These Portuguese moose heart caçoila sandwiches are a delicious way to eat heart. Tender braised moose heart gets loaded onto Portuguese buns.
This venison steak and mushroom miso ramen is a delicious Japanese-inspired way to enjoy perfectly cooked venison steak.
This duck liver frisée salad is a great way to use up a few livers after a successful hunt. Paired with bacon and egg, the salad is hearty and delicious.
This Chinese lemon crappie is a fun spin on Chinese-American takeout lemon chicken. The crappies get fried then doused in lemon sauce.
This Filipino venison shank kare kare is a wild take on a stew from the Philippines traditionally made with oxtails braised in peanut sauce.
These Trini rabbit roti wraps are a play on Trinidadian curry chicken, wrapped in roti. Rabbit makes for an amazing substitution for chicken!
These “Thanksgiving” stuffed turkey wings are perfect if you want a smaller holiday meal, or if you’re missing Thanksgiving flavours!
These haggis Scotch eggs are a real treat! Leftover haggis gets wrapped around eggs, breaded, and deep fried for the ultimate snack.
This venison haggis is made from the deer’s organs, meat, and Scottish oats. As is traditional, it is served with neeps and tatties.
These venison bulgogi kimbap rolls are a wild take on the famous and delicious Korean version of sushi, which is often made with meat.
This tropical lake whitefish employs segmented citrus, cilantro, smashed avocados, and fried plantains to give it a sunny disposition!
This goose and black trumpet chop suey is a wild take on the Chinese-American classic, using Canada goose breast and black trumpet mushrooms!
This Portuguese-style walleye and potatoes dish was inspired by the many delicious cod and potato dishes found in Portugal.
This black walnut garo is a wild take on the delicious Georgian condiment that is often served with roast chicken, or smeared onto bread.
This Georgian ruffed grouse tabaka is an amazing dish to make with your whole plucked grouse or partridge. You could also use Cornish hens.
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