I’ve been making this prawn avocado salad for close to a decade. Reminiscent of ceviche, this salad is a huge...
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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 want a slightly citrusy, wild jelly (that doubles as an awesome glaze for wild game), make a batch...
Nothing beats cracking open a jar of delicious canned venison to make a fast and easy campfire meal. My pick of canned meat for use in camp is what I call "ground browned venison" because it is well-suited for so many traditional camp-style dishes like thick meaty pasta sauce, chili-con-carne, sloppy joes, hearty stews, soups and other delicious dishes...
Every chef, especially those like me who love cooking outdoors, needs a Dutch oven because it’s the only pot that...
The perfect snack for all occasions, jerky is better when made at home. The process is simple, and you can...
If there’s one thing that is synonymous with Canadian winters as a child, it is making maple syrup snow candy...
When I’m approaching wild game cooking, I like to look at in with a couple different lenses. The first is...
Through the modern invention that is social media, I have been enviously drooling over pictures of winter spot prawn harvests....
Winter is soup and stew season! This stew is made with venison heart rather than traditional stew meat, but it’s...