Beer Braised Goose Legs on Egg Noodles with Red Cabbage

There is a story behind this recipe. On a recent episode of the Harvesting Nature Wild Fish and Game Podcast (episode 418) Justin and I came up with a recipe on the fly. Scrolling through Instagram, the first wild game he encountered was goose, so we collaborated on a brand new goose recipe in real time, tossing ideas back and forth and writing it all down so we could cook it later.

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Gado Gado Salad with Braised Pheasant

Gado gado is an Indonesian salad of mixed cooked and uncooked vegetables served with a peanut sauce dressing. Gado gado means “mix mix”; a fitting name for a salad with as many ways of making and mixing it as there are families in Indonesia. Although this salad is most often made with tempeh, tofu, long beans, chayote, bitter gourd, shrimp crackers, and other hard to find ingredients, I made mine with what I had available on hand. I also replaced the soy products with pheasant, braised in a rich sauce, which adds so much amazing flavour to this dish.

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Blackened Alligator Tacos with Maque Choux Salsa and Remoulade Sauce

Finally getting the opportunity to work with alligator, I wanted to do a Louisiana mash-up that only a kid from Ontario would dare. Blackened gator, maque choux, and remoulade sauce all seemed like good bedfellows, but I decided to go further and jam them all into corn tortillas for Bayou-style tacos. These totally untraditional tacos are a bit wacky, but they taste great and are a wonderful way to enjoy the very unique alligator meat!Note: some blackening spice blends can be very salty, so taste it before you coat your gator in it.

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Shaved Venison Bagels with Horseradish Cream Cheese

These bagels make for a hearty handheld meal and are truly delicious. If you’re into a high stack of meat on your sandwich, allot ½ lb of venison per person. If you’d prefer a normal amount of meat, do ¼ lb instead.
If you’re going to be making a bagel sandwich this special, it is well worth it to find a bakery that sells freshly made bagels. I find the smoky woodfired Montreal-style bagels go particularly well with the venison, but it’s up to you.
A meat slicer would be very helpful with this recipe, but if like me you don’t have one, just strive to slice the meat as thinly as possible. If you happen to have some flaky finishing salt around, knock some over the venison after you’ve shaved it to amplify those meaty flavours even more!

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Venison Steak and Mushroom Miso Ramen

This hearty and delicious soup was inspired by Japanese miso ramen, one of the three types of basic ramen soup in Japan.
I made my version by adding white miso paste (available in most large grocery stores these days) to venison bone broth along with aromatics, and water used to reconstitute dried shiitake mushrooms. Dried mushrooms and their soaking liquid add something special to the dish but if you can’t find them feel free to use fresh, though you’ll have to sauté them first. I must say, the flavour of rich meaty venison broth mixing with the freshly seared venison steak was phenomenal and a nice change from the more common braised meat you find in soups.
Have fun with the garnishes. You’ll definitely want a jammy egg in there, but customize the rest of your ramen by adding any or all of the garnishes I’ve suggested, or you can come up with some of your own!

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Vietnamese Style Lake Trout Salad

This vibrant salad was inspired by Vietnamese gỏi xoài, a dish usually made with green mango and shrimp. 
Swapping the shrimp for pieces of poached lake trout works wonderfully with the piquant dressing; the fish’s strong taste shines through without overpowering. Using ripe mango instead of green adds a nice sweetness to the dish.
Use a large assortment of colourful root vegetables and mixed fresh herbs to create a breathtakingly vibrant salad that will impress everyone who sees it! 

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Country Fried Goose Gizzards with Sausage Gravy

This is an absolutely delicious way to enjoy those goose gizzards you brought back from the hunt. Simmering them for 3 hours (or overnight in the crockpot) will result in tender meat that bears no resemblance to the chewy gizzards you may have tried in the past. Frying them until crispy and smothering them in sausage gravy only makes them better. I served them with a vinegary coleslaw laced with horseradish to cut through all of that savoury richness, but you could do something like mashed potatoes instead. After trying this recipe, you’ll not only be sure to bring every gizzard home with you from now on, you’ll be begging your friends for theirs too!

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