Pan-fried Fish on the West Coast Trail
West Coast Trail inspired Pan Fried Salmon & Baked Potatoe. Great recipes from Miche Genest, with an accompanying trail tail.
Pan-fried Fish on the West Coast Trail Read More »
West Coast Trail inspired Pan Fried Salmon & Baked Potatoe. Great recipes from Miche Genest, with an accompanying trail tail.
Pan-fried Fish on the West Coast Trail Read More »
There are few wild greens easier to enjoy than lamb’s quarters (Chenopodium album) also known as white goosefoot and, sometimes, pigweed. A member of the populous Amaranthaceae family, which includes amaranth, quinoa, beets and spinach, among thousands of other plants, the leaves can be eaten fresh or cooked and have a flavour somewhere between spinach and kale.
Go Wild With Greens Read More »
The days are longer, the temperatures milder—it is time to prepare for gardening, planting and foraging. Some tips to get you started!
Let the gardening and foraging begin! Read More »
Spruce tip season is short. There’s anxiety about getting out soon enough. Once picked and processed, you can experiment with abandon.
Gather: All The Spruce Tip Things Read More »
The Yukon bison herd is said to be 1,400+. Learn a little North American Bison, it’s introduction into the Yukon and a great Bison recipe.
The History of the North American Bison Read More »
Trout filets are perfect for sandwiches, they’re lovely and thin so they cook quickly and the skin is easy to crisp in a hot pan
Trout sandwiches with pickled jalapeno tartar sauce Read More »
Offal —literally “off-fall”— refers to those parts of an animal carcass that have fallen off during butchering. While muscles represent more than a third of
Nose to tail : Don’t overlook the offal when meal-planning this winter Read More »
Cherries are everywhere right now, and when they’re in season, it can be easy to buy a few too many and end up with some
Seasonal Recipes: Cherry crisp Read More »
Don’t hate them! Not only are dandelions beautiful, the bees love them and we should too! They are delicious.
Rhubarb is a good producer to just keep harvesting, resulting in a pile-up of chopped rhubarb in bags in the freezer. A hubbub of rhubarb!
A Hubbub of Rhubarb Read More »
The berry season is still months away, but a close friend gave me a small jar of jam for Christmas. And so, I made cheesecake.
Wild Strawberry jam Read More »
Why not celebrate this time round with a feast that connects you to the landscape; that reminds you of where you live.
One thing you know for sure about wild meat is that it hasn’t been loaded with chemicals and growth hormones to get it to market
Blackcurrants do grow wild in the Yukon, sparsely. You may find Ribes hudsoniam in damp forests at the base of mountains, like for example on the King’s Throne hike in Kluane National Park.
Currant-ly Available Read More »
I find one of the best ways to calm the spirit and focus the mind is to go out foraging. When foraging for wild plants we enter the landscape on an intimate scale, we’re down on our knees, looking, exploring, paying attention, the microcosm engages us and the macro shrinks away.
For those as yet uninitiated, spruce tips are one of those truly magical wild northern foods. They’re packed with Vitamin C and have been used by Indigenous people to soothe sore throats and combat flu for centuries.
It’s Spruce Tip Season! Read More »
Serve spruce tip jelly on toast with butter; in thumb-print cookies; on a charcuterie platter; with smoked salmon and cream cheese; or to accompany any wild meat or fish, whether braised, grilled, roasted or fried.
Murray Martin with his first ever moose, shot with a bow and arrow in 1963. It was recorded in the Pope and Young World Records.
Getting the best out of wild meat Read More »
Anyone who hunts knows that when you harvest an animal you’re always going to end up with a ton of ground meat. These turnovers are
Moose and corn turnovers Read More »
With hunting season once again upon us, it’s time to attempt to read those hurried, scribbled-down notes of some great wild-game recipes that I have received from many of the big-game hunters I have met, or hunted with, over the years.
Deer hunting recipes Read More »
Now that we’ve caught the fish, what do we do? Throw away the fish chain, remove the fish to a waterbox to keep the fish alive and replace it with an ice box.
