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3 weeks ago | 
oodmag.com | Andrew Rochon
This delightful flavour combination would work great with any orange-fleshed fish. Feel free to cook it on the smoker, in the oven, or even over a fire. This maple pecan steelhead dish goes great with a fresh garden salad and a glass of sauvignon blanc. Serves 22 steelhead fillets, 6 oz, boneless, skin on1 tsp coarse salt½ tsp cracked black peppercorn2 tbsp maple syrup¼ cup crushed pecans2 lemon wedges1. Preheat smoker to 300˚F. 2. Season your trout fillet with salt and pepper. 3.
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2 months ago | 
oodmag.com | Andrew Rochon
This smoked turkey buffalo dip recipe is a huge hit whenever we have guests over either to watch sports or on holidays. Feel free to play with the amount of spice according to your tastes. Also, if you have leftover cooked chicken or turkey, you can omit smoking the raw breast and add three cups of cooked meat.
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Feb 3, 2025 | 
oodmag.com | Andrew Rochon
This dish may be simple and healthy but does not lack delicious flavour. It’s the perfect dish to switch up the usual heavy winter meals for something a little lighter with some warm flavours to cut the cold.
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Nov 20, 2024 | 
oodmag.com | Andrew Rochon
This salty and tender treat is a great addition to your wild game charcuterie repertoire. For the best results, use a late-season goose that has maximum fat content. Ingredients:For 2 breasts2 large wild goose breasts, boneless, skin on4 cups kosher salt1 tsp dried thyme1 tbsp whole black peppercorns½ tbsp crushed bay leavesDirections:1. Mix all spices and salt together. 2. In a shallow dish, evenly spread 1 cup kosher salt on the bottom. 3.
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Oct 16, 2024 | 
oodmag.com | Andrew Rochon
Fire up the grill and give these tasty moose kebabs a try. Loaded with traditional Middle Eastern spices, these are great as an appetizer or in a pita wrap as a tasty handheld snack.
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Jul 26, 2024 | 
oodmag.com | Andrew Rochon
This sweet and savory bear roast recipe is the perfect dish for any holiday or Sunday dinner. I suggest brining the roast for at least 24 hours. Serves 41 can amber beer3 lbs boneless bear roast4 L water2 cups sugar2 cups salt½ tbsp whole black peppercorns6 bay leaves5 garlic cloves, crushed½ cup marmalade1 tbsp Dijon mustard¼ cup maple syrup2 tbsp rye whisky½ tsp salt½ tsp ground black peppercorn1. Mix all brine ingredients in a large pot and simmer until salt and sugar are dissolved.
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Jul 23, 2024 | 
oodmag.com | Andrew Rochon
The first time I saw silhouette decoys I was quite skeptical; I mean surely the birds are smart enough to see that these 2D pieces of plastic aren’t real. I was quickly proven wrong. The realistic printing and variety of positions these decoys come in really caught the eye of the incoming geese. Almost every hunt I’ve been on in the past seven years both here in Ontario and in Saskatchewan has included some use of silhouette decoys, whether the 2D version or the silhouette socks.
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Jun 18, 2024 | 
oodmag.com | Andrew Rochon
This wildly tasty and simple roast is a great protein to feature on holidays or for Sunday dinners. I like to serve mine with duck fat potatoes and grilled asparagus. 1 large wild turkey breast, skin on1 tsp garlic powder1 tsp paprika1 tsp kosher salt1⁄2 tsp ground black peppercorn1⁄4 cup raw bacon, chopped2 tbsp butter1⁄4 cup white onion, chopped1⁄2 tbsp garlic, minced 2 tbsp walnuts, chopped2 cups fresh arugula, chopped1 cup cream cheese 1 tsp fresh chives, chopped1 tsp fresh thyme, chopped1.
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May 9, 2024 | 
oodmag.com | Andrew Rochon
This fresh, bright, and briny Mediterranean crappie dish is a great quick and healthy way to prepare your catch. 4 fillets crappie (boneless, skinless)½ cup flour½ stick butter (cut in half)2 tbsp olive oil1 lemon (juice & zest)¼ cup white wine¼ cup chicken broth2 tbsp capers1 tbsp fresh parsley, choppedSalt and pepper1. Season the crappie fillets with salt and pepper. 2. Coat fish with flour on each side and pat off any extra. 3. On medium-high heat, melt half the stick of butter with the olive oil.
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Feb 5, 2024 | 
oodmag.com | Andrew Rochon
This hearty Italian fish soup was a staple at one of the top restaurants I worked at in Toronto. Serve with a nice crusty bread, such as ciabatta, for dipping.
