This recipe has been prepared at our hunt camp since before I was born, and will be made for many more years to come.
This recipe has been prepared at our hunt camp since before I was born, and will be made for many more years to come.
Tom Armstrong explains how much meat to expect and offers some tips to help hunters improve the quality and yield of their harvest.
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!
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.
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.
Use those tough wild turkey legs to make a sandwich with a texture similar to pulled pork. Feel free to adjust the spice level of this wild turkey sandwich.
Take your fish and game meals to the next level with these five go-to side dish recipes.
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