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.
The History of the North American Bison Read More »
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.
The History of the North American Bison Read More »
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
Nose to tail : Don’t overlook the offal when meal-planning this winter Read More »
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.
Getting the best out of wild meat Read More »
This is one stew recipe that I picked up more than 30 years ago. It has yet to be outshone by any other wild game stew I’ve made.
A stew to go hunting for Read More »
Anyone who hunts knows that when you harvest an animal you’re always going to end up with a ton of ground meat. These turnovers are
Moose and corn turnovers Read More »
Everyone has that dish that they always order – for the lovely man that keeps my freezer stocked with wild game: baked spaghetti.
Baked spaghetti with bison Read More »
These spicy, savoury braised meats are very common all over the Caribbean, in fact you’ll find pigs feet and ox tails as much as you’d expect to find grilled fish.
Caribbean stew meat with coconut dumplings Read More »
These egg rolls would make great party food, and if you have the time to make a double batch, freeze a few for a day when you don’t feel like cooking.
Cheeseburger eggrolls Read More »
This classic bistro dish can be found all over menus in Europe and North America, usually served with plenty of crusty bread and salt.
Roasted bone marrow with parsley Read More »
This recipe uses bear pepperoni, but you could use salami. Or really anything. Stromboli are delicious no matter what they’re filled with.
Bear pepperoni and herbed ricotta stromboli Read More »
Roast grouse with root vegetables INGREDIENTS 3 medium Yukon gold potatoes, quartered 2 large (or 6 small) carrots, halved lengthwise 1 shallot, quartered 1 Tbsp
Roast grouse with root vegetables Read More »
Things get freezer burnt. Those unfortunate packs of meat can still be delicious if you know how to deal with them.
Keema Curry INGREDIENTS 2 Tbsp oil (coconut oil, canola oil, olive oil) 1 Tbsp curry powder 1 tsp ground cumin ½ tsp ground cinnamon 1
2. Divide the ground meat into four portions and shape into 6-inch sausages, place on a metal skewer (or don’t, I had good results just
The hidden trophy of any successful hunt – that should be hauled out of the woods and cherished like a beautiful hide or perfectly curled
Peanut butter is great. It reaches it’s full potential if you spike it with chili oil & mix it with fresh noodles. Bison Dan Dan.
Bison Dan Dan Noodles Read More »
Filipino spaghetti is the perfect food; it’s meaty, savory, sweet and cheesy. And it’s filled with hot dogs. This recipe uses bison.
Filipino Spaghetti with Bison Read More »
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
Moose, Spinach and Sunflower Seed Strudel Read More »
I don’t keep moose frozen more than 6 months. Dry curing it for a few days, you intensify the moose flavour.
Moose Meat in the Closet Read More »