This roasted fish with pineapple-jalapeño sauce is an amazing way to eat whole fish. I used sea bream, but you could use any whole fish!
This venison and sweet potato chili strays from any traditional version of the dish, but delivers big time in flavour!
This venison heart gravy on fries is an incredibly delicious way to enjoy the heart from your deer, or with a pork, beef, or lamb heart!
This Portuguese bread soup uses leftover turkey and is flavoured with lots of garlic and cilantro for an easy and delicious dinner!
This confit-roasted rabbit is slow cooked in duck fat along with rosemary and garlic until crispy on the outside and lusciously tender.
This bison keema aloo is a wonderfully tasty, quick, and easy meal to make on a weeknight. You can use any ground meat in place of bison!
This venison and celtuce stir fry is made with celtuce, or lettuce stem, a delicious Chinese vegetable, and velveted venison!
This venison with roquefort shrimp sauce is an elegant and delicious take on surf and turf with a robust blue cheese sauce!
This oyster mushroom shila plavi is a vegan Georgian dish which is somewhat similar to a risotto, though it plays by its own rules!
This curried venison hunter’s pie is a delicious take on the traditional shepherd’s pie, but made with venison and Indian flavours!
This wild pork hatch chili is made with dried red and chopped canned green New Mexico hatch chiles, as well as wild pork shoulder!
This Filipino goose bistek tagalog replaces the usual beef ribeye with pounded slices of wild Canada goose breast!
This chaga-dashi sipping broth was made to accommodate a liquid diet post-surgery, but it was so tasty, I’ll be making it again!
This gochujang coyote soup (bosintang) is a play on the traditional Korean soup, but using coyote meat from the hindquarters!
This turkey tail and venison bone broth is made from foraged turkey tail mushrooms and is a delicious drinkable health tonic!
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