Articles

INGREDIENTS: * 2 tablespoons vegetable oil * 4 pounds moose roast * 2 cups apple juice * 1 (1 ounce) envelope dry onion soup mix DIRECTIONS: 1. Heat oil in a large skillet over medium-high heat. Brown the roast on all sides in the hot oil. Remove, and transfer to a slow cooker. 2. Sprinkle … Continue reading Slow Cooker Moose Roast

Ever fish with a bobber on a windy day only to have it constantly blow in the wrong directions? This article explains how to set up then utilize an excellent form of stationary bobbing called; slip-bobbing. Slip bobbers are a simple way to present live bait to walleyes, but even simple techniques must be performed correctly. The main purpose of any bobber is to hold the bait up off the bottom. But because bobbers are moved by wind and waves, the bait is also presented over more water.

Silver pike are believed to be a mutation of regular pike and may be deserving of their own species name. Little Vermilion lake will likely document this coming to pass due to the abundance of silver pike found in its waters. the “silver” pike has almost none of the normal markings of a normal pike. Typically, notherns have a dark greenish body with lighter elongated yellow horizontal splotches.

INGREDIENTS: * 2×8-10lbs trout, pan-dressed and boned * 2tbsp chives, minced * 1 1/2cups fresh bread crumbs * 2tbsp parsley, chopped * 1tsp basil * 1tsp chervil * 1tsp salt * 1/2tsp pepper * 3/4cup small cooked shrimp * 1/4cup heavy cream * 3tbsp butter, melted DIRECTIONS: 1. Preheat oven to 375F. Wash and dry … Continue reading Shrimp Stuffed Trout

Tips for hunting those elusive, late-fall, trophy whitetails. This article also explains various behavioral pattens of mature bucks during the rut. While deer behavior might be somewhat predictable, October in Ontario is a time of seasonal transition. Summer food become dry and unpalatable while nuts, berries and agricultural crops ripen, making them more palatable. Temperatures begin to drop and the wind increases, which pushes the deer towards more sheltered bedding areas.

INGREDIENTS: * 1 1/2 pounds venison (deer meat) * 2 onions, chopped * 4 cups fresh mushrooms, sliced * 3 tablespoons butter * 1 clove garlic, minced * 1 (6 ounce) can tomato paste * 1 teaspoon all-purpose flour * 1 cup sour cream * 1 teaspoon salt * 1 pinch mustard powder * 1/8 … Continue reading Sauteed Venison

Hunting grouse in Northwestern Ontario can be a fun, rewarding experience! For those with a hunting license and an appetite for fresh bird, why not look into ruffed grouse hunting while on your vacation in Northwestern Ontario? Grouse are common across Northwestern Ontario, and make a tasty meal.

INGREDIENTS: * 2 teaspoons salt * 2 teaspoons paprika * 1 teaspoon black pepper * 1 (5 pound) whole duck * 1/2 cup melted butter * add to recipe box Add to Recipe Box My folders: * add to shopping list Add to Shopping List * Customize Recipe * add a personal note Add a … Continue reading Roasted Duck

INGREDIENTS: * 4 partridge * 1tbsp vinegar * 1/4cup butter * 1/4tsp pepper * 1tsp poultry seasoning * 2cups bread crumbs * 1tsp salt * strips of bacon or pork fat DIRECTIONS: 1. Clean partridge and let soak for 1/2 hour in vinegar and water. Drain. Preheat oven to 325F. 2. Combine butter, pepper, poultry … Continue reading Roast Partridge

INGREDIENTS: Roast Duck * 1 wild duck, dressed (4lbs) * 6 tart apples, peeled & diced * 1/2cup raisins * 2cup stable bread crumbs * 1tsp salt * 1/4tsp pepper * 1/4tsp poultry seasoning * 2tbsp softened margarine or fat Orange Sauce * 1 orange * 1cup boiling water * 1/2tsp salt * 1/2tsp lemon … Continue reading Roast Duck with Orange Sauce

