Here are some recipes to try featuring wild game. They were developed by outdoor enthusiast Jeff Morrison, author of "Canadian Wild Game Cookbook."
Duck Teriyaki Appetizer
Surprisingly, perhaps, the taste of wild duck is not that different from its domestic counterpart. These appetizers, with an Asian flair and the sweetness of pineapple, are sure to please.
125 ml (1/2 cup) teriyaki sauce
15 ml (1 tbsp) soy sauce
15 ml (1 tbsp) peanut oil
15 ml (1 tbsp) minced ginger root
2 boneless duck breast halves, cut into 2.5-cm (1-inch) cubes
10 slices bacon, cut in half
20 small chunks pineapple
In a small bowl, mix together teriyaki sauce, soy sauce, peanut oil and ginger. Add duck cubes and marinate for minimum 1 hour.
Heat oven to 260 C (500 F). Remove meat from marinade. Place a piece of duck and pineapple chunk together and wrap with a slice of bacon. Secure with a wooden toothpick. Repeat with remaining ingredients.
Place on baking sheet and cook for about 10 minutes, until bacon is crisp.
Makes 20 appetizers.
Bison is much lower in fat than beef, with less cholesterol and fewer calories. It tastes much like beef, but with an extra bite.
75 ml (1/3 cup) white vinegar
75 ml (1/3 cup) sesame seeds
250 ml (1 cup) vegetable oil
90 ml (6 tbsp) soy sauce
7 ml (1 1/2 tsp) garlic powder
15 to 30 ml (1 to 2 tbsp) dried crushed chilies
500 g (1 lb) bison strip loin or sirloin, cut into 24 bite-sized pieces
12 slices bacon, halved
In a large bowl, combine vinegar, sesame seeds, oil, soy sauce, garlic and chilies; whisk to blend. Add bison pieces. Toss to coat, then cover and refrigerate for at least 4 hours.
Heat broiler. Wrap 1 bacon piece around each bison chunk and spear with toothpick. Place bison bites on broiler rack or pan. Cook on lowest rack for about 10 minutes and then move closer to heat and broil for another 5 minutes to crisp bacon.
Makes 24 appetizers.
Quick Moose Roast
Cookbook author Jeff Morrison says he made converts of his wife's parents — non-wild game eaters — when he served them this dish, his personal favourite. He suggests a side dish of roasted asparagus.
1 moose roast (1.5 kg/3 lb)
15 ml (1 tbsp) dry mustard
2 envelopes (each 38 g/1 1/4 oz) onion soup mix
5 ml (1 tsp) salt
5 ml (1 tsp) pepper
6 medium potatoes, halved
2 carrots, chopped
2 celery ribs, chopped
500 ml (2 cups) chopped tomatoes
Heat oven to 180 C (350 F).
Rub roast thoroughly with dry mustard and sprinkle with onion soup mix. Season with salt and pepper. Place roast in roasting pan and surround with potatoes, carrots and celery. Pour tomatoes over top. Cover and cook for 2 hours. The roast is done when slightly pink in centre. Let stand for 5 minutes before serving.
Makes 6 to 8 servings.
Grilled Venison Burgers
Venison is one of the stronger-tasting game meats but also one of the most familiar to many. These moist burgers are sure to please.
1 kg (2 lb) ground venison
2 ml (1/2 tsp) each salt and pepper
8 to 10 hamburger buns
1 head romaine lettuce, washed and torn
1 red onion, thinly sliced
2 tomatoes, thinly sliced
2 avocados, peeled and sliced
Assorted sliced cheeses
500 g (1 lb) bacon, fried crisp
Fashion 8 to 10 equal-sized venison patties and place on a baking sheet. Season with salt and pepper.
Heat grill to medium and place patties on grill (on baking sheet). Cook until desired doneness, 4 to 5 minutes per side for medium-rare, longer for well done. Put cooked patties inside hamburger buns and serve with suggested fixings.
Makes 8 to 10 servings.
Summer Moose Brochettes
A long marinating time for the meat helps keep the moisture in these skewers of mild-tasting moose and vegetables. Serve with white or wild rice.
50 ml (1/4 cup) vegetable oil
50 ml (1/4 cup) wine vinegar
50 ml (1/4 cup) ketchup
1 garlic clove, minced
15 ml (1 tbsp) Worcestershire sauce
5 ml (1 tsp) each salt and pepper
2 ml (1/2 tsp) dry mustard
500 g (1 lb) moose steak, cut into 2.5-cm (1-inch) cubes
1 red pepper, cut into chunks
1 yellow pepper, cut into chunks
250 ml (1 cup) mushrooms, stems removed
250 ml (1 cup) cherry tomatoes
In a large bowl, mix together oil, vinegar, ketchup, garlic, Worcestershire, salt, pepper and mustard. Place meat in bowl and stir to coat. Cover and refrigerate for 12 hours.
Heat grill to medium. Remove meat from bowl and pat dry.
Alternately thread meat and vegetables onto metal skewers (or wooden skewers that have been soaked in water for 30 minutes). Brush with extra marinade and grill for 15 minutes, turning often.
Makes 4 servings.
Grouse is a small but delicious land game bird and this recipe is as easy as roasting chicken. Jeff Morrison likes to keep his recipes simple so that the meat is the star.
2 grouse (each 500 g/1 lb), rinsed and patted dry
15 ml (1 tbsp) lemon juice
4 slices bacon
125 ml (1/2 cup) red currant jelly
Heat oven to 180 C (350 F). Rub grouse with lemon juice. Push legs toward breast and secure with skewer pushed through middle of bird.
Cover grouse with bacon slices and place in roasting pan, breast up. Cook, uncovered, for about 1 1/2 hours or until tender. Let stand for 5 minutes before serving. Serve with red currant jelly.
Makes 2 servings.
Source: "Canadian Wild Game Cookbook" by Jeff Morrison (Company's Coming Publishing Ltd., 2014).