When I was a girl, working at my Uncle B’s fishing lodge, one of our most popular shore lunches was...
Recipes
Random
Like many of the so-called tougher cuts of meat, venison shanks can be tender and full of flavour – it’s...
Growing up, I always had a few friends who would be absolutely disgusted when they took a big bite of...
by Linda Gabris
Originally published in “Cooking Rough” May 2011 issue of BC Outdoors magazine.
Now here’s a meal that makes the “100-Mile Diet” – the commitment to eating local food grown within 100 miles of home – very appealing. The idea is not new to me because I grew up eating food...
You’ve went outside for a snowshoe, found a stand of lodgepole pines and collected a small jar of pine resin...
While we tend to do a lot of smoked rainbow trout and lake trout throughout the year, candied salmon is...
Equally tasty on ribs or wings, this barbeque sauce has a wild flair to it with the addition of huckleberries....
In my opinion, cast iron cookware is a must-have both in the kitchen and in the outdoors. Made by pouring...
One thing I never tuck into my food pack is tea. I mean, really, there’s such a wide variety of...
If you don’t retrieve the organ meats (sometimes referred to as variety meats or offal) from your harvested big game...