Sunny and bright like miniature sunflowers, you have probably spotted heart-leaved arnica (Arnica cordifolia) while out exploring in late spring/early...
Recipes
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When I’m approaching wild game cooking, I like to look at in with a couple different lenses. The first is...
I remember seeing a poster on a butcher shop wall titled, “How To Make Your Beef Taste Like Venison.” The...
I love grouse hunting and one of my favourite campfire suppers after a successful day in the upland woods is...
I don’t know about you, but autumn is the time of year I find myself clinging desperately to the quickly...
Prawns and tenderloin are unequivocally two of my favourite foods to enjoy. Not something that I would often purchase from...
Winter brings with it a dialed-back pace, one that is more conducive to slow mornings and hearty breakfasts. Baked in...
Chicken corn chowder is one of those comfort foods that can’t be beat on a cold winter day. Consider making...
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...
This wild wonton soup combines three of my favourite foods: wonton soup, freshly caught BC spot prawns and morels. It...