Recipes

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.

When it comes to wild game, the barbecue certainly isn’t just for the likes of venison steaks. Here’s a great way to also capture the wonderful taste of duck cooked on the grill. Serves: 6 6 wooden skewers 8 boneless, skinless duck breasts 1/4 cup fresh lime juice 1/4 cup tequila 2 shallots, minced 2 cloves garlic...

Couscous, prepared in minutes, can be flavoured with all sorts of different seasonings and vege­tables. Serves: 4 2 cups couscous 1/4 cup basil pesto Juice of 1 lemon 1 pint grape tomatoes, cut in half lengthwise 4 green onions, diced 10 pitted black olives, diced Salt and black pepper, to taste Prepare the couscous according to package directions. Stir...

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...

Quick and easy to make, this incredibly delicious appetizer gives you time to finish preparing the entrée as your buddies tuck in. Serves: 4 1 lb boneless, skinless perch, pike or walleye fillets 1 tbsp vegetable oil 1/2 cup sweet garlic chili sauce 1/4 cup water or white wine, as needed Salt and black pepper, to...

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 can slice your venison loin into 1- to 1½-inch steaks for this recipe, but I prefer to cook it whole. Not only does this hold the juices better, it also makes for a more flavourful result. Serves: 4 2-3 lb venison back strap, trimmed Montreal steak spice (or similar seasoning), to taste 3...