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Living off the land: Upland birds
Aug 7, 2011
The only thing better than the satisfaction of taking a flushing ruffed grouse on the wing is digging into a tasty breast on the plate. Ambrosia, it’s been called. The best bird meat our abundant forests have to offer. Not...
Living off the land: Fish
Aug 5, 2011
Sure, catch-and-release angling is a good thing. But so is keeping some of your legal catch for the table. And many are the fish that make for good eating: walleye, crappie, bass, pike, trout, salmon, perch—the list goes on. You...
Tincup Paella
Aug 5, 2011
Combining her interest in international cuisine with local fare, José Janssen often serves her famous Tincup Paella on the last day of each group’s stay at the lodge. While she often uses lake trout, Janssen says you can include any...
Salmon Pasta Salad
Jul 13, 2011
On steamy summer evenings, who wants a hot meal? For a cool alternative, try this delicious smoked salmon dish. No salmon on hand? Any smoked fish will do, although salmon and trout make for the most flavourful pasta salad. Serves: 4 8...
Baked Lake Trout Supreme
Jun 14, 2011
This easy-to-prepare dish is my most successful lake trout recipe. It makes for an impressive presentation when hot, with the foil pulling away the skin to reveal the tasty pink flesh. Serves: 6-8 1 lake trout (4 to 8 lb) Salt and paprika,
Mango Walleye over Black Beans
Jun 14, 2011
For a taste of the tropics, top off this succulent walleye dish with a spicy mango salsa. This recipe also works well with any other freshwater, white-fleshed fi h, such as bass, panfish or pike. Serves: 4 1 onion, sliced 2 garlic, minced 4...
Cajun Catch
Jun 14, 2011
I almost hate to share this recipe with anyone since it’s made me famous with many a friend. This is a fabulous Cajun recipe for any firm-fleshed fish, but I especially love it with pike. Serves: 4 3 strips of bacon, diced 2-4...
Fish Sandwich
Jun 9, 2011
What sandwich could be tastier than this shorelunch special featuring fresh bannock and fried fish with lemon-dill mayonnaise? Any white-fleshed fish such as perch, pike or walleye works well with this easy-to-make recipe Serves: 4 1½ cups flour 1½ tsp baking powder 1 tsp...
Living off the land: Venison
Jun 6, 2011
Big-game hunters know the real work starts the moment they hit the switch and the animal goes down. Just ask anyone who’s ever hauled moose quarters out of the deepest, darkest depths of an alder swamp. But what a payoff—whether...
Breast of Grouse Monterey Jack
Jun 4, 2011
You don’t have to do much to a ruffed grouse to bring out the great taste; nor do you want to go too far and overwhelm the natural flavours. This simple but delicious recipe achieves the perfect balance. Serves: 4 4 ruffed...
Red Pepper Walleye
Jun 1, 2011
A whole baked walleye swimming in a roasted red pepper sauce makes for an interesting, colourful presentation—and it tastes absolutely great. Other white-fleshed fish such as bass, pike, lake trout and halibut also work well with this sauce. Serves: 4 2 red...
Venison Pie
Jun 1, 2011
You'll forget about all other shepherd’s pies once you’ve tasted this wild-game version, made with venison. While I typically use deer meat, this savoury dish also works well with moose, caribou, elk and antelope. Serves: 4 1 lb ground venison 4 ounces ground...
Moose Fajitas
May 30, 2011
Mexican food is even better when made with game meat. Here’s a great way to stretch out some tender steaks and accentuate the wonderful rich flavours only game can bring to the table. This recipe works well with any venison.
Woodcock Penne
May 30, 2011
Nothing compares with penne and succulent pieces of tender woodcock simmered in a creamy tomato sauce. No woodcock in your hunting grounds? Other upland game birds such as grouse, Hungarian partridge and ptarmigan make for excellent alternatives. Serves: 4 6-8 woodcock breasts,
Grilled Northern
May 30, 2011
Grilling adds a wonderful flavour to pike, as well as to fresh vegetables. And there’s nothing like a trip to the backyard barbecue to escape the heat of the kitchen. No pike? White-fleshed fish such as halibut, walleye or bass...
Strawberry Walleye
May 30, 2011
Fresh walleye tastes awesome enough, especially when roasted to moist perfection. Now imagine it topped with this refreshing strawberry salsa. No walleye? Any white-fleshed fish can easily stand in for this recipe. Serves: 4 1 tbsp extra-virgin olive oil 2 tbsp red wine...
Turkey Scaloppini
May 20, 2011
Want an alternative to the traditional roast turkey for your hard-earned wild gobbler? Turkey scaloppini with green grape mushroom sauce should fit the bill. Wait, no wild turkey? Grouse, duck or goose breasts also taste great with this recipe. Serves: 4 2...
Braised Turkey
Apr 26, 2011
Wild turkey tastes superb, but as successful tom hunters know, the legs and thighs can be tough if not properly prepared. To make them melt-in-your-mouth tender, you can’t go wrong with this easy-to-prepare recipe. And as a bonus, it also...
Tomato Trout
Apr 26, 2011
The combination of rich rainbow trout and a baked tomato makes for a terrific summer lunch or a delicious appetizer for a grand dinner party. Atlantic and Pacific salmon also shine with this easy-to-prepare recipe. Serves: 4 4 large tomatoes Salt and fresh...
Panfish Cakes
Apr 26, 2011
This tasty dish can be made with any white-fleshed fish, as well as stronger-flavoured species such as trout or salmon. In particular, it’s an excellent way to prepare small, boney panfish. Whichever fish you choose, expect everyone to come back...
Mushroom 'Bow Fillets
Apr 26, 2011
Coating rainbow trout fillets with dried mushroom flour creates a dynamite taste sensation. Use any dried mushrooms you like, although I prefer morels or porcinis. Chanterelles and meadow mushrooms can also add a distinctive flavour to trout fillets. Serves: 4 4 large...
Goose Stew
Mar 30, 2011
You had some great fall shoots, but now what do you do with all those geese in your freezer? If you're finding the thighs a tad tough, turn them into fork-tender morsels with this flavour-packed stew. Duck or pheasant thighs...
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