I love grouse hunting and one of my favourite campfire suppers after a successful day in the upland woods is...
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Thanks to its diverse woodlands, our province dishes up an assortment of wild berry patches. So whether you’re on a...
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...
There is something about cooking up duck or goose for dinner that just screams “autumn.” With the first two (small)...
Whether you call them saskatoons or serviceberries, Amelanchier alnifolia is a shrub found throughout British Columbia. The purple-black berries, while...
Planning a hearty yet versatile camp menu is a challenging task, not to mention a little pricey, especially if you’re...
Our first hunting dog we got was a Brittany, aptly named Bullet. Now, like many dogs, Bullet was highly food...
Every chef, especially those like me who love cooking outdoors, needs a Dutch oven because it’s the only pot that...
Venison has to be one of the most versatile meats to prepare. There are many methods we can use including roasting, pan frying, barbeque, sautéing , stews, soups and creating many different stir fry options. Recently I have been using a technique new to me called sous-vide. It is an...
This wild wonton soup combines three of my favourite foods: wonton soup, freshly caught BC spot prawns and morels. It...