This wild pork, chanterelle, and apricot tagine is a Moroccan-inspired stew made with wild ingredients, best served with rice or couscous!
These Top 10 goose recipes are my favourites using wild goose as the starring ingredient. Goose makes for superb eating if you cook it right!
These moose burgers on bannock buns employ lots of wild ingredients and flavours, including cranberry ketchup, chanterelles, and spruce salt!
This pike head congee uses a broth made from, you got it, pike heads to cook the rice. The heads add an incredible flavour and texture!
These Greek style lamb ribs get slow cooked first, then grilled for an amazingly rich and delicious outcome!
This chanterelle and apricot flatbread fuses stone fruit and wild mushrooms together in one wildly delicious meal!
These bacon and chanterelle pierogi are sure to please. Packed full of amazing wild chanterelles and salty bacon, you can’t go wrong!
This ginger and scallion grouper stir fry makes for an incredible light and easy mid-week meal. I like to serve it with white or brown rice.
These baked big mac pierogis, stuffed with beef and cheese, are sure to be a hit at your next potluck or Super Bowl party!
This simple pierogi dough recipe has only three ingredients and is quite easy to make. You can stuff the pierogis with anything you’d like!
These potatoes Lyonnaise are a tasty French preparation from the region of Lyon, and are the perfect side for a nice big steak!
This ribeye with chanterelle and pink peppercorn cream sauce is an amazing way to enjoy a bounty of wild gold, aka chanterelle mushrooms!
These lambsquarter spanakorizo pies were inspired by Greek spanakorizo and spanakopita and made with wild greens!
These barbecue dolmas are stuffed with chopped bacon, ground beef, smoked havarti cheese, and bbq sauce. Um, yes please!
These Danish kammerjunker cardamom biscuits are great on their own, but even better when added to a cooling bowl of koldscål!
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