Kangaroo nachos are a unique twist on the classic Mexican dish, nachos, where kangaroo meat is used as the protein topping. Kangaroo meat is lean, flavorful, and widely available in Australia. If you have access to kangaroo meat and are interested in trying this recipe, here’s how you can make kangaroo meat nachos: Ingredients: Instructions: […]

Grouse Pad Thai is a variation of the popular Thai dish called Pad Thai that incorporates grouse meat as the primary protein. Pad Thai is a stir-fried noodle dish commonly made with rice noodles, eggs, tofu, shrimp, or chicken, and a variety of vegetables and seasonings. Grouse Pad Thai replaces the traditional protein with grouse, […]

This week, Antonio is handing the Recipe of the Week over to our special guest Dave Grey! Here is one of his favourite ways to utilize his bear meat: Ingredients: Instructions: Note: It’s important to ensure that the bear meat is properly sourced and legally obtained. Hunting regulations and laws vary depending on the region, […]

( A combination of Carbonara, Cacio e Pepe and  Amatriciana) Ingredients: Serving for 8 Preparation: Bone appetite!  

As heard on the Eating Wild podcast Bison lasagna is a delicious variation of the traditional Italian dish that substitutes ground bison meat for the more commonly used ground beef or pork. Bison meat is leaner and has a slightly sweeter and richer flavor compared to beef, which adds a unique twist to the lasagna. […]

As heard on the Eating Wild podcast This week’s recipe is all about making the most of your leftovers, and it’s a two-parter. That’s right, we’re even making our own bread! Here is how it’s done: Part 1: Focaccia Bread: Ingredients: Instructions: Enjoy your homemade focaccia bread! You can customize it by adding other toppings […]

As heard on Episode 16 of the Eating Wild Podcast Bison mustard rub marinade is a flavorful mixture used to marinate bison meat before cooking. The combination of mustard and other ingredients in the marinade helps tenderize and add flavor to the meat. Here’s a simple recipe for a bison mustard rub marinade: Ingredients: Instructions: […]

Presented by Mercury As to the title of this piece – yes, I realize that fall is not just about hard baits, it’s about many styles of baits that can be used in order to execute a proper presentation to catch your quarry. However, if you’re at all like me, and one “style” of bait […]

As heard on this week’s episode of Outdoor Journal Radio’s Eating Wild podcast here is Antonio’s popper recipe. Ingredients 4 large jalapeños hollowed outOne cup of smoked cream cheese at room temperature4-6 ounces of duck breast fat removedOne pack of smoked bacon, salt and pepper & fresh chives Directions

What are the best rigs for Carp? As a Carp fishing guide (and all-around Carp fishing enthusiastic), this is, perhaps, the question I’m asked most frequently. (Besides, maybe, what is the best bait for Carp?) Answering such a question demands consideration of so many variables that I couldn’t possibly narrow the selection down to one “ultimate” bait. […]

Sponsored by Princecraft Boats Scenario 1: It’s the epitome of elation; you’re fishing for that Muskie or Pike of a lifetime, a 46” Northern slashes onto your bait or a 52” Muskie engulfs your presentation. The bait is gone into that cavernous mouth… BUT, you have the appropriate connection to your lure. Success! Scenario 2: […]

As a young kid in southern Ontario, few fish occupied my mind more than Pike and Muskie. On one hand, as a young angler, catching a fish measuring nearly as long as myself was the stuff of dreams. On the other, as someone who just as frequently liked to swim in the lakes that these […]

This week on Outdoor Journal Radio’s Eating Wild podcast, the boys are answering YOUR questions! Tune in to hear all the questions the Eating Wild listeners have had so far including: how to cook deer heart and tongue, how to expertly fillet a Northern Pike, pantry essentials, aging meat; distinguishing meat grades, the science of […]

This week on Outdoor Journal Radio’s Eating Wild podcast, the boys are joined by former lodge owner and now host of the Diaries of a Lodge Owner podcast, Steve Niedzwiecki. Tune in to hear all about fishing during the actor’s strike, how to impress Dan and Antonio at your next potluck, Steve’s misadventures with lodge […]

As heard on the latest episode of Eating Wild, the boys are back from the Keys and have brought with them a newfound way to prepare fresh Ahi sashimi, best-enjoyed boat side! Ingredients: Instructions: No cooking required on this one! Here are a few simple instructions: -Slice Ahi tuna into thin strips -Slice whole mango […]

This week on Outdoor Journal Radio’s Eating Wild podcast, the boys are in the studio to recap their trip to the Florida Keys. Tune in to hear all about Antonio and Luis’s quest for a convertible, topwater fishing for Mahi Mahi, Alan Ritchson’s secret smoothies, and Antonio’s  Tuna Sashimi recipe!

As heard on the latest episode of Eating Wild, here is a simple recipe for Shawn’s bacon fried shorelunch! Ingredients Instructions 1) As Shawn mentioned in the podcast, the first step with this recipe is to fry the bacon. This can be done in a large cast iron pan, adding the full pound of bacon […]

This week on Outdoor Journal Radio’s Eating Wild podcast, the boys are joined by Nipissing fishing guide, part-time Florida Man, and close friend of the show,  Shawn “Fishawn” Degagne. Tune in to hear all about Shawn’s dismantling of Wayne Gretzky, Lu’s obsession with catching bait, whether you ever grow out of buck fever, and Shawn’s […]

As heard on Episode 03 of the Eating Wild podcast This isn’t Chris’s KD or Dan’s Boyardee, here is Antonio’s recipe for Smoked Partridge Mac & Cheese! Ingredients (4-6 servings): Instructions: 1) Preheat your smoker to 225°F (110°C). If you don’t have a smoker, you can also use a grill with indirect heat or bake […]