With both barbecue/smoking season and halibut season just around the corner, what better way than to enjoy some halibut kebabs...
Recipes
Random
Black bears are challenging to hunt and, when luck is with you, they dish up a whole lot of good...
There is something about cooking up duck or goose for dinner that just screams “autumn.” With the first two (small)...
The last quarter of the year can feel a bit like a rat race – kids are back to school,...
Some of my favourite recipes revolve around smoked food: whiskey maple smoked moose heart, sweet chilli heat venison jerky (this...
Planning a hearty yet versatile camp menu is a challenging task, not to mention a little pricey, especially if you’re...
If you are planning to head out ice fishing for the day, a person wants to have a healthy supply...
Mini Crispy Fish Bowls
24 wonton wrappers
Vegetable oil for brushing
1 cup flaked leftover cooked fish (any kind of red or white fleshed fish works great)
1/4 cup skinless, boneless minced smoked fish (salmon, trout, other)
3/4 cup softened cream cheese
2 tablespoons heavy cream
1 egg
1 teaspoon fresh minced dill
1 teaspoon Tabasco
3 minced green...
Winter is soup and stew season! This stew is made with venison heart rather than traditional stew meat, but it’s...
By Linda Gabris
Originally published in “Cooking Rough” March/April 2011 issue of BC Outdoors magazine.
Whether you use a couple prized jars of home-canned salmon or have to resort to store-bought canned fish when the gourmet stash is running low, in this recipe either one works great producing a loaf that’s always...