Search Results for: Bear Pepper Spray

Black Bears and Black Pepper… and Cayenne Pepper Too!

Black Bears and Black Pepper 1

“This misty spray just could save your life” I’ve eaten quite a lot of black bear meat in my life. And, just like most meats, I normally season it with salt and black pepper when I’m preparing to cook it. But, when I’m in the bush and I see a bear within my immediate area, I’ll “season it” with cayenne pepper over black pepper, any day. Cayenne-based pepper spray is, in my opinion, the best line of self defense against [Read More]

Fresh Cracked Pepper

Fresh Cracked Pepper

We often see TV chefs using a pepper mill on their shows.  I guess it looks cool… maybe it’s considered the “proper” way to do it.  It’s actually a good idea because the pepper is freshly cracked.  But, I like real coarse pepper and I “crack” it myself.  Using a simple mortar and pestle, I bash up the raw peppercorns that I buy at my local bulk bin store. Along with my salt, I keep a small supply (enough for [Read More]

The Bait Debate

hunting-bait

“Corn and apples on the ground, 25 yards out.” Sitting about 17 feet up in a tree sure gives me, the hunter, a great view.  It also makes it a little less likely for the deer to see me, smell me or hear me.  And, when they come in to eat the apples and corn I put there for them, they are distracted by all the free food! Since the deer is distracted, it gives me a good opportunity to [Read More]

Salmon Cakes with Honey, Lemon & Dill Sauce

Salmon Cakes with Honey, Lemon & Dill Sauce

This recipe works great with any kind of fish, but salmon is the best, in my opinion.  You could easily swap out the fish for shrimp, lobster or crab too.  Most restaurants serve a red pepper sauce with their crab cakes and it’s really friggin’ good!  But, for this salmon cake recipe I came up with something a little different.  And, who the hell doesn’t like lemon, honey and dill? Weird people maybe… Ingredients:  Cakes 6 ounces fresh salmon (canned salmon sucks, [Read More]

Ultra-Rugged Baked Beans

Ultra-Rugged Baked Beans

One of my earliest memories of when I was a little kid, was watching my grandmother cook on the old wood burning cook stove.  She was amazing… and one of the family favourites was her baked beans.  I used to laugh my little ass off after we all ate the beans, because when my Grampa farted, the whole house shook! I’ve done a lot guiding for fishermen and hunters in my life and I often cook for them too.  There [Read More]

Oh Canada!

Oh Canada - Moose in Water

Whenever I meet someone from a different country like the USA, or someone from a different part of the world altogether, they often tell me that I am lucky to live Canada. I agree. We have a very small population considering the size of the place… lots of room to live. One of the best things about Canada is the remoteness that we have; the wilderness, the lakes, the rivers, the mountains… and the wildlife. Bottom line – Canada is [Read More]

Cutting Boards

Cutting Boards

In keeping with the same principle as buying good knives, buy good quality cutting boards too.  The rule of thumb is the thicker, the better.  Thin ones tend to warp after a while.  Of course, I’m talking about wooden boards here. I almost never see good quality cutting boards in home kitchens that I visit.  Most are too small and too thin.  Spend a few bucks and get good boards, at least one.   And, buy those little rubber feet that [Read More]

RD’s Wicked Wings

RD’s Wicked Wings

I really don’t buy a lot of meat from the grocery store these days, with living in the middle of the woods surrounded by lakes and rivers.  There’s food all over the place where I live… so, yes, I hunt and catch a lot of my food and I raise my own chickens for the meat and for eggs.  But, there is one food I do buy from the store and that is chicken wings!   I’d need to butcher 5 [Read More]

Spicy Grilled Venison Rib Steaks

Spicy Grilled Venison Rib Steaks

I love spicy (hot) food and I know a lot of other people do too.  I like my wings so hot, that the morning after eating a pile of ‘em, I normally end up sitting in the outhouse, with my eyes crossed while biting down on a block of wood.  But, somehow… it’s worth it!  Don’t worry, though, this venison recipe isn’t all that hot.  It’s just “warm.” I like to use rib steaks (chops, as they’re often called) because they’re super tender and mild. [Read More]

Creamy Turkey Rolls with Basil Pesto

Creamy Turkey Rolls with Basil Pesto

This one of the items I made on the cooking show pilot we recently produced.  It is absolutely delicious!  I hope you don’t mind me bragging my ass off for a second or so…  this dish is crunchy, creamy and loaded with flavour, the way a good dish should be! Of course, this recipe will work with any white fowl and likely with the right cut of pork.  I used normally turkey because chicken, quail, grouse and pheasant are smaller making it [Read More]