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 type of firm, mild white fish for this traditional Spanish...
There is something soothing about a modest casserole gently bubbling in the oven on a frosty winter’s evening—and this simple,...
Video: Chef Cameron Tait demonstrates his surefire filet technique
This flavourful feast is the perfect way to cap off a day on the ice
On a cold autumn day out deer hunting, there’s nothing better to keep your motor running than an occasional bite of high-energy food. And while peanuts, chocolate and other snack foods can do the job, there’s a certain poetic justice to fuelling yourself with jerky made from the previous year’s...
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 pork
1 tbsp canola oil
1 large yellow onion, diced
2 cloves garlic...
Recipe + bonus video: Take your taste buds on a fresh, flavourful Asian adventure
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 ground black pepper, to taste
1 to 1¼ lb boneless, skinless...
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...
Cubes of ruffed grouse breast skewered along with grape tomatoes, mushrooms and onion make for wonderful kebabs. No ruffies? You can also use other grouse, as well as duck, goose or wild turkey breast meat.
Serves: 4
4 ruffed grouse breasts (skinless, boneless)
3 sprigs fresh thyme
1/2 cup olive oil
1/2 cup white...