Growing up, I always had a few friends who would be absolutely disgusted when they took a big bite of...
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By Linda Gabris
Originally published in the "Cooking Rough" column in the September/October 2011 issue of BC Outdoors magazine.Click here to print the original version as seen in the issue.
This is the perfect recipe for those times when you only have a small portion of catch available for smoking. It...
Ingredients 2 pounds cubed venison, dusted with flour 1/2 Portuguese chorizo sausage, skinned and sliced 1 medium onion, diced 4...
If you want a slightly citrusy, wild jelly (that doubles as an awesome glaze for wild game), make a batch...
No, these meatballs aren’t actually made with porcupine meat – but they are delicious all the same! The name comes...
A wild twist on beef dip, moose and morel dip is a quick and delicious dinner! Rinsing fresh morels...
One of the things I love most about winter is bundling up on a late frosty afternoon and heading out...
For as long as I can remember, September was for grouse hunting. Whether we came back a vest full of...
Bear fat, like domestic beef tallow, is an incredible moisturizer. While spring bears tend to not be as fatty as...
Out of all the ways we prepare salmon in our household, from fancy to simple, this parmesan-crusted salmon is the...