Moose, Marrow & Caksis
Nope, you probably haven’t seen – or heard of – a caksis before, but there’s a first time for all good things in life. One of Art’s favourite “weird foods” isn’t so
Moose & Stout Pie
Dan’s Canadian interpretation of the classic Irish beef and stout pie. Moose meat and Guiness add exceptional flavour to a stew of hearty carrots, potatoes and onions. Simmered t
Pork Sausage Pasta
Pork sausage stands in as a time and effort-saving alternative to meatballs. Vegetable bouillon is the secret weapon to adding flavour to the sausage, which is added to spaghetti a
Deer Burgers
This one’s all about the unexpected combos. Art grinds deer meat together with double-smoked bacon to create a juicy burger that tastes uniquely awesome. A chunky nettle pesto an
Salmon & Manomin
Art takes the worry and fuss out of cooking whole salmon with this easy bake recipe (thank you, Art!). “What the heck is ‘Manomim’?” you ask? That’s Ojibway for wild rice
Beef Tartare and Carpaccio
Dan transforms a centre cut of good quality beef into a stunning seared beef carpaccio and classic tartare adorned with crisp country bread. This gorgeous dish is full of surpris
Blackened Brill
Art takes a whack at cooking brill for the first time. Coated in spices and blackened along with some thyme butter, this simple fish dish fits right in with Art’s Cree Country on
Butter Seared Sturgeon Salad With Chilled Caviar
Sturgeon meat has been a tossed-aside caviar by-product for ages, but Dan is eager to finally give it the audience it deserves. Sustainably sourced Northern Divine caviar and sturg
Pan Roasted Fillet of Brill
Bring on the olive oil for this classical Provençal meal of pan roasted filet of brill, sauce vierge and a confit of fennel. The sauce vierge (virgin sauce) combines the aforement