Braised and fried turkey wings
Wild turkey wings can be quite tough, so it’s necessary to braise them low and slow to help make them more tender.
Wild turkey wings can be quite tough, so it’s necessary to braise them low and slow to help make them more tender.
Burbot is an awesome-tasting fish with a unique texture that works well with poaching served over a bed of coconut rice.
When waterfowl and deer season come to an end, I love to pursue wild rabbits in the snow. They are challenging to hunt and make a tasty stew.
These crunchy pike bites are the ultimate party finger food. Not a fan of pike? Try them with walleye or perch.
Here's a classic sub with a twist — beer-battered pike fried until crispy and golden brown. Serve with potato chips or make your own crispy French fries.
These thin slices of lightly seared venison loin rolled in fresh herbs and drizzled with a delicious combination of cream and oil will delight the taste buds.
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 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.
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.