INGREDIENTS: * 2 tablespoons olive oil * 1 onion, minced * 2 cloves garlic, minced * 4 mushrooms, sliced * 1 bunch spinach, washed and chopped * 1 (16 ounce) container ricotta cheese * 1 pound ground moose * 1/2 teaspoon unsweetened cocoa powder * 1/2 teaspoon brown sugar * 1 (24 ounce) jar spaghetti … Continue reading Real Canadian moose Lasagna

INGREDIENTS: * 1 cup all-purpose flour * 1/2 cup butter * 2 tablespoons confectioners’ sugar * 4 cups fresh raspberries * 1 (8 ounce) jar raspberry jam DIRECTIONS: 1. In a medium bowl, blend together the flour, butter and sugar. Chill mixture for 1 hour. 2. Preheat oven to 375 degrees F (190 degrees C). … Continue reading Raspberry Tart

INGREDIENTS: * 1 rabbit, cut into serving pieces * 1 large onion, chopped * 1tbsp salt * 1tsp black pepper * 6cups boiling water * 1cup carrots, sliced * 1cup diced potato * 1/4cup flour * 1/2cup cold water DIRECTIONS: 1. place pieces of rabbit meat, onion, celery, salt and pepper in a large saucepan, … Continue reading Rabbit Stew

INGREDIENTS * 1 (3 pound) rabbit, cleaned and cut into pieces * 1/2 cup vegetable oil * 2 tablespoons all-purpose flour * 1 tablespoon butter, melted * 1 teaspoon lemon juice * 1/2 teaspoon hot pepper sauce * 1/2 teaspoon celery salt * 1/2 teaspoon salt * 1/4 teaspoon pepper * 1 egg * 1 … Continue reading Rabbit Fricassee

INGREDIENTS: * 1/2 cup flour * 1 tsp. Paprika * 1/2 tsp. Salt * 1/4 tsp. Pepper * garlic powder * parsley * 2 beaten eggs * 1 cup instant potato flakes * oil for frying * 1 1/2 pounds walleye fillets DIRECTIONS: 1. Combine flour and seasonings in a shallow bowl. Put potato flakes … Continue reading Potatoe Coated Walleye

INGREDIENTS: * Walleye Fillets, chunked * 2quarts water * 1/2cup sugar * 1/4cup salt * 1 lemon, juice of * Melted butter and lemon juice for dipping DIRECTIONS: 1. Combine water, salt, sugar, and lemon juice in a large pot, and bring to a boil 2. Drop in the fish chunks and continue to boil … Continue reading Poor Man’s Lobster

INGREDIENTS: * 2lbs Fresh fish, deboned * 1/2 cup pickle salt non iodized * 2 cups water Sauce * 1/2 cup white viniger * 1 1/2 cups sugar * 3 tsp pickeling spice * 1/2 cup white wine(zin fandel) drink the remainder of the bottle DIRECTIONS: 1. Cut fish in chunks and soak for 24 … Continue reading Pickled Fish

INGREDIENTS: * 1 young pheasant, cut in quarters * 2tbsp olive oil * 2tbsp butter * 1pint sour cream * 1tbsp paprika * 1tbsp paprika * 2tbsp parsley, chopped DIRECTIONS: 1. heat oil and butter in heavy casserole dish. 2. Dredge the pheasant in seasoned flour and cook carefully in the fat so that they … Continue reading Pheasant in Sour Cream

Article that gives a brief overview of the geological history of the Patricia region. as well as a general description of the towns and activities you can currently find in the area.

INGREDIENTS: * 1-1/2 lbs. Northern Pike fillets * 1/3-cup olive oil * 2 tbsp. lemon juice * 1/2 cup fine dry breadcrumbs * 1/2 cup grated Parmesan cheese * 1 tbsp. chopped parsley * 1 cup diced tomatoes * 1 tbsp. drained capers, chopped or whole * 1 tbsp. fresh basil, chopped * 2 tbsp. … Continue reading Parmesan Baked Northern Pike