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 grouse breasts, butterflied
4 slices Monterey Jack, 1/8-inch thick
1 egg white
1...
This winter when you’re out on the hardwater, make lunchtime a highlight of your day, too, with these delicious fish...
Award-winning chef and Outdoor Canada wild food expert shares his secret filleting tips
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 wild turkey breasts, deboned
1 cup flour, seasoned with salt and...
Not only is Pacific salmon flavourful and simple to prepare, it also has many health benefits. High in omega-3 fatty...
This is a great sit-down starter for a duck or goose stir-fry.
2 duck breasts (or goose), skinless
Salt and black pepper, to taste
Canola oil
1/4 cup fresh dill, minced
1 clove garlic, minced
1/3 cup bourbon
Chill duck in freezer until firm (to make slicing easier).
Slice across grain as thinly as possible. Season with salt...
This simple, tasty salmon dish is sweet, salty and buttery—all at once
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 salt
4 tbsp margarine
½ water cup water
4 skinless fish fillets, 6...
Fall is by far my favourite season, especially when wild game is on the menu, with its pure, additive-free, delicious...
When the bite is hot on a frosty winter’s day, nothing beats a ready-to-eat lunch to help you refuel for...