What better way to take away the chills from a day on the ice than a steaming bowl of stew?
How to transform that bucket of yellow perch into a zesty, hearty meal
This is my absolute go-to recipe for ring-necked pheasant and wild mushrooms, and you can cook it at home in...
Want an alternative to the traditional roast turkey for your hard-earned wild gobbler? Turkey scaloppini with green grape mushroom sauce should fit the bill. Wait, no wild turkey? Grouse, duck or goose breasts also taste great with this recipe.
Serves: 4
2 wild turkey breasts, deboned
1 cup flour, seasoned with salt and...
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.
Try this tasty salmon recipe from the executive chef at Haida Gwaii's Queen Charlotte Lodge
Video: Chef Cameron Tait demonstrates his surefire filet technique
There is something soothing about a modest casserole gently bubbling in the oven on a frosty winter’s evening—and this simple,...
Chef and hunter Cameron Tait demonstrates his surefire technique for breasting out a duck