Winter warmers: Four hearty wild game recipes to beat the cold

Recipes and photos by Cameron Tait

Following a frosty day afield or on the ice, there’s nothing like coming home to a delicious comfort meal, especially when it features wild game or freshly caught fish. These four easy-to-prepare recipes—bear bourguignon, lake trout potato cakes, braised goose legs, and elk empanadas—are sure to satisfy, and take the chill off.

BEAR BOURGUIGNON

Serves 4

• 2½ lb bear roast or stewing meat
• Kosher salt and pepper, to taste
• 3 tbsp canola oil
• 4 shallots, peeled and halved
• 6 oz white mushrooms
• 1 cup dry red wine
• 1 398 ml tin tomato sauce
• 2 cups beef stock
• 12 baby carrots, or 2 cups diced carrots
• Whitewash (3 tbsp flour and equal amount water, mixed thoroughly)

1. Preheat oven to 325°F. Trim sinew from bear meat, dice into one-inch cubes and season with salt and pepper.
2. In a heavy-bottomed pot on medium-high heat, add oil and brown meat on all sides. Add shallots and mushrooms, sauté for 5 minutes, then add red wine and reduce for another 5 minutes.
3. Add tomato sauce, beef stock and carrots, bring to a simmer and add whitewash. Stir well to combine. Cover and place in 325°F oven for 3 hours, or until meat is tender.
4. Remove from oven, skim excess fat and adjust seasoning if necessary, then serve with warm, crusty bread.