Simmering low and slow brings out unbelievable flavours in your venison
Get the recipe for fishing editor Gord Pyzer's award-winning Mediterranean walleye
Thai food can be simple to prepare, yet dynamic in flavour—as long as the key sweet, salty, sour and bitter...
This campfire dessert combines sweet and tart flavours for the perfect end to an outdoor meal.
Serves: 4
1½ cups flour
1½ tsp baking powder
salt
1½ tsp cinnamon
2 tbsp maple syrup
3 tbsp margarine
½ cup water or milk
2 cups berries (preferably wild blueberries, raspberries or strawberries)
2 tbsp honey
1 tsp cinnamon
2 tbsp dark rum
1 cup vanilla...
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...
To make the most of your summer, add the Smoked Salmon Martini to your drink list
A blackened grill over a bed of hot coals. A cast-iron skillet of bubbling oil. Fish so fresh, they're still flipping. And that sweet aroma of wood smoke and fillets on the fry.
A northern fishing adventure just wouldn't be complete without the promise of a delicious,...
Recipe + bonus video: Tender spice-infused duck breasts topped with pear and apple chutney
A delicious sit-down or finger-food starter for a dinner of upland bird pot pie or fish pie.
3 pheasant breasts, cubed
Fresh pineapple, cubed
Small button mushrooms
Salt and white pepper, to taste
On skewers, alternate pheasant with pineapple and mushrooms. Season with salt and pepper.
Grill until pheasant is cooked through.