News & Podcasts

  • Outdoor Journal Radio – February 18 2017

  • It’s the Family Day Holiday weekend! With great weather, everyone will be outdoors! Across Ontario and much of Canada, it’s licence free fishing weekend. How do you count moose over a vast area in Northern Ontario in the dead of winter? Emilie Kissler from the Ontario Ministry of Natural Resources and Forestry will join Angelo to talk about the science behind moose surveys. Scott Jamieson from[...]
  • Bison Shank Noodle Soup

  • INGREDIENTS: Serves: 6-8 Base Stock 2 Kgs beef or game marrow bones 2 pcs white onions 1/2 cup fried garlic 1/2 cup shallots sliced water Noodle Soup 6-8 pcs of Taiwanese style wide dried rice noodles 1 1/2 kg bison shanks 2 litres of stock 1/2 cup soy sauce 2 tsp chilli garlic sauce 2 tbsp. Chinese cooking wine 1 tbsp. dark brown sugar 2 pcs star anise 6 sprin[...]
  • Outdoor Journal Radio – February 11 2017

  • Angelo is cupid this week as we approach Valentine’s Day! Outdoor writer, and accomplished bass fisherman Wil Wegman, joins Angelo to talk about Licence Free Fishing Weekend on February 18th to 20th. Wil teaches fishing in a series of clinics held across Ontario. This week he’s in Ottawa teaching fishing 101. Ontario’s moose population is in decline and there’s a push to end the calf hunt. John[...]
  • Outdoor Journal Radio - February 04 2017

  • This week Angelo heads to Paris for some outdoor adventure! Garth Pottruff from Grand River Rafting in Paris, Ontario, joins Angelo to talk about adventures by raft, tube, kayak, canoe and stand up paddle board. One of the adventures includes a gourmet trout cook off! Can David tame Goliath? The Nicola Valley Fish and Game Club is engaged in a court battle with a U.S. billionaire, for access to[...]
  • Super Bowl Potted Pie with Venison Stew

  • If you can, make the stew a day or two ahead to maximise the flavours. This is a great dish to make for a party, as it can all be prepared ahead of time and kept in the fridge until needed. INGREDIENTS: For the venison stew: 2 kg venison leg, shoulder or stew meat boned, cut into large dice 1 bottle red wine 400g shallots, peeled and sliced thin 200g celery, finely chopped 3 cloves ga[...]