While most of the wild game meat that we harvest gets packaged up and put into the freezer, I love...
Recipes
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Dungeness crab is one of those ocean delights that is best served fresh – no crab dish truly beats a...
There is something about cooking up duck or goose for dinner that just screams “autumn.” With the first two (small)...
To me, one of the most rewarding parts of hunting happens in the kitchen. It seems like with every animal...
My granny used to make us cream puffs as a sweet treat when we would come to visit. Filled, of...
Take two of life’s greatest (and oh so Canadian) culinary pleasures – maple syrup and venison – and combine them...
Orignally published in "Cooking Rough" March/April 2013 issue of BC Outdoors magazine.
Click here for the original published version as a printable pdf
Here’s a tasty fish creation reminiscent in flavour to the renowned Jewish dish known as gefilte fish. The big difference is that these savory fish dumplings are served piping...
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...
Whether you work in the outdoors, play in the outdoors or do a little bit of both, winter can wreak...
Whether you are an “eat the tenderloin right after the hunt” kind of person, or if you fall into the...