Ingredients 2 pounds cubed venison, dusted with flour 1/2 Portuguese chorizo sausage, skinned and sliced 1 medium onion, diced 4...
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This delicious honey glazed smoked fish recipe makes enough to fill our 4-tray smoker perfectly. Depending on the size of...
As someone who is afflicted with the condition of getting “hangry,” if I don’t eat on a regular basis, I’ve...
While some say that fall is the season of pumpkin spice, I would have to argue that it is the...
Thanks to its diverse woodlands, our province dishes up an assortment of wild berry patches. So whether you’re on a...
Smoked moose heart is a seasonal treat that has found a permanent place in my wild game cooking repertoire. Once...
Ingredients 4-5 elk marrow bones 16 thin slices of slow roasted brisket (beef or elk) 1 litre elk or beef...
I remember seeing a poster on a butcher shop wall titled, “How To Make Your Beef Taste Like Venison.” The...
The next best thing to going on an exciting, chartered, west coast halibut fishing adventure is reeling in some prized...
Everybody loves lasagna. This fisherman’s special is always a big hit at my table, which is why I often make...