Welcome to Canada In The Rough™'s Rough
Cooking, where each week our Chef Michael Olson shares his
extensive culinary skills with you. Our adventures may be
on the rough side, but the preparation of our game after
the hunt is anything but. Come on in and view a video clip,
download a recipe, or simply learn more about the art of
preparing wild game. Be sure to tune in each week to watch
Canada In The Rough™...see our listings section for
viewing times in your area.
A clean shot allows you to use the ribs for a delicious meal. Like the pork ribs that you’ve enjoyed at restaurants and festivals, these take best to long, slow cooking.
Add your favorite spice rub and cook for several hours over a gas or charcoal fire for that tasty smokehouse flavor. Pass the baked beans and coleslaw!
Pheasant can be breasted out and cooked in a flash. Be cautious not to overcook as they are lean and can get dry in a hurry. The coating in this recipe allows for a golden brown colour and stays moist. This can be a nice dinner at home but is just as easy over an open fire. We served this dish with a glass of Cabernet Sauvignon from Ravine Vinyards in St. Davids, Ontario. You can use any fruit preserves for the topping like red currant, or perhaps something from your neck of the woods. We had ours with a delicious maple-blueberry concoction that was spicy and sweet.
Curry, once exotic, is now a familiar flavor that we can enjoy with any of our game meats. You can make your own blend of spices but this one uses a tried and true blend that is consistent each time. Curry suit venison wonderfully and is great served with grilled bread and chutney or pickle.
Gone are the days of dried duck breasts, follow this recipe and make sure not to over cook the breast and you will be enjoying some of the most tender and delicious duck you’ve ever had. Serve with rice and vegetables to make a complete and healthy meal.
