No, these meatballs aren’t actually made with porcupine meat – but they are delicious all the same! The name comes...
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Taco Tuesdays around our house almost always revolve around some sort of red meat – but when summer rolls around,...
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...
We were lucky enough to be gifted some cougar meat from some close friends of ours, and I have been...
I have had the opportunity to successfully hunt elk, and I have to say it was one of those memorable...
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,
Smoked moose heart is a seasonal treat that has found a permanent place in my wild game cooking repertoire. Once...
When we are cutting up wild game, I like to take a bit of extra time on the stew meat...
While there are many ways to preserve wild game and fish, the most common is to package it up and...
Cooking with wild game doesn’t have to be difficult – some of the greatest meals come from leftovers in the...