Recipes

Recipe from: Fishing guide Tony Jeffers, from Great Bear Lake Lodge, Northwest Territories. Serves: 6 2 6-lb lake trout, filleted 6 medium parboiled potatoes 4 celery stalks, chopped 2 large carrots, chopped 1 large onion, chopped 1/2 lb butter 5 strips bacon 1 pinch basil 1 pinch thyme 1 small can niblet corn 1 can evaporated milk 1 sprig fresh dill weed Cut fillets...

This isn’t so much a pie as it is a stew, but the baking powder biscuits certainly give it the look, feel and flavour of a good ol’ homemade meat pie. Of course, you can forgo the biscuits. Either way, it tastes great. Serves: 6 3 ruffed grouse breasts, bone attached 1 celery...

Lemon and oregano are great complementary flavours to venison steak. Be sure to prepare these tasty—and easy to make—steaks at least two hours before grilling to let the flavours sink in. Serves: 4 1 tbsp olive oil 1 tsp fresh lemon juice 4 venison steaks or chops 1 tsp ground oregano Salt and black pepper, to...

Sake and soy are like beer and pretzels—the flavours just work well together. They also complement this recipe’s main ingredient,...

A tasty start to a venison-steak dinner. 4 large tomatoes 3/4 cup salmon (or rainbow trout), cubed 1 clove garlic, minced 2 tbsp fresh dill, minced 4 tbsp fresh breadcrumbs 2 tbsp extra-virgin olive oil Hollow out tomatoes. Combine salmon, garlic, dill, breadcrumbs and oil. Stuff tomatoes with mixture and bake in a 400°F oven for 30 minutes...

There is something soothing about a modest casserole gently bubbling in the oven on a frosty winter’s evening—and this simple,...

Did you know properly cooked duck legs are way tastier than breast meat? Here’s the recipe

Switch things up this fall with a taste of southeast Asia