With our freezer full of salmon after several trips to the ocean this year, we are always trying to think...
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From the Cooking Rough column by Linda Gabris
The name burbot (scientifically known as Lota lota) comes from the Latin word barba, meaning beard which sums up the funny looking barbel, or "ugly mug whisker" as dad used to jokingly call it, that sits on the fish's chin.
When I was a kid,
One of the things I love most about winter is bundling up on a late frosty afternoon and heading out...
There is something about cooking up duck or goose for dinner that just screams “autumn.” With the first two (small)...
Growing up, I always had a few friends who would be absolutely disgusted when they took a big bite of...
Winter is soup and stew season! This stew is made with venison heart rather than traditional stew meat, but it’s...
With another hunting season here, and another moose draw and tag burning a hole in my pocket, we have been...
One of the meals that I have distinct memories of from childhood was chicken cacciatore. As an adult, I don’t...
Take two of life’s greatest (and oh so Canadian) culinary pleasures – maple syrup and venison – and combine them...
Turkey and ham might be traditional holiday table fare, but when the freezer is full of wild game, take advantage...