Best Cooking Magazine | Cooking Tips & Recipes | Ontario OUT of Doors

Pulled wild turkey sandwich

by Andrew Rochon | May 27, 2019

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.

Best Cooking Magazine | Cooking Tips & Recipes | Ontario OUT of Doors

Side dishes for wild game and fish

by Andrew Rochon | February 28, 2019

Take your fish and game meals to the next level with these five go-to side dish recipes.

bear ribs

Jerk bear ribs

by Andrew Rochon | December 14, 2018

These grilled bear ribs are seasoned with a delicious blend of Caribbean spices and finished with a nice sticky BBQ sauce…

moose sausage

Moose sausage and lentil stew

by Andrew Rochon | November 5, 2018

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.

Duck rillette

Duck rillette with maple and beer mustard

by Andrew Rochon | August 16, 2018

This rich, creamy duck rillette (think paté) pairs perfectly with sweet, homemade maple and beer mustard…

bear sausage

Rigatoni with bear sausage and sweet pepper

by Andrew Rochon | June 22, 2018

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.

Burbot nuggets

Tasty fried burbot nuggets

by Andrew Rochon | March 6, 2018

My friend took me fishing for burbot (also known as freshwater ling and eelpout) and now I’m hooked. The sweet, firm meat makes tasty little fried nuggets.


Game meat tourtière

by Andrew Rochon | January 5, 2018

Nothing says winter around my house like tourtière. I use a blend of venison, pork, and veal but feel free to make your own mix with moose, elk, or any other flavourful game meat.

venison jerky

Make your own venison jerky

by Andrew Rochon | October 18, 2017

This tasty and healthy venison jerky makes a great snack whether you’re on a hunt or on the water. The recipe is best with a dehydrator but a low-heat setting in an oven will do the trick too.