Bison Lessons
Discover the delectable Bison Bourguignon recipe that elevates traditional stew with unique ingredients and flavors.
Pineapple Weed (Wild Chamomile) — the Friendliest Herb
Of all the wild herbs I’ve cooked with in the Yukon, I like pineapple weed or wild chamomile the best. It tastes like pineapple and chamomile
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BBQ Bison Ribeye Steak With Alaska Crab
Is there anything more northern than Yukon Bison paired with Alaska Crab? The Unknown Chef shares his delicious BBQ recipe this week.
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Material ReCulturing: Slow Food For The Dark Time
Nicole Bauberger explores the forgotten art of harvesting black walnuts—slow food, sustainability, and Yukon reflections in one rich tale.
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Cranberry Pecan Butterscotch Brownies
October is the time to pull old cookbooks and see what can be adapted to accommodate the northern berries we so love.
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Pan-fried Fish on the West Coast Trail
West Coast Trail inspired Pan Fried Salmon & Baked Potatoe. Great recipes from Miche Genest, with an accompanying trail tail.
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Go Wild With Greens
There are few wild greens easier to enjoy than lamb’s quarters (Chenopodium album) also known as white goosefoot and, sometimes, pigweed. A member of the populous Amaranthaceae family, which includes amaranth, quinoa, beets and spinach, among thousands of other plants, the leaves can be eaten fresh or cooked and have a flavour somewhere between spinach and kale.
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Let the gardening and foraging begin!
The days are longer, the temperatures milder—it is time to prepare for gardening, planting and foraging. Some tips to get you started!
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Time to Celebrate: Birch Syrup Season is Done
Shift from birch sap for syrup, to sap for beer. “Oh yeah, beer concentrate is fun and easy, relative to syrup, and the vibe is all beer,”
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Gather: All The Spruce Tip Things
Spruce tip season is short. There’s anxiety about getting out soon enough. Once picked and processed, you can experiment with abandon.
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The History of the North American Bison
The Yukon bison herd is said to be 1,400+. Learn a little North American Bison, it’s introduction into the Yukon and a great Bison recipe.
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Trout sandwiches with pickled jalapeno tartar sauce
Trout filets are perfect for sandwiches, they’re lovely and thin so they cook quickly and the skin is easy to crisp in a hot pan
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Nose to tail : Don’t overlook the offal when meal-planning this winter
Offal —literally “off-fall”— refers to those parts of an animal carcass that have fallen off during butchering. While muscles represent more than a third of
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Seasonal Recipes: Cherry crisp
Cherries are everywhere right now, and when they’re in season, it can be easy to buy a few too many and end up with some
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Dandelion season
Dandelions are delicious in fritters, cakes, wine, or jelly and the greens are great in salad. Try this Cheesy Dandelion Quesadillas recipe.
A Hubbub of Rhubarb
Rhubarb is a good producer to just keep harvesting, resulting in a pile-up of chopped rhubarb in bags in the freezer. A hubbub of rhubarb!
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Wild Strawberry jam
The berry season is still months away, but a close friend gave me a small jar of jam for Christmas. And so, I made cheesecake.
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The Easter Moose
Why not celebrate Easter with this Easter Moose recipe that connects you to the landscape; that reminds you of where you live.
Game on
One thing you know for sure about wild meat is that it hasn’t been loaded with chemicals and growth hormones to get it to market
Currant-ly Available
Blackcurrants grow wild in the Yukon, sparsely. Find Ribes hudsoniam in damp forests at the base of mountains, like the King’s Throne hike.
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Sage Advice
I find one of the best ways to calm the spirit and focus the mind is to go out foraging. When foraging for wild plants we enter the landscape on an intimate scale, we’re down on our knees, looking, exploring, paying attention, the microcosm engages us and the macro shrinks away.
It’s Spruce Tip Season!
For those as yet uninitiated, spruce tips are one of those truly magical wild northern foods. They’re packed with Vitamin C and have been used by Indigenous people to soothe sore throats and combat flu for centuries.
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Spruce Tip Jelly
Serve spruce tip jelly on toast with butter; in thumb-print cookies; on a charcuterie platter; with smoked salmon and cream cheese; or to accompany any wild meat or fish, whether braised, grilled, roasted or fried.
Getting the best out of wild meat
Murray Martin with his first ever moose, shot with a bow and arrow in 1963. It was recorded in the Pope and Young World Records.
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Moose and corn turnovers
A perfect moose and corn turnover recipe that you can freeze and thaw anytime for those last-minute get-togethers!
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Deer hunting recipes
With hunting season once again upon us, it’s time to attempt to read those hurried, scribbled-down notes of some great wild-game recipes that I have received from many of the big-game hunters I have met, or hunted with, over the years.
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Fish for dinner
Now that we’ve caught the fish, what do we do? Throw away the fish chain, remove the fish to a waterbox to keep the fish alive and replace it with an ice box.
Yukon dining on the wild side
What do you wear to an outfitters ball? The two terms seem to be in contradiction to each other.
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Cooking with moose meat
A successful hunt means cooking moose. Murray shares some meat pie and quiche recipes to try with the moose meat from a successful harvest.
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Birds ‘on the fly’
One of the best-tasting meats comes from game birds. Stripping the bird of all of its bones should be your first step … and the next step, after cooking, is to enjoy.
