Wild Game

Sauces & pâtés

Nose to tail : Don’t overlook the offal when meal-planning this winter

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 the weight of cattle, by-products including side meats, bones, skin, and intestines constitute most of the animal body. The brain, the trotters (aka feet), kidney, liver, sweetbreads (pancreas) and tripe …

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Black bears and pike

After considerable thought, I can’t come up with any similarity between black bears and pike except that a lot of people won’t eat either. That is sad, as both are delicious and easy to prepare.

Cleaning big game

There’s more than you think to cleaning and butchering that big game animal.

Moose sausages

A step by step to learn this moose sausage recipe to serve family and friends just in time for the fall season.

Deer hunting recipes

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.

Steak tacos

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 really minimal prep for your taco camping feast. You could even buy a bag of pre-sliced coleslaw mix and have it do a bit of double duty on your trip.

Chicken fried bison steaks

While I love using bison steaks, you can totally use any sort of lean, quick cooking steak you’ve got – moose, caribou, even beef.

Sausage and Kale Strata

This is a great recipe to help clean out your freezer of last years (or a few years ago) sausage and all that stale old bread on your counter at the same time. Add in that wilted kale from the back of your fridge and you’ve got a filling brunch that uses up all those …

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Tea and gin cured salmon

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 the beautiful West Coast salmon we’re lucky enough to have access to. The addition of tea and gin makes this a great dish to have for brunch (because gin Caesars …

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