When it comes to hot summer days, it is hard to beat seafood on the grill. Salmon, halibut, prawns… they...
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Drunkard’s soup is a simple recipe that has been in the family for quite some time. While it got its...
To me, one of the most rewarding parts of hunting happens in the kitchen. It seems like with every animal...
Morel season is here in British Columbia! Whether you are out picking them from last year’s burnt forest or in...
I love grouse hunting and one of my favourite campfire suppers after a successful day in the upland woods is...
Bear fat, like domestic beef tallow, is an incredible moisturizer. While spring bears tend to not be as fatty as...
Pierogis have been a staple in our family as long as I can remember. While we typically stick to what...
I remember seeing a poster on a butcher shop wall titled, “How To Make Your Beef Taste Like Venison.” The...
One afternoon in late fall, Jack and I thought we’d take old Freddie, the retired flat deck logger crummy, and...
Smoked moose heart is a seasonal treat that has found a permanent place in my wild game cooking repertoire. Once...