Four boat-worthy snacks

by Andrew Rochon | February 16, 2023

With just a little effort the night before, these tasty and healthy snacks will help keep you energized on the boat all day long.

Chefs vs. Wild – Kiran Jethwa, Andrew Rochon and Jordan Burnouf, shown. (Courtesy of Hulu)

Wilderness Chef vs. wild

by Meghan Sutherland | February 10, 2023

Chefs vs. Wild is now streaming on Disney+ in Canada, and features OOD’s Food Editor Andrew Rochon in episode six.

3 Tasty Stocks

Making tasty broth

by Andrew Rochon | January 4, 2023

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

Venison Irish stew

by Andrew Rochon | October 13, 2022

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.

Roasted Duck

Exploring the table qualities of waterfowl

by Bob Bailey | October 7, 2022

Folk have tried waterfowl in several different ways. The multi-step transition from marsh to the table will have an influence on the quality.

Different Kinds Of Knives

Key processing tools for wild game and fish

by Andrew Rochon | October 3, 2022

OOD Food Editor Andrew Rochon talks processing tools and how to use them when prepping your wild-game meat or fish.

Canned Tomato Soup Horizontal

DIY: Cooking with cans at camp

by Linda Gabris | September 13, 2022

Handy and thrifty ways to use empty tin cans in camp, including baking quick breads, creating firestarters, and reheating leftovers.

Strain Duck Fat

Rendering wild-game fat

by Andrew Rochon | August 30, 2022

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

Broiled Arctic char with sesame hoisin glaze

by Andrew Rochon | July 28, 2022

Here’s a tasty new Arctic char recipe to spice up your cooking that also pairs great with a side of zesty Asian coleslaw.