Recipes

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.

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...

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...

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...

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...

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...

Ginger beef is a popular dish in Calgary’s Chinese community, but this Asian favourite works equally well with moose, elk, deer and caribou. It’s also an ideal way to use up tougher cuts, such as round or flank steaks. Serves: 2 Vegetable oil 1 lb venison round or flank steak, thinly sliced (the...