News & Podcasts

  • Outdoor Journal Radio Show – January 28 2017

  • Would it be fun to try fly fishing, but you don’t know how, or where to start? Rob Cesta joins Angelo from Drift Outfitters. This fly fishing shop is located on Queen Street in Toronto. What can they offer and could Rob be your coach? Last weekend, the Canadian Safe Boating Council presented a lifesaving award to OPP Sergeant Dan Peters from Thunder Bay. Dan was able to find two missing boaters w[...]
  • Outdoor Journal Radio Show – January 21 2017

  • Adrian Rushforth from Mercury Marine, joins Angelo to talk about the new products on display at the Boat Show in Toronto. Merc are leaders in innovation,and this show is the first of many as we head towards spring and the boating season. J.P. Martin-Dubois from Princecraft will talk boating. Princecraft have been building boats for 63 years. One of the hot products is pontoon boats. How well do[...]
  • Bison Short Rib Sliders

  • INGREDIENTS: Makes 16 Sliders Short Ribs: 5 pounds bison short ribs 1/4 cup butter 3 celery stalks, rough dice 2 large carrots, rough dice 1 medium onion, rough dice 1 1/4 cups red wine 1/2 cup beef or game broth 1/3 cup Sherry 2 garlic cloves, peeled 2 bay leaves 1 large fresh thyme sprig Pickled Caramelized Onions: 1 tablespoon butter 2 large red onions, halved, thinly [...]
  • Outdoor Journal Radio Show – January 14 2017

  • Angelo joins up with good ole boy, Roland Martin. Roland is the star of the TV program, Fishing Wit h Roland Martin. He’s arguably America’s favourite TV fishing personality. Why is Roland going back to the bass tournament circuit? You’ll find out in this interview. While the airports are booming as Canadians flock to the white sand beaches in the south, the Happy Camper…Kevin Callan…takes his [...]
  • Salad Lyonaise with Duck Confit

  • INGREDIENTS: For the confit 1 ½ teaspoons kosher salt 1 teaspoon freshly ground black pepper ½ teaspoon fresh thyme, chopped 1 fresh bay leaf, crumbled 6 duck legs (about 3 pounds total), rinsed and patted dry, but not trimmed For the Lyonnaise 4 cups torn escarole, or other strong-tasting greens, washed and dried 2 tablespoons extra virgin olive oil About 1/2 pound wild boar ba[...]