Aside from a successful saskatoon harvest, the berry situation was abysmal this year. Even the trustiest of huckleberry patches were...
Recipes
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The perfect snack for all occasions, jerky is better when made at home. The process is simple, and you can...
For as long as I can remember, September was for grouse hunting. Whether we came back a vest full of...
Most people probably have some memory of liver being served at the table when they were kids. Heck, there are...
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...
Ingredients 2 pounds cubed venison, dusted with flour 1/2 Portuguese chorizo sausage, skinned and sliced 1 medium onion, diced 4...
I’ve been making this prawn avocado salad for close to a decade. Reminiscent of ceviche, this salad is a huge...
Winter is soup and stew season! This stew is made with venison heart rather than traditional stew meat, but it’s...
Growing up, rabbit wasn’t a common meal come dinnertime. To me, rabbit was synonymous with rabbit and dumplings, and while...
Smash burgers are the quintessential diner food, which evokes a feeling of nostalgia for many folks. While traditionally made with...