Winter is soup and stew season! This stew is made with venison heart rather than traditional stew meat, but it’s...
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I remember seeing a poster on a butcher shop wall titled, “How To Make Your Beef Taste Like Venison.” The...
With the end of 2019 fast approaching, you might find yourself staring into your freezer thinking, “What am I going...
The bounty of spring is upon us! Here in north central British Columbia, morels are just starting to pop up...
Black bears are challenging to hunt and, when luck is with you, they dish up a whole lot of good...
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...
This personal-sized pizza packs a wild punch. You might have to fight off your friends if you don’t make extras!...
These spring-inspired cupcakes are the perfect addition to a cozy afternoon indoors with a cup of wild foraged tea. The...
To me, one of the most rewarding parts of hunting happens in the kitchen. It seems like with every animal...
Pierogis have been a staple in our family as long as I can remember. While we typically stick to what...