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1 week ago | 
bcoutdoorsmagazine.com | Raeanne O’Meara |Michaela Ludwig
There’s a lot of excitement and anticipation in the air as you prepare for a trip to the ocean. Be it going through tackle, checking over the traps and rods, you’re feeling refreshed and ready to hit the road. After the trip? A slightly different story.
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1 month ago | 
bcoutdoorsmagazine.com | Raeanne O’Meara |Michaela Ludwig
Tacos are one of our favourite easy dinners to cook up on those evenings when it feels like there’s not enough time to get all things done. While I like to use stew meat for this recipe, that’s because we butcher all our own wild game – and I spend a significant amount of time trimming the meat to ensure even the stew meat melts in your mouth when pan fried.
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1 month ago | 
bcoutdoorsmagazine.com | Raeanne O’Meara |Michaela Ludwig
With both barbecue/smoking season and halibut season just around the corner, what better way than to enjoy some halibut kebabs on the Traeger! Ingredients 1 halibut fillet, skin off 3 tbsp extra virgin olive oil Juice of one lime 2 tbsp freeze dried basil 1/2 tsp dried red chili pepper flakes Red onion, thickly sliced Pineapple, diced into bite size pieces Mango, diced into bite size pieces Salt and pepper, taste Honey, for drizzling if desired How To Make Halibut Kebabs On The Traeger...
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1 month ago | 
bcoutdoorsmagazine.com | Raeanne O’Meara |Michaela Ludwig
Give me all the steak sandwiches, please! This is not the time, nor the place to be using up those higher-end cuts; in fact, this is the opportunity to maybe use up that pack of steaks that has been rolling around in the freezer for a while. The only non-negotiable? Making sure to cut the steak against the grain, to prevent a chewy mouthful.
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1 month ago | 
bcoutdoorsmagazine.com | Raeanne O’Meara |Michaela Ludwig
The sun is beating down, meltwater is starting to run and the the birds are singing away – is spring here, or is this the dreaded fool’s spring that boosts our spirits for a short while before disappearing into the fold of winter again? The evidence leans towards fool’s spring, as March typically brings with it, at the very least, a couple weeks of wintery weather before giving way to spring. Whether it’s here to stay or not, this is the time to get out and enjoy the outdoors.
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2 months ago | 
bcoutdoorsmagazine.com | Raeanne O’Meara |Michaela Ludwig
February is the strangest of months. Some of the coldest weather to come in the winter rolls through during it, but at the same time the crisp, blue skies and sunshine that warms frozen cheeks is a welcome reprieve from a gloomy January. However, this means that as far as outdoors recreating goes, it has to be something active – I’m not about to become one giant icicle out on the lake, spending hours jigging for fish. I’ll save that dedication for once the weather warms up a touch.
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2 months ago | 
bcoutdoorsmagazine.com | Raeanne O’Meara |Michaela Ludwig
My granny used to make us cream puffs as a sweet treat when we would come to visit. Filled, of course, with whipping cream and topped with whatever seasonal fruits or berries were around, this simple dessert will disappear in a heartbeat.
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2 months ago | 
bcoutdoorsmagazine.com | Raeanne O’Meara |Michaela Ludwig
Winter is soup and stew season! This stew is made with venison heart rather than traditional stew meat, but it’s still equally delicious. Be sure to dish this up five to 10 minutes ahead of time to allow it a chance to cool off prior to serving.
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2 months ago | 
bcoutdoorsmagazine.com | Raeanne O’Meara |Michaela Ludwig
If you think that foraging is something that can only be done in the summer months (think berries, mushrooms, plants, etc.), you are missing out on a great opportunity to get out in the bush during the winter. Strap on some snowshoes, throw on a backpack and get out in the forest!Foraging for pine resin is an activity that is best suited for the colder temperatures of winter. The resin, which builds on the surface the tree, is basically the tree’s response to an injury.
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Jan 23, 2025 | 
bcoutdoorsmagazine.com | Raeanne O’Meara |Michaela Ludwig
When we are cutting up wild game, I like to take a bit of extra time on the stew meat to make sure I can use it for more than just slow-cooked stews – it’s perfect for using in quicker dishes such as this whitetail stroganoff, which is comfort food in a pan! Ingredients 2 lbs whitetail stew meat, cut into thin strips 1/2 cup flour 2 tsp salt 1/4 cup butter 2 onions, finely minced 4 garlic cloves, minced 3 cups chopped mushrooms 3 tbsp flour 1 cup beef stock 1 1/2 tbsp Worcestershire sauce 1...
