Category archives: News

Outdoor Journal News

  • Outdoor Journal Radio joins forces with Toronto Sportsmen’s Show

  • Canada’s longest running and most listened to outdoors talk radio show “Outdoor Journal Radio” joins forces with Toronto Sportsmen’s Show Outdoor Journal Radio  is the little train that could. What started out as a curiosity on CFRB’s Ted Woloshyn radio show in 1994 is now in it’s 25th season and about to broadcast it’s 1,300 th episode Saturday March 16 th on Rogers Sportsnet the Fan 590. To c[...]
  • Crocodile Skewers & Mango Salad

  • Crocodile meat has a bright, clean, fresh taste, which makes it a better choice compared to its cousin the Alligator, which has a somewhat “swampy” flavour. Therefore, instead of trying to mask the flavor with a super hot sauce or a chili-laden marinade, we recommend a complimentary marinade using fresh and clean ingredients. Marinade ingredients could include white wine, lemon or lime juice, hone[...]
  • Carne Asada Kangaroo Tacos

  • INGREDIENTS: 3 pounds of kangaroo rump 1/3 cup of white vinegar ½ cup of soy sauce 4 cloves of minced garlic 2 juiced limes ½ cup of olive oil 1 teaspoon of salt 1 teaspoon ground black pepper 1 teaspoon of garlic powder 1 teaspoon of chili powder 1 teaspoon of dried oregano 1 teaspoon of ground cumin 1 teaspoon of paprika 1 white onion, chopped ½ cup of chopped fresh cilantro 1 [...]
  • Wild Boar Rack with Apple Whiskey Sauce

  • INGREDIENTS: 4 wild boar rack chops, bone-in, totaling approx. 1.2 kg Salt and pepper to taste 3 tablespoons extra light olive oil 3 tablespoons softened butter (optional) Brine: 2 cups water 2 tablespoons sugar 1 tablespoon salt Whiskey sauce: 4 tablespoons extra virgin olive oil ½ cup diced white onion ½ cup diced carrot ½ cup diced celery 1 Granny Smith apple, peeled, cored [...]
  • Crocodile & Shrimp Laksa

  • INGREDIENTS: 1/3 cup vegetable oil 1 kg large shrimps - peeled, deveined, tails intact, heads and shells reserved. 2 tsp sea salt flakes 500 ml water 500 ml chicken stock 400 ml coconut milk 400 g smoked tofu, cut into cubes 200 g crocodile stew meat 80 g dried Vermicelli rice noodles 450 g fresh Hokkien noodles 125 g bean sprouts, blanched To serve: mint, coriander sprigs, and lime [...]
  • Indian Sweet Potato Lentil Soup with Kangaroo

  • INGREDIENTS: 454g ground Kangaroo meat 2 tbsp. vegetable or olive oil 1 red onion, chopped 1 tsp. cumin seed 1 tsp. brown mustard seeds 1 tbsp. medium curry powder 100g red or green Lentil, or a mixture 2 medium sweet potatoes, peeled and cut into chunks 500ml vegetable stock 400g can chopped tomato 400g can chickpea, drained ¼ small bunch cilantro Natural yogurt and naan bread, [...]
  • Toad In The Hole with Maple Duck Sausage

  • INGREDIENTS: 115g plain flour Large pinch of salt Freshly ground black pepper 4 large free-range eggs 300ml milk 1 bunch of leeks 2 tbsp. fresh savoury leaves 4 Blue Mountain Meats Maple Duck Sausage 30g Dijon mustard 30g of duck fat Knob of butter, to serve METHOD: 1. To make the batter, sift the flour into a large bowl. Add the salt and pepper. 2. Make a well in the cent[...]
  • 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[...]