There are many ways too cook a dish. I always like to add my own little twist to make any recipe custom to my taste preferences. Here are a few of my favourite recipes.




  1. Season goose legs with chicken rub
  2. Smoke for 1 hour at 225 F
  3. Grill for 1 hour at 350 F
  4. Add all ingredients in a slow cooker. 
  5. Cook for 3 hours on low followed by 3 hours on high.

*** Make sure the legs are fully submerged in the sauce. You can add more of the liquid ingredients if needed


  • 6 goose legs (skin on or off)
  • Chicken rub
  • 1 litre of chicken stock
  • 2 cans of mushroom soup
  • 2 cups of light sour cream
  • 1 cup of white wine
  • 2 diced onions 
  • Fist full of dill



  1. Mix all ingredients
  2. Let sit in the refrigerator for an hour
  3. Roll into balls
  4. Bake for 10 mins at 350 F
  5. Eat within in a week or freeze for later


  • 2 bananas mashed 
  • 2 cups of rolled oats 
  • 2 tablespoons of chia seeds 
  • 2 tablespoons of roasted coconut flakes
  • 1 teaspoon of cinnamon 
  • 1 cup of sliced almonds
  • 2/3 cup of almond butter 



  1. Coat fish in corn starch
  2. Dip in egg and milk wash (add tablespoon corn starch to thicken it up)
  3. Coat in the batter
  4. Fry at 360 F in peanut oil


  • 4 cups panko 
  • 2 cups Idahoan potato flakes 
  • 1 cup ground corn flakes
  • 1/2 cup corn start
  • Spice to taste



  1. Sauté onions and mushrooms in butter and white wine 
  2. Butterfly the tenderloin (do a series of long cuts lengthwise to create as much surface area as possible)
  3. In the middle of the laid out tenderloin, put in the mushrooms, onions, sour dough cubes and cheese 
  4. Wrap the ingredients tight with the tenderloin and tie with butchers cord (tie the butchers cord every inch to insure the cheese doesn’t leak out on the grill) 
  5. Season with your favourite pork rub and throw it on the grill at 375 F 
  6. Cook until you hit your desired internal temperature

*** For wild boar, you want an internal temperature of 160 degrees F. If you use domestic pork for this recipe, you only need to get to 145 F


  • 1 cup white onion diced 
  • 1/4 cup white wine
  • 1/2 diced shitiaki  mushroom 
  • 1/2 cup chopped sour dough bread 
  • Lob of salted butter 
  • 1 wild boar loin 
  • Thinly sliced jalapeño havarti cheese
  • Pork seasoning 
  • Butchers cord 



  1. Marinate cubed meat in ingredients overnight in the fridge
  2. Put on skewers with onion and peppers and grill for 15 minutes at 375 (or cook until internal temp is 140 F

(This is a one of my favourite recipes to use when cooking wild game. It is great for venison, moose, elk, and caribou!)

*** Don’t skip the Asian Pear as it’s going to help tenderize the meat. Also, the wasabi isn’t picked up by the meat as much as you would think so don’t be scared of using 2 tubes!


  • 2 lbs wild game
  • 1 cup rough cut white onion
  • 1/4 cup fresh ginger
  • 5 cloves of smashed garlic
  • 1/2 cup red drinking wine
  • 2 tubes of wasabi
  • 1/2 cup soy sauce
  • 2 tablespoon of Worcestershire
  • 3 tablespoons of sesame oil
  • 1 puréed Asian pear



  • 1 teaspoon of ground coriander 
  • 1/2 teaspoon of dextrose 
  • 1/2 cup of maple syrup 
  • 1 tablespoon of sambal oelek 
  • 2 tablespoon of brown sugar 
  • 1 tablespoon of soy sauce 
  • 1/4 cup dehydrated wild blueberries 
  • 2 gloves of fresh garlic 
  • 1 cup of ice 
  • 3 tablespoons of meat binder


  • 2 tablespoons of sausage conditioner 
  • 1 teaspoon liquid smoke 
  • 2 tablespoons of kosher salt 
  • 1 tablespoon of paprika 
  • 1 teaspoon of curaid 
  • 1 tablespoons of black pepper
  •  1/2 teaspoon of white pepper 
  • 1 1-2 teaspoon of ground fennel
  • 1 teaspoon of ground celery seed 
  • 1 teaspoon of ground mustard 



  1. Prep all ingredients before grilling because it comes together fast!
  2. Drizzle chicken with olive oil and evenly coat with blackening spice
  3. Cut romaine in halves from north to south, keeping core intact
  4. Cut garlic head in halves from east to west and drizzle with olive oil
  5. Peal outer layer of shallots and cut north to south
  6. Combine all dressing ingredients, whisk and set aside for later
  7. Heat your grill to 375 F
  8. Begin grilling chicken, garlic, lemon and shallots at the same time (everything can be put right on the grate
  9. Add capers to a sauce pan, coat with oil and cook on medium heat until blistered
  10. Once the chicken is fully cooked, remove from grill and begin grilling the halved heads of lettuce
  11. Grill lettuce for 3 minutes per side
  12. While the lettuce is grilling, slice the chicken thighs into strips
  13. Once the lettuce is done, remove all vegetables from grill
  14. Construct salad starting with lettuce heads, then you can get creative by layering the rest of the vegetables and chicken in any order, then finally drizzle the dressing to taste, top with capers and coarse black pepper


  • 3 large heads of romaine lettuce
  • 10-12 boneless, skinless chicken thighs
  • Your favourite blackening spice
  • 5 shallots
  • 3 heads of garlic
  • 2 lemons
  • 2 tbsp of capers
  • Fresh peppers to taste


  • 2 gloves of garlic - smashed
  • 2 tbsp of anchovy paste
  • 1 tbsp of white wine vinegar
  • 2/3 cup of extra virgin olive oil
  • 1 tbsp of fresh lemon zest
  • 1 lemons juice
  • 1 tbsp of dijon mustard
  • A couple drops of Worcestershire sauce



    • In a zip lock bag, combine all marinade ingredients and toss flank steak in (best to marinate overnight, flipping bag every so often)
    • In a food processor, combine all green salsa ingredients and pulse until chunky, but still blended (If you don't have a food processor, chopping by hand works but just takes longer so do this ahead of time and keep in refrigerator but it must be served at room temp)
    • Preheat your grill to 400 F and lightly oil your grate
    • Grill until internal temperature reaches 130 F for medium rare, approximately 2 1/2 minutes per side, depending on steak thickness
    • If you've got a cooler, remove steak, wrap in tin foil and let rest in cooler for 20-25 minutes
    • Thinly slice steak against the grain before serving
    • Top steak with green salsa


    • 2 lbs of flank steak


    • 2 large sized shallots
    • 2 garlic cloves minced
    • Salt and pepper to taste
    • 1 tsp of dijon mustard
    • 2 anchovies
    • 2 tbsp of capers
    • 1 tsp of crushed red pepper flakes (optional)
    • 1/2 lemon zest
    • 1/3 cup of olive oil
    • 1/2 cup of fresh parsley
    • 1/6 cup of fresh mint
    • 1/6 cup of fresh basil
    • 1/2 cup of fresh cilantro marinade
    • 1/4 cup of soy sauce
    • 1/4 cup of red wine
    • 1/4 cup of olive oil or Three Farmer's Camelina Oil
    • 1 medium diced white onion
    • 3 garlic cloves smashed
    • 1 tbsp of honey
    • 1 tbsp of fresh thyme
    • 1 tsp of dried oregano
    • 1 tsp of pepper