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...
While it may seem as if it took hours to prepare, this hearty main course is a snap to put together.
Serves: 4
1/4 cup olive oil
1/2 cup red wine
1 clove garlic, crushed
3 sprigs fresh rosemary, bruised
Salt and black pepper, to taste
1 to 1 1/2 lb venison steak
2 large onions, diced
2 red...
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...
Nothing beats a feed of fresh perch fillets. Here’s Outdoor Canada's favourite way to flash ’em up.
Canola oil (for frying)
Boneless perch fillets, cleaned and dried
1 large bowl all-purpose flour
Salt and...
Recipe from: Fishing guide Ryan Suffron, from Knee Lake Resort, Manitoba.
Serves: 4
3 cups flour
1 cup cracker crumbs
5 tbsp seasoning salt
6 walleye fillets, cut into 1 1/2-inch cubes
3 tbsp lemon pepper
2 lb side bacon, sliced
2 cups Dijon mustard
Combine flour, cracker crumbs and seasoning salt; set aside.
Sprinkle fillets with lemon pepper, then...
Recipe from: Fishing guide Matt Yukich, Indian Head Fishing Lodge in Lake Athabasca, Saskatchewan. Serves: 3 Ingredients 1/2 cup margarine 1-3 lb...
Recipe from: Fishing guide Aron Yukich, from Kasba Lake Lodge, Northwest Territories.
Serves: 3
1-3 lb lake trout, filleted
4 cups Italian, or sundried tomato, salad dressing (for marinade)
Oregano and pepper, to taste
1 lemon, sliced
1 medium-sized onion
1 can mushrooms, or 1/4 lb fresh mushrooms if available
Marinate fish in dressing at least 30 minutes...