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Frenched Venison Rack with Mushroom Risotto and Sautéed Fiddleheads

Tammy Wood·December 6, 2017

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...

Sweet & Sour Cougar

Michaela Ludwig·February 13, 2023

When I’m approaching wild game cooking, I like to look at in with a couple different lenses. The first is...

Wild Game Sausage & Cheese Breakfast Scones

Raeanne O’Meara·December 10, 2021

Winter brings with it a dialed-back pace, one that is more conducive to slow mornings and hearty breakfasts. Baked in...

As the name implies, you can even make your own pie in the pie iron.

Pie Iron Camp Cooking

Linda Gabris·September 29, 2022

Arming your family with pie irons is a fun way to keep them well fed while enjoying the outdoors and...

Moose Tongue Sandwiches

Michaela Ludwig·January 12, 2024

There’s much to be said for venturing out of your comfort zone, particularly when it comes to working with new...

Cast Iron Dutch Baby With Huckleberry Sauce

Raeanne O’Meara·February 19, 2021

My sister and her boyfriend are to blame for my current Dutch baby addiction. A few years back, when they...

The author, in search of a fine trout to accompany dinner.

Catch & Cook: An Alpine Adventure

Teddy Cosco·September 3, 2021

The combination of the melting snow and recent rains had turned any part of the trail that wasn’t a boulder...

Fish Candy

Linda Gabris·January 3, 2014

by Linda Gabris Originally published in the "Cooking Rough" column in the November/December 2011 issue of BC Outdoors magazine Fish candy, sometimes known as “Indian Candy”, is always a popular treat around my house, especially over the holiday season when everyone is craving something delightfully sweet and chewy! There are many different...