunchy pike bites are the ultimate party finger food. Not a fan of pike? Try them with walleye or perch.

Pike po’boy

by Andrew Rochon | December 31, 2019

Here’s a classic sub with a twist — beer-battered pike fried until crispy and golden brown. Serve with potato chips or make your own crispy French fries.

Venison carpaccio with fried capers and citrus oil

by Andrew Rochon | December 4, 2019

These thin slices of lightly seared venison loin rolled in fresh herbs and drizzled with a delicious combination of cream and oil will delight the taste buds.

Cracker-crusted venison steak

by Andrew Rochon | November 7, 2019

This recipe has been prepared at our hunt camp since before I was born, and will be made for many more years to come.

How much meat to expect from your harvest

by Tom Armstrong | October 16, 2019

Tom Armstrong explains how much meat to expect and offers some tips to help hunters improve the quality and yield of their harvest.

cooking organ meat

Recipes that celebrate organ meats

by Andrew Rochon | October 3, 2019

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!

Peppered bear meal

Pepper bear steak Cantonese

by Susan Kane-Doyle | September 24, 2019

Bear meat is still an eyebrow raiser when non-hunting guests
are invited to dinner. This flavourful recipe tends to take away any gamey flavour. Cook bear meat to at least welldone and serve hot.

Barbecue mandarin mallard with carrot slaw

by Andrew Rochon | September 5, 2019

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.