I remember seeing a poster on a butcher shop wall titled, “How To Make Your Beef Taste Like Venison.” The...
Recipes
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If indulging in moose steak fajitas when there’s a foot of snow on the ground outside is wrong, who really...
Spot prawn season is here and I, for one, could not be happier. They are a bit sweet and full...
Winter brings with it a dialed-back pace, one that is more conducive to slow mornings and hearty breakfasts. Baked in...
If you’re tired of nibbling on the same old pocketful of GORP, then it’s time to update your trail snack...
I’ve been making this prawn avocado salad for close to a decade. Reminiscent of ceviche, this salad is a huge...
By Linda Gabris
Originally published in “Cooking Rough” Jan/Feb 2011 issue of BC Outdoors magazine.
You don’t have to travel all the way to the Louisiana bayous to indulge in a bowl of mouthwatering jambalaya-which is without doubt one of the most versatile creations in the world and one of the few...
If you aren’t deriving as much pleasure from your bounty of wild ducks at the table as you get from...
Whether you are an “eat the tenderloin right after the hunt” kind of person, or if you fall into the...
I’ve run my shop for over 10 years and have been here since I was fifteen. My physical reflection is now of a man with hair the color of salt and pepper; some call it distinction; some call it the sign of wisdom. I don’t know about either of those...