There is a time and a place for spending your afternoon in the kitchen meticulously prepping and cooking a wild...
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Growing up, rabbit wasn’t a common meal come dinnertime. To me, rabbit was synonymous with rabbit and dumplings, and while...
by Linda Gabris
Originally published in “Cooking Rough” May 2011 issue of BC Outdoors magazine.
Now here’s a meal that makes the “100-Mile Diet” – the commitment to eating local food grown within 100 miles of home – very appealing. The idea is not new to me because I grew up eating food...
When we are cutting up wild game, I like to take a bit of extra time on the stew meat...
by Linda Gabris. Originally published in the 2014 May issue of BC Outdoors magazineMy family loves this refreshing shore lunch that's ready to serve as soon as the boat lands on shore. What I like about it, aside from the taste, is the fact that little precious fishing time is...
Ingredients 4-5 elk marrow bones 16 thin slices of slow roasted brisket (beef or elk) 1 litre elk or beef...
Like many of the so-called tougher cuts of meat, venison shanks can be tender and full of flavour – it’s...
Turkey and ham might be traditional holiday table fare, but when the freezer is full of wild game, take advantage...
If you are an avid grouse hunter like I am, who takes great pleasure in serving your upland birds in...
Winter brings with it a dialed-back pace, one that is more conducive to slow mornings and hearty breakfasts. Baked in...