Recipes

The wonderful aroma and flavour of basil pesto adds a unique European twist to baked pike in this recipe

Whitefish is especially delicious when caught fresh from under the ice. And this tasty dish, in particular, is sure to become a wintertime favourite. Other oily fish, such as lake trout and mackerel, also work well with this recipe. Serves: 4 4 slices bacon, diced 1 large yellow onion, diced 1 clove garlic, minced 2...

This feast will impress even fussy eaters who claim they don't enjoy wild game. Plus, it's low in fat, full of flavour and quick and easy to prepare. No deer loin? Try moose, elk or antelope instead. And for the sauce, you can substitute the cranberries with any strong-flavoured berry. Serves:...

This dish comes from a Hutterite woman living near High River, Alberta, who happily cleans our waterfowl for a very reasonable fee. The recipe is especially good for turning those older, tougher geese into tasty fare. Serves: 4 1 raw beet, quartered 3 onions, sliced 1 tsp each salt and black pepper 3 cloves garlic 1...

Try this starter before hearty venison dishes, such as chili, stew or goulash. 1 lb venison, cubed and marinated in 1 cup red wine, 2 cloves garlic (crushed) and ¼ cup olive oil Button mushrooms Grape tomatoes Red onion wedges Salt and black pepper, to taste On skewers, alternate venison with mushrooms, tomatoes and onion. Season...

An excellent finger food to be served before a roasted stuffed fish. 1 1/2 cups leftover roasted goose (or duck), shredded 1/4 cup chives Zest and juice of 1 orange 1/3 cup mayonnaise Mix chives, zest and juice into mayonnaise. Combine with goose or duck and serve on crackers.

This sit-down appetizer is great served before a Thai-style venison stirfry, or slow-roasted duck. 4 grouse breasts, boneless and skinless Salt and white pepper, to taste Butter 1/4 cup cream 2 dozen green grapes 1/3 cup pistachio nuts Season grouse with salt and pepper. Sauté in butter over medium heat. When cooked through, remove from pan. Add cream...

This finger food goes well with grilled pheasant breasts or baked trout. 3 walleye fillets, boneless and skinless Salt and black pepper, to taste Canola oil 3/4 cup green chili sauce Season fish with salt and pepper, then sauté in oil. Add chili sauce and break fish into bite-sized pieces. Serve with blue corn tortilla chips.

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.

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...