This ribeye with chanterelle and pink peppercorn cream sauce is an amazing way to enjoy a bounty of wild gold, aka chanterelle mushrooms!
These lambsquarter spanakorizo pies were inspired by Greek spanakorizo and spanakopita and made with wild greens!
These barbecue dolmas are stuffed with chopped bacon, ground beef, smoked havarti cheese, and bbq sauce. Um, yes please!
These shawarma spiced goose legs on crispy potatoes with toum were inspired by the Lebanese shawarma shops in Ottawa that I often visited!
These venison steaks with creamed hominy and pigweed recipe uses both wild game and wild edibles to create an incredibly delicious dish!
Video – These lake fish meatballs are easy to make and a great way to use up some fresh or frozen lake fish fillets!
This wild pork loin with wild strawberry and tarragon vinaigrette is a gorgeous treat to eat in June when wild strawberries are in season!
This canned moose poutine is the perfect way to enjoy the moose or venison you pressure canned. A Quebecois classic!
Video – These boreal venison and pork sausages are stuffed full of woodsy aromatics like spruce tips, spruce salt, and Labrador tea!
This Mongolian mushroom stir fry has nothing to do with the cuisine of Mongolia, but it is coated in the eponymous sweet and salty sauce!
These are my top 10 pike recipes, all of which will take your northern pike to places it’s never been before!
This Senegalese goose leg ndambe (pronounced NAM-bey) is a type of bean stew found in Senegal, in west Africa. I made mine with wild goose!
These Nashville hot pike sandwiches were made using a slightly modified take on the now-classic Nashville Hot Chicken recipe.
This asparagus and spruce tip risotto is the perfect vegetarian meal to make before springtime swings into summer!
This bacon and mushroom lasagna was made with wild Agaricus bitorquis mushrooms, but could easily be made with white buttons or portobellos!
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