Spiced Lamb with Pistachio Labneh & Celeriac Purée
Chef Barry Saunders, The Current Lebanese cheese yogurt helps to soothe the meat’s fiery spice rub. Celeriac purée acts as a lighter carb alternative to potatoes. Ingredients Spice rub 1…
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Venison Brochettes with Pomegranate and Sour Cherry
Chef Angela Baschuk, Pineridge Hollow Venison is a wonderfully lean and tender meat with fewer calories, cholesterol and fat than most cuts of beef, pork or lamb. Farm‑raised venison doesn’t…
Spiced Pork Tenderloin With Rhubarb Chutney
Sous Chef Thomas Stuart, Fude This tangy-sweet rhubarb chutney is a cool complement to the tender slices of spiced pork. The chutney can be made in large batches and stored…
Bison Stir-Fry
Chef Robert Duehmig, The Chocolate Shop This lean game meat is given succulent juiciness from the black bean sauce which brightly accents the root vegetables for a classic pan-fried prairie…
Consommé with Bison Ravioli
Chef Robert Duehmig, The Chocolate Shop The silky rich broth gets nicely contrasted texture from the ravioli. The ravioli could also be served alone with a brown sauce. Ingredients Vegetable…
Wild Arctic Char Churchill Trader’s Table Style
Chef Robert Duehmig, The Chocolate Shop This upscale shore lunch is given a taste of Hudson’s Bay circa the fur trade era, with the sweet and sour accents of traditional…
Lettuce Wraps
Executive Chef Tristan Foucault, Hu's on First Asian Bistro These saucy wraps can be served, as pictured, in a head lettuce bowl or in a dish with loose lettuce leaves.…
Beef Tenderloin with Goat Cheese-Wild Mushroom Crust
Chef David Bergmann, Bergmann's on Lombard The buttery tenderloin is well complemented by rich goat cheese and tangy currant jelly. Ingredients 4 oz wild mushrooms (oyster, shiitake, chanterelle), diced 2…
Almond Chicken Pasta
Chef Peter Karamchand, Buffalo Stone Café This fragrant pasta dish makes for a light summer entrée served cold. Chef Peter uses locally produced Nature's Pasta and combines it with the…
Bison Tendorloin with