Big Game
Creamy Miso Udon with Wild Pork
This creamy miso udon with wild pork and corn is a really fun way to enjoy wild or domestic pork. Try it tonight!
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Domestic
Brothy Icelandic Wolffish with New Potatoes and Chanterelles
This brothy Icelandic wolffish with new potatoes and chanterelles is a delight to behold – and to eat! Serve with bread to sop up the broth.
Baking
Middle Eastern Venison Wraps
These Middle Eastern venison wraps are an absolute delight. Made with venison, baba ganoush, rice, and salata biladi.
Fish
Sheet Pan Bass with Garlic Scape Pesto
This sheet pan bass with garlic scape pesto, cooked over new potatoes is a great and easy way to cook freshly caught whole fish!
Big Game
Wild Pork, Chanterelle, and Apricot Tagine
This wild pork, chanterelle, and apricot tagine is a Moroccan-inspired stew made with wild ingredients, best served with rice or couscous!
Articles
The Intrepid Eater’s Top 10 Goose Recipes
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!
Big Game
Moose Burgers on Bannock Buns
These moose burgers on bannock buns employ lots of wild ingredients and flavours, including cranberry ketchup, chanterelles, and spruce salt!
Fish
Pike Head Congee
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!
Baking
Chanterelle and Apricot Flatbread
This chanterelle and apricot flatbread fuses stone fruit and wild mushrooms together in one wildly delicious meal!
Domestic
Bacon and Chanterelle Pierogi
These bacon and chanterelle pierogi are sure to please. Packed full of amazing wild chanterelles and salty bacon, you can’t go wrong!
Beef
Ribeye with Chanterelle and Pink Peppercorn Cream Sauce
This ribeye with chanterelle and pink peppercorn cream sauce is an amazing way to enjoy a bounty of wild gold, aka chanterelle mushrooms!
Baking
Lambsquarter Spanakorizo Pies
These lambsquarter spanakorizo pies were inspired by Greek spanakorizo and spanakopita and made with wild greens!
Beef
Barbecue Dolmas Stuffed with Bacon, Beef, and Cheese
These barbecue dolmas are stuffed with chopped bacon, ground beef, smoked havarti cheese, and bbq sauce. Um, yes please!
Fowl
Shawarma Spiced Goose Legs on Crispy Potatoes with Toum
These shawarma spiced goose legs on crispy potatoes with toum were inspired by the Lebanese shawarma shops in Ottawa that I often visited!
Big Game
Venison Steaks with Creamed Hominy and Pigweed
These venison steaks with creamed hominy and pigweed recipe uses both wild game and wild edibles to create an incredibly delicious dish!