Soup season is officially here, and this cream of potato soup with poached salmon will fill many bellies with warm,...
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Whip up these perfect, sweet-but-not-too-sweet honey-glazed huckleberry scones for breakfast using frozen berries from last year’s harvest. They would also...
To me, one of the most rewarding parts of hunting happens in the kitchen. It seems like with every animal...
A wild twist on beef dip, moose and morel dip is a quick and delicious dinner! Rinsing fresh morels...
Whether you work in the outdoors, play in the outdoors or do a little bit of both, winter can wreak...
The last quarter of the year can feel a bit like a rat race – kids are back to school,...
There’s much to be said for venturing out of your comfort zone, particularly when it comes to working with new...
When the lactic acid has cleared from my thighs and the burning in my lungs has subsided, spending a peaceful...
August is a time of abundance. In a province where the seasons can swing from one extreme to the next,...
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...