Get easy and delicious recipes for cooking wild game and fish from Ontario OUT of DOORS.
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.
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.
Folk have tried waterfowl in several different ways. The multi-step transition from marsh to the table will have an influence on the quality.
OOD Food Editor Andrew Rochon talks processing tools and how to use them when prepping your wild-game meat or fish.
Handy and thrifty ways to use empty tin cans in camp, including baking quick breads, creating firestarters, and reheating leftovers.
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.
Here's a tasty new Arctic char recipe to spice up your cooking that also pairs great with a side of zesty Asian coleslaw.
Duck fat's delectable deep flavour gives a unique taste and crunch to fried goods, especially these twice-cooked French fries.
This classic French salad is traditionally made with tuna, but fresh local coho salmon is a great substitute.
