Be it Umble, Steak & Kidney, Black Bird, Pheasant, or made with leftover waterfowl lazing in the freezer, meat pie happens when pastry meets filling. This huntsman’s delight on a plate can be open, closed, small, large, but almost always savory. In An A-Z of Food and Drink, John Ayto writes, "The idea of enclosing meat inside a sort of pastry made from flour and oil originated in ancient Rome, but it was the northern European use of lard and butter to make a pastry shell th

When I’m feeling a little unimaginative in my wild game kitchen, one of the fastest routes back to inspiration is a quick side trip to...

(*NOTE* Article first appeared in early November.) Some of you lucky souls have already harvested and processed your 2017 deer. My first...

Has this ever happened to you? You make a one pot tender and juicy braised venison roast, (or other big game roast), with potatoes and...

Need to make some room in the freezer? The 2017 season is right around the corner! Here’s a scrumptious maple marinade recipe for a...

Have you noticed there has been an explosion of foods that come wrapped in little rectangles? When I was a kid, candy bars were the only...

Be it Umble, Steak & Kidney, Black Bird, Pheasant, or made with leftover waterfowl lazing in the freezer, meat pie happens when pastry meets filling. This huntsman’s delight on a plate can be open, closed, small, large, but almost always savory. In An A-Z of Food and Drink, John Ayto writes, "The idea of enclosing meat inside a sort of pastry made from flour and oil originated in ancient Rome, but it was the northern European use of lard and butter to make a pastry shell th

Ever heard of poutine? Reputedly, it was invented by a French speaking trapper living in rural Quebec when, in the mid-1950s, he was in...