Recipes

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...

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...

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...

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...

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.

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...

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...