Smoked moose heart is a seasonal treat that has found a permanent place in my wild game cooking repertoire. Once...
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This personal-sized pizza packs a wild punch. You might have to fight off your friends if you don’t make extras!...
By Linda Gabris
Originally published in “Cooking Rough” March/April 2011 issue of BC Outdoors magazine.
Whether you use a couple prized jars of home-canned salmon or have to resort to store-bought canned fish when the gourmet stash is running low, in this recipe either one works great producing a loaf that’s always...
Growing up, I always had a few friends who would be absolutely disgusted when they took a big bite of...
In my opinion, cast iron cookware is a must-have both in the kitchen and in the outdoors. Made by pouring...
With both barbecue/smoking season and halibut season just around the corner, what better way than to enjoy some halibut kebabs...
Between our busy life and a bunch of new babies arriving in my extended family, I have been making a...
Mule deer has undeniably become one of my favourite wild game meats to cook with over the years. Bacon is,...
Spot prawn season is here and I, for one, could not be happier. They are a bit sweet and full...
Whether you call them saskatoons or serviceberries, Amelanchier alnifolia is a shrub found throughout British Columbia. The purple-black berries, while...