of seasonings , errors in cooking times or temperatures , or were just not suitable for fish , wild fowl , or wild game .
The fat in wild fowl and game is on the outside of the muscle tissue under the skin or hide , not marbled as in beef . This is one reason wildfowl and venison are good for you — they ’ re not only organic but also low in fat and high in protein .
Readers of the Alberta Outdoorsmen magazine told me they didn ’ t want to chase down ingredients or purchase seldom-used seasonings and spices . They also wanted the recipes structured , featuring an introduction , ingredients list , and step-by-step cooking directions . Outdoorsmen and women inquired about side dishes to complement the main ingredients . I sourced tasty reductions for game , sauces for fish and fowl , and homemade salad dressings .
Antelope Tenderloin with Chokecherry Syrup
Stacey Metulynsky , cookbook author and celebrity wine sommelier
Pair partridge with a flavourful fruit beer
Several years ago , I decided to reference wine pairing options . I met Ottawa ’ s cookbook author and celebrity wine sommelier Stacey Metulynsky during a culinary media tour . Stacey co-authored the This Food That Wine cookbook . She provided me with a wealth of information on wine pairing options . I ’ ve lost track of how many wine and food pairing courses I ’ ve taken since .
My nephew , David Humble , was formerly a sous chef at a Regina restaurant that featured beer and food pairings . During a media tour , he walked me through all manner of beer-pairing options , which actually have a longer history than wine pairing . David also suggested some key beer-pairing reference books .
Canada ’ s outdoor cooking queen , Sue Kane , is an old friend of mine and writes a recipe column for Ontario Out of Doors . She says , “ What gets ruined in the field cannot be made better in the kitchen .”
news & views SPRING 2021 | 13