These ginger scallion bear dumplings are a wonderful way to eat ground bear meat. Always make sure the dumplings are cooked past 145°F on the inside!
This creamy tarragon pheasant and pheasant back mushrooms uses both the bird and mushroom with the bird’s namesake in a dreamy rich dish!
This spring forager’s curry uses bullhead catfish and plenty of foraged spring treasures to augment its Thai-inspired coconut curry base!
This Filipino wild pork sinigang is a sour tamarind-laced soup that is popular in the Philippines. I made mine with wild hog!
These shaved venison bagels with horseradish cream cheese make for a hearty handheld meal and are absolutely delicious!
These blackened alligator tacos are topped with a macque choux corn salsa and remoulade sauce for a real Cajun mash-up!
This miso-milk braised wild pork tenderloin is a fantastic way to enjoy fully cooked wild pork and avoid potential trichinella parasites.
Video – These venison and provolone baguette sandwiches are made by piling a shaved medium rare venison roast onto bread with cheese and onions!
Video – This maple whisky trout jerky is an easy recipe will transform your catch into a truly delicious treat!
This cheesy lake fish tteokbokki is a delicious casserole inspired by Korean late-night snack food. Use your favourite lake fish!
This chipotle slow roasted venison on hatch grits is a delectably spicy meal that will really stick to your ribs!
This Yu Xiang wild pork with amber jelly roll fungus is a great way to eat feral hog/wild boar and early season wild mushrooms!
These Canada goose curry buns are a riff on the classic Chinese bakery snacks, which were always my favourite out of the bunch!
This moose tongue and black trumpet pizza is sure to please even the most dubious about nose to tail eating!
This venison neck chili is a rich and spicy version of the dish, utilizing the meat from the neck and head, which is extra flavourful.
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