Posts Tagged ‘Andrew Rochon’

3 Tasty Stocks
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Making tasty broth

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
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Venison Irish stew

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.

Different Kinds Of Knives
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Key processing tools for wild game and fish

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

Strain Duck Fat
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Rendering wild-game fat

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
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Broiled Arctic char with sesame hoisin glaze

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 garlic Parmesan fries
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Duck fat garlic Parmesan fries

Duck fat’s delectable deep flavour gives a unique taste and crunch to fried goods, especially these twice-cooked French fries.

Nicoise Salmon Salad
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Niçoise salad with coho salmon

This classic French salad is traditionally made with tuna, but fresh local coho salmon is a great substitute.

a bowl of butter turkey with a side of coconut rice
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Butter turkey

This mild curry dish is packed with authentic flavours, while the slow simmer helps tenderize the wild turkey.

Walnut & thyme crusted walleye
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Walnut and thyme-crusted walleye

This crunchy, flavourful coating will work with any flaky white-fleshed fish. Serve with a squeeze of citrus and some homemade tartar sauce.