Pork Sausage Pasta

Pork sausage stands in as a time and effort-saving alternative to meatballs. Vegetable bouillon is …

Bangers & Mash

Dan reinvents the iconic British dish for the dinner table. Cider-glazed sausages are paired with …

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 …

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