What do you wear to an outfitters ball? The two terms seem to be in contradiction to each other.
Yukon dining on the wild side Read More »
A successful hunt means cooking moose. Murray shares some meat pie and quiche recipes to try with the moose meat from a successful harvest.
Cooking with moose meat Read More »
One of the best-tasting meats comes from game birds. Stripping the bird of all of its bones should be your first step … and the next step, after cooking, is to enjoy.
Birds ‘on the fly’ Read More »
Tacos are ideal for camping because you don’t really need a plate or utensils to eat them. And if you mix the sauce before you leave, there’s
Let’s just get this cleared up right away. Poutine is a national treasure. There is no dish so beloved, so exalted throughout this nation as poutine.
The best and most authentic currywurst caribou tater tot poutine Read More »
Now that you have your moose or deer meat in the freezer, it’s time to get serious about cooking it the outdoors way, inside.
Many ways to eat moose Read More »
The sites you choose look good to you or you wouldn’t set up there. Make your best effort to leave them as you found them.
Low impact on the land Read More »
While I love using bison steaks, you can totally use any sort of lean, quick cooking steak you’ve got – moose, caribou, even beef.
Chicken fried bison steaks Read More »
Sadly, black bears have an undeserved reputation of not being very good to eat. A number of Yukon hunters, including me, will dispute that thought as black bear is just as delicious any other animal hunted for meat in the Yukon.
Let’s use that whole bear Read More »
It’s still a bit too cold to grill – at least for me it is. So these burgers are made to cook in a pan,
Cheese stuffed bacon wrapped bison burger Read More »
Tenderloin and backstraps (striploin) get all the hype regarding being the most tender cuts off any wild game animal. They have a good reputation as
This moose spin on a classic dish will become your favourite winter meal for a host of reasons.
Salmon is a great fish to quickly cure, and the addition of a bit of tea and some gin really compliment the delicate flavours of
Tea and gin cured salmon Read More »
This recipe uses bear pepperoni, but you could use salami. Or really anything. Stromboli are delicious no matter what they’re filled with.
Bear pepperoni and herbed ricotta stromboli Read More »
Things get freezer burnt. Those unfortunate packs of meat can still be delicious if you know how to deal with them.
Moose, Spinach and Sunflower Seed Strudel Serves 6 Ingredients ½ cup plus 1 Tbsp olive oil, divided 1 onion, finely chopped 1 clove garlic, finely
Moose, Spinach and Sunflower Seed Strudel Read More »
Pike Chowder Supreme This will take some time, but it is time well spent. Ingredients: 1 pound of freshly caught pike fillets, cut into stew-size
Wonder What to do with a Pike? Read More »
With the hunting season upon us, it’s time for some special big game recipes. First of all, there is just about no part of a
When serving bison, ideally the first meal is raved about. If not you’ll have difficulty serving the remaining 2300 pounds in the freezer.
Bison Hunt: On The Table 5/5 Read More »
Sockeye is in season and if you haven’t yet discovered the ease and piquant flavour of cooking fish on a cedar plank, now is the
This summer I was in Dawson City at the farmers’ market, scoping out the best produce the Klondike has to offer. It was beet season
Acadian as Rappie Pie Read More »
I don’t keep moose frozen more than 6 months. Dry curing it for a few days, you intensify the moose flavour.
Moose Meat in the Closet Read More »
Growing up in Valemount BC, surrounded by vast wilderness and unexplored terrain, it was not uncommon to see grouse and other small game during my outings.
Don’t Be Groused Out Read More »
Chicken-fried caribou steaks might just be the best thing I’ve eaten in a long time. I’ve played around with a lot of different recipes and
Sourdough-Dipped Chicken-Fried Caribou Steaks with Cream Gravy Read More »
A gift of moose is great, but a dinner of moose is even better! I recently acquired a little stockpile of my old friend “Big
I recently resurrected my sourdough starter from the deep freeze. I throw it in there from time to time when I feel like starving it
An Old School Loaf Read More »