This is a Québécois staple! It is very simple to make, but with a few added details, you can take this classic dish to another level!
Author: Philippe April-LeQuéré
Game Liver Terrine: Best of The Rest
A terrine is always a huge hit at family dinner. What great way to use game liver. I would say it is my second favorite appetizer ;)… See my Prosciutto.
The Best Goose/Duck Confit Vol-au-Vent
What a great cold weather meal. There I say, the Perfect post ski meal. Creamy sauce, fluffy pastry and tasty confit. Nothing better!
The Impossibly Good Asian Deer Burger
I always love a little Asian twist to my meals, but this burger, wow! I even surprised myself when I ate it. It is not too spicy, but so tasty!
The Best Sports Food: Crispy Buffalo Goose Thigh
I am a huge fan of goose legs because they are very tasty and unpopular. Here is a nice common way for anyone to enjoy them!
The Best Pheasant in Creamy Wine Sauce
After a long day chasing birds in the cold winter, there’s nothing like a good hearty grouse in cream-wine sauce to warm you back up!
The Best Christmas Goose Meat Pie
It’s almost time for Christmas! A meat pie is one of my favorite. Utilizing game meat, especially goose meat, takes this classic to a whole new level!
The Best of the Rest: Classic Moose Liver with Onion
Liver YEEEWWWWW! No wait! This one is delicious! Just a little milk marinade and appropriate preparation turns liver into a magnificent meal!
Amazing Italian Venison Tartare
Doing a tartare is a nice refreshing way to enjoy your latest big game catch. If done correctly, there is no risk and you’ll enjoy an amazing meal!
Spicy and Tangy Goose Bulgogi
Tired of tough waterfowl breasts? Me too! This marinate will transform your tough wild game pieces into crazy tender cuts, plus it gives a nice spicy