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Wild Game Recipes

Sydney Keddy (Oland)
P5-2019-10-16-SydneyKeddy-SR-CuredSalmonRoe.jpg

Issue: 2019-10-23, PHOTO: Sydney Keddy

Salmon are out and about. This quick cure turns fresh salmon roe into a great snack or addition to a charcuterie plate. Once you cure the eggs they will last about two weeks in the fridge, or six months in the freezer. Read more

Recipes

P5-2019-09-04-SydneyKeddy-WGR-GrousePoppers.jpg

Issue: 2019-09-11, PHOTO: Sydney Keddy

Grouse are the best. They’re super fun to hunt, super easy to prepare, and easy and delicious to cook. These little poppers are an easy way to eat a grouse breast. Simply season, wrap in bacon and roast until cooked through. Read more

Recipes

P5-2019-07-17-SydneyKeddy-WGR-MooseCornTurnovers.jpg

Issue: 2019-07-24, PHOTO: Sydney Keddy

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 great with any sort of ground and make a fantastic snack to have with a few cocktails, or even a light, quick lunch. Read more

Recipes

P3-2019-06-18-SydneyKeddy-SR-RosemaryHerring.jpg

Issue: 2019-06-26, PHOTO: Sydney Keddy

Grilled whole fish are easy and delicious and a great break from the classic hotdogs and burgers. Herring are an inexpensive fish, making them a great place to start if you’ve never grilled fish before. Read more

Recipes

P4-2019-05-15-SydneyKeddy-WR-SalmonTrim - Copy.jpg

Issue: 2019-05-29, PHOTO: Sydney Keddy

Salmon trimmings are simply uneven cuts of filets that the fishmonger trims off larger pieces. They’re often the fattier pieces of the belly and they are inexpensive and delicious. Here are two ways to use up one little package of salmon trimmings... Read more

Recipes

Murray shares some meat pie and quiche recipes

Credit: brizzle born and bred on Foter.com

When preparing to cook any wild game meat, try to remove as much of the fat as possible as this is where the game taste lingers. To reduce the game taste you can rub prepared mustard over the meat and leave it for a couple hours, then wash it off and Read more

Recipes

P5-2018-04-11-SydneyOland-WGR-CurryWurstPoutine.jpeg

Issue: 2018-04-25, PHOTO: Sydney Oland

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. People will say that there are many ways to prepare this dish, but that is incorrect. There is... Read more

Recipes

P5-2018-03-28-SydneyOland-WGR-ChickenFriedBisonSteak.jpeg

Issue: 2018-04-11, PHOTO: Sydney Oland

Weeknights are busy; chicken fried steaks are fast. If you’ve got minute steaks in your freezer this is a great place to use them. And while I love using bison steaks, you can totally use any sort of lean, quick cooking steak you’ve got – moose... Read more

Recipes

P7-2018-03-14-SydneyOland-WGR-BakedSpaghetti.jpeg

Issue: 2018-03-28, PHOTO: Sydney Oland

Everyone has that dish that they always order when they find it on a menu – and for the lovely man that keeps my freezer well stocked with beautiful wild game, that dish is baked spaghetti. To be honest, baked spaghetti makes me think of some sort... Read more

Recipes

P6-2018-02-28-SydneyOland-WGR-StuffedBaconCheeseburger.jpeg

Issue: 2018-03-14, PHOTO: Sydney Oland

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, which means that you can stuff them to the gills with cheese and wrap them with bacon without having to use any sort of toothpick... Read more

Recipes

P6-2018-02-15-SydneyOland-WGR-SausageKaleStrata.jpeg

Issue: 2018-02-28, PHOTO: Sydney Oland

This is a bit like a quiche and some holiday stuffing had a fling and along came a weird hybrid casserole. 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... Read more

Recipes

P5-2018-01-31-SydneyOland-WGR-Hambagu.jpeg

Issue: 2018-02-14, PHOTO: Sydney Oland

This is classic Japanese comfort food, exactly what you would expect from an all-night diner in Tokyo. Hambagu is just a simply seasoned burger served with gravy over hot rice. It’s simple and comforting and just a tiny bit different than a hot... Read more

Recipes

P5-2018-01-17-SydneyOland-WGR-FrenchOnionSoup.jpeg

Issue: 2018-01-31, PHOTO: Sydney Oland

In these shortest of days, how lovely is it to come in from the cold to a steaming bowl of hearty soup? This spin on a classic dish will become your favourite winter meal for a host of reasons. First, it’s delicious. Who doesn’t love French onion... Read more

Recipes

P6-2017-11-28-SydneyOland-WGR-TeaAndGinCuredSalmon.jpeg

Issue: 2018-01-17, PHOTO: Sydney Oland

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. Read more

Recipes

P8-2017-11-27-SydneyOland-WGR-CaribbeanStewMeatandDumplings.jpeg

Issue: 2017-12-13, PHOTO: Sydney Oland

Long stewed, and heavily seasoned braises aren’t what comes to many people’s minds when they think of Caribbean food. Grilled fish and chicken, lovely fresh shellfish tend to be the first dishes that are recalled when thinking of last year’s... Read more

Recipes

P5-2017-11-23-SydneyOland-CheeseburgerRolls.jpg

Issue: 2017-12-06, PHOTO: Sydney Oland

These egg rolls would make great party food, and if you have the time to make a double batch, freeze a few for a day when you don’t feel like cooking. If you have a deep fryer and feel like firing it up feel free, but cooking these in a hot oven... Read more

Recipes

P5-2017-11-08-SydneyOland-RoastedBoneMarrow.jpg

Issue: 2017-11-22, PHOTO: Sydney Oland

Roasted bone marrow has got to be one of the simplest dishes ever – a hot oven is really all you need to know. This classic bistro dish can be found all over menus in Europe and North America, usually served with plenty of crusty bread and salt... Read more

Recipes

P6-2017-10-25-SydneyOland-WGR-BearStromboli-SydneyOland.jpeg

Issue: 2017-11-08, PHOTO: Sydney Oland

Bear is a controversial meat. Unlike most other game, hunters aren’t forced to keep any of the meat and can hike out the pelt and skull leaving the rest of the animal in the woods for scavengers. There also seems to be some sort of stigma about... Read more

Recipes

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Issue: 2017-10-25, PHOTO: Sydney Oland

I love roasting whole birds in the fall. If you’ve been looking out for them this season, then you’ve probably snagged a few of these delicious little birds yourself. Grouse of any variety can tend towards the lean side, especially since the skin... Read more

Recipes

P5-Dated-2017-10-11-Oland-WildGame-BisonNikujaga.jpeg

Issue: 2017-10-11, PHOTO: Sydney Oland

Nikujaga is a traditional Japanese style stew, usually made with thinly-sliced beef and potatoes and seasoned with sweetened soy sauce. While this version is more of an homage to the classic – substituting bison for beef and squash for potatoes... Read more

Recipes