Big-game hunters know the real work starts the moment they hit the switch and the animal goes down. Just ask anyone who’s ever hauled moose quarters out of the deepest, darkest depths of an alder swamp. But what a payoff—whether it’s moose, deer, elk or caribou, nothing beats a hard-earned...
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...
A whole baked walleye swimming in a roasted red pepper sauce makes for an interesting, colourful presentation—and it tastes absolutely great. Other white-fleshed fish such as bass, pike, lake trout and halibut also work well with this sauce.
Serves: 4
2 red peppers
1 clove garlic, chopped
Salt and black pepper, to taste
1...
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...
Grilling adds a wonderful flavour to pike, as well as to fresh vegetables. And there’s nothing like a trip to the backyard barbecue to escape the heat of the kitchen. No pike? White-fleshed fish such as halibut, walleye or bass also work well with this recipe.
Serves: 4
6 Roma tomatoes, halved
1...
Fresh walleye tastes awesome enough, especially when roasted to moist perfection. Now imagine it topped with this refreshing strawberry salsa. No walleye? Any white-fleshed fish can easily stand in for this recipe.
Serves: 4
1 tbsp extra-virgin olive oil
2 tbsp red wine or orange juice
1 tbsp balsamic vinegar
1 tsp liquid honey
Zest of...
Nothing compares with penne and succulent pieces of tender woodcock simmered in a creamy tomato sauce. No woodcock in your hunting grounds? Other upland game birds such as grouse, Hungarian partridge and ptarmigan make for excellent alternatives.
Serves: 4
6-8 woodcock breasts, cut into bite-sized pieces
2 tbsp canola oil
1 large yellow onion...
Mexican food is even better when made with game meat. Here’s a great way to stretch out some tender steaks and accentuate the wonderful rich flavours only game can bring to the table. This recipe works well with any venison. Serves 4 (2 to 3 fajitas per person).
Serves: 4
1 to...
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...
This tasty dish can be made with any white-fleshed fish, as well as stronger-flavoured species such as trout or salmon. In particular, it’s an excellent way to prepare small, boney panfish. Whichever fish you choose, expect everyone to come back for more—even those who say they don’t like fish.
Serves: 4
Yukon...