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Steak tacos
Tacos are ideal for camping because you don’t really need a plate or utensils to eat them. And if you mix the sauce before you leave, there’s
The best and most authentic currywurst caribou tater tot poutine
Let’s just get this cleared up right away. Poutine is a national treasure. There is no dish so beloved, so exalted throughout this nation as poutine.
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Many ways to eat moose
Now that you have your moose or deer meat in the freezer, it’s time to get serious about cooking it the outdoors way, inside.
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Low impact on the land
The sites you choose look good to you or you wouldn’t set up there. Make your best effort to leave them as you found them.
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Chicken fried bison steaks
While I love using bison steaks, you can totally use any sort of lean, quick cooking steak you’ve got – moose, caribou, even beef.
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Let’s use that whole bear
Sadly, black bears have an undeserved reputation of not being very good to eat. A number of Yukon hunters, including me, will dispute that thought as black bear is just as delicious any other animal hunted for meat in the Yukon.
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Almost everybody likes jerky
Simple jerky is a cinch to make without any special equipment at all.
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Cheese stuffed bacon wrapped bison burger
When picking out a cheese, use something that gets super gooey when melted – think gouda, or a fatty cheddar. Or do a combination of
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What can we do with all this burger?
Ground meat is certainly one of the results of just about any successful hunt and this includes birds. With a little thought, there are a
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Moose round steak
Tenderloin and backstraps (striploin) get all the hype regarding being the most tender cuts off any wild game animal. They have a good reputation as
French Onion Soup
This moose spin on a classic dish will become your favourite winter meal for a host of reasons.
Tea and gin cured salmon
Salmon is a great fish to quickly cure, and the addition of a bit of tea and some gin really compliment the delicate flavours
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Bear pepperoni and herbed ricotta stromboli
This recipe uses bear pepperoni, but you could use salami. Or really anything. Stromboli are delicious no matter what they’re filled with.
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Simple Meat Ragu
Things get freezer burnt. Those unfortunate packs of meat can still be delicious if you know how to deal with them.
Moose Heart Tacos
The hidden trophy of any successful hunt – that should be hauled out of the woods and cherished like a beautiful hide or perfectly curled
Why I Love Little Birds
The view overlooking Bennett Lake, after summiting my first mountain, while accompanying a friend on his goat hunt, will stay with me forever. The noise
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Fireweed Jelly
Fireweed Jelly Yield: approximately 15 x 125 ml jars Ingredients: 8 cups fireweed blossoms (no stems or leaves) ¼ cup lemon juice 4 ½ cups
Moose, Spinach and Sunflower Seed Strudel
Moose, Spinach and Sunflower Seed Strudel Serves 6 Ingredients ½ cup plus 1 Tbsp olive oil, divided 1 onion, finely chopped 1 clove garlic, finely
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Happy Appies
Winter is the time for socializing around the wood-stove at the cabin or just in the living room at home. We all want to be
Big Game Cookery
With the hunting season upon us, it’s time for some special big game recipes. First of all, there is just about no part of a
A-moose-bouche
Savoury pies are ideal for cool weather and days that are getting shorter. Moose pairs beautifully with earthy mushrooms and Bonanza Brown ale by Yukon
How to Deal with Tough or Strong Tasting Meat
Tough or gamey meat is a real challenge for you and your family. If the first meal doesn’t come off well, you’ll have a hard
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Cooking and Eating Ling Cod
Ling cod, or burbot, is very common in the Yukon’s southern lakes, and is quite easy to catch by jigging, bottom fishing, or using set-lines
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Bison Hunt: On The Table 5/5
When serving bison, ideally the first meal is raved about. If not you’ll have difficulty serving the remaining 2300 pounds in the freezer.
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Ecologically-inspired Cuisine
When I first arrived in Kluane as an aspiring biologist, it seemed fitting that I would land in the place where the famous lynx-snowshoe hare
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Canning Wild Meat
Before electricity, drying and canning were the only ways to preserve meat, but I’ll bet it didn’t take long to get tired of eating dried
Plank It Up
Sockeye is in season and if you haven’t yet discovered the ease and piquant flavour of cooking fish on a cedar plank, now is the
Acadian as Rappie Pie
This summer I was in Dawson City at the farmers’ market, scoping out the best produce the Klondike has to offer. It was beet season
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Moose Meat in the Closet
I don’t keep moose frozen more than 6 months. Dry curing it for a few days, you intensify the moose flavour.
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Don’t Be Groused Out
Growing up in Valemount BC, surrounded by vast wilderness and unexplored terrain, it was not uncommon to see grouse and other small game during my outings.
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Festive Fare from Friends
Editor’s Note: Residents of Dawson City are known to enjoy a good get-together with friends, especially in the long months of winter. So we asked
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More Festive Fare
Caribou Liver Paté by Michael Edwards Several years ago up on the Blackstone I harvested my first caribou, a young male from the Porcupine herd.
Sourdough-Dipped Chicken-Fried Caribou Steaks with Cream Gravy
Chicken-fried caribou steaks might just be the best thing I’ve eaten in a long time. I’ve played around with a lot of different recipes and
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Moolash
A gift of moose is great, but a dinner of moose is even better! I recently acquired a little stockpile of my old friend “Big
Canning Fish and Wild Game
A very traditional—often thought of as old-fashioned—way of preserving fish and wild game is canning using the pressure of steam. Unless you have a friend
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