Interactive Recipes
Learn to cook the recipes through comprehensive interactive tutorials.
Art and Dan have two completely different styles of cooking – watch, learn, and follow along to see what type of cook you are!
Salmon & Manomin
Art takes the worry and fuss out of cooking whole salmon with this easy bake …
Baked Salmon
Good skin and good scales are the keys to culinary success as Dan bakes a …
Blackened Brill
Art takes a whack at cooking brill for the first time. Coated in spices and …
Pan Roasted Fillet of Brill
Bring on the olive oil for this classical Provençal meal of pan roasted filet of …
Deer Burgers
This one’s all about the unexpected combos. Art grinds deer meat together with double-smoked bacon …
Venison Salad
This elegant take on venison meat is an unexpected blend of nutty, rich, sweet, pungent …
Lamb Curry in a Hurry
All culturally-deprived curry virgins take note – Art’s got the recipe for you. This cheap …
Roasted Mutton & Char Grilled Veg
This is one of Dan’s favourites and deservedly so as it’s a divine meal for …
Rabbit Stew
This ain’t delicate soup. Hearty rabbit meat, bacon and chunky cut veggies are the core …
Rabbit Paella
This one’s not for the squeamish! Dan shows you how to get all of the …
Caviar & Smoked Sturgeon Blinis
Art does away with tired old crackers, replacing them with blinis (aka mini-pancakes) for a …
Butter Seared Sturgeon Salad With Chilled Caviar
Sturgeon meat has been a tossed-aside caviar by-product for ages, but Dan is eager to …
Blackened Porcupine with Wild Forest Salad
"Blackened" is just a fancy way of saying "I burned it". This time Art really …
Argentinian Porcupine Kebab, Chimichurri
There are a few things better than meat on a stick, and porcupine on a …
Muntjac Stroganoff
"Muntjac Stroganoff" might sound like a Bond villain, but in reality it is one tasty …
Butterflied Leg of Muntjac With Wild Garlic Sauce
K.I.S.S. (Keep It Simple Sous-chef)! There isn't a lot of messing about to this one. …
Elk Steaks Mixed Grill With Muskeg Crushed Potatoes
Steak is always good, but elk steaks are a whole new level! Marinaded in wine …
Red Wine Glazed Filet of Elk, Root Vegetable Puree, Roast Black Pepper Salt
There is a bit of alcohol in this recipe, but don't worry you won't get …
Pickerel with Saskatoon Berry Sauce and Yam Fries
It's hard to get a whole lot more Canadian than using Saskatoon Berries. In fact …
Goan Pickerel Curry
If you love cooking with spices then you will love making this. Dan takes a …
Jambalaya Style Wild Turkey Stew
Not only is Jambalaya fun to say, but it's also fun to eat!! Art takes …
Roast Turkey Breast Saltimbocca, Prosecco Cream Sauce
It's hard to go wrong with turkey and it's even harder to go wrong with …
Braised Squirrel with Nettle Mashed Potatoes
A country meal for a country boy! Art braises his coated squirrel to perfection! Matched …
Squirrel Ragu With Foraged Greens
You may not find squirrel ragu on the menu at The Ritz, but Dan has …
Roe Deer Rib Eye With Creamed Barley
Roe Deer are spread over the majority of Europe, so Art has never cooked with …
Roe Deer Wellington With Pan Fired Veggies & Haggis
Like the Battle of Waterloo, this dish will leave you blown-apart! Dan takes a classic …
BBQ Pulled Muskrat over Cornbread
When most people hear "BBQ pulled" they don't generally think it will be followed by …
Muskrat & Mustard Sausage Rolls
Like sausage rolls? How about a muskrat sausage roll!? Dan makes a rather simple yet …
Bacon Buttered Scallops over Polenta
Welcome to the world of fine dining... Art style! A hearty rustic dish with one …
Grilled Scallops With Seaweed, Chili & Fennel Butter
When it comes to scallops Dan will tell you every single time that simplicity is …
Skukum Indian Tacos with Bear Meat
This classic won't make you say, "Wow!", it'll make you say, "Pow Wow!!". Always a …
Bear Meatballs, Tomato Sauce & Gremolata
These meatballs are so good that it's almost un-bear-able! Dan infuses the bear meat with …
Goose Stew
Art adds wild goose to an old classic. If you have moose or goose lard …
Tuscan Style Stuffed Goose Neck
Let your taste buds explore the rich flavour of Tuscany with this unique dish. Not …
Pan Fried Rainbow Trout with Birch Butter & Roasted Roots
You don't have to go over the rainbow to get your taste buds dancing. Art …
Roast Trout Almondine, Baked Onion & Thyme
In the middle of summer or the middle of winter trout is always on the …
Beaver Stew
It’s not a meat most people have hanging around, but life’s short and it’s about …
Ragout of Beaver
Italian peasant cuisine meets a Canadian icon as small pieces of beaver meat are slow-cooked …
Pheasant Ramen Soup
A fancy organic, free-range pheasant hooks up with a 99 cent package of ramen noodles …
Pheasant Risotto
Dan’s a pheasant man. Here, he’s created a wonderfully chewy mushroom risotto topped with a …
Moose, Marrow & Caksis
Nope, you probably haven’t seen – or heard of – a caksis before, but there’s …
Moose & Stout Pie
Dan’s Canadian interpretation of the classic Irish beef and stout pie. Moose meat and Guiness …
Beef Ribs
Art’s a master at making this traditional boiled dinner of beef ribs with rustic-style root …
Beef Tartare and Carpaccio
Dan transforms a centre cut of good quality beef into a stunning seared beef carpaccio …
Bison Ribs
Art’s slowing down and doing this one from scratch. Bison ribs are smothered in homemade …
Bison Rib Tacos
Dan’s taking ribs to Mexico for a whole new take on the taco. Seasoned rib …