When I’m approaching wild game cooking, I like to look at in with a couple different lenses. The first is...
Between our busy life and a bunch of new babies arriving in my extended family, I have been making a...
One of my favourite parts about spring is how everything bursts into life – even within the season itself, so...
Bear fat, like domestic beef tallow, is an incredible moisturizer. While spring bears tend to not be as fatty as...
Aside from a successful saskatoon harvest, the berry situation was abysmal this year. Even the trustiest of huckleberry patches were...
Poutine is one of my favourite mid-week treats – the combination of flavours is endless, and it can be as...
While not a commonly used material for candle making in modern times, tallow candles used to be quite popular. Making...
No, these meatballs aren’t actually made with porcupine meat – but they are delicious all the same! The name comes...
This liver and breadcrumb stuffing (nothing is actually getting “stuffed” in this recipe) can easily be tweaked to fit your...
We are on the home stretch of winter right now, which means I can finally loosen up the reins on...