Smoked moose heart is a seasonal treat that has found a permanent place in my wild game cooking repertoire. Once...
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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...
From the Cooking Rough column by Linda Gabris
The name burbot (scientifically known as Lota lota) comes from the Latin word barba, meaning beard which sums up the funny looking barbel, or "ugly mug whisker" as dad used to jokingly call it, that sits on the fish's chin.
When I was a kid,
Ingredients 4-5 elk marrow bones 16 thin slices of slow roasted brisket (beef or elk) 1 litre elk or beef...
Big water fishing and wild food foraging are two of my favourite sports and pairing up the fish of my dreams with a top woodland pick such as in this recipe produces a gourmet feast that money can't buy!
I like to use salmon steaks for this particular recipe because they...
by Linda Gabris. Originally published in the 2014 May issue of BC Outdoors magazineMy family loves this refreshing shore lunch that's ready to serve as soon as the boat lands on shore. What I like about it, aside from the taste, is the fact that little precious fishing time is...
I remember seeing a poster on a butcher shop wall titled, “How To Make Your Beef Taste Like Venison.” The...
Some recipes to prepare for the coming winter...
Ice fishing is great fun for the whole family, but nothing puts a damper on the day faster than shivering bodies and chattering teeth which is why a good dependable thermos tops my list as a must-have piece of gear for keeping the...
After a successful spring bear hunt, you may still have some bear left in your freezer. This a great, simple...
Everybody loves lasagna. This fisherman’s special is always a big hit at my table, which is why I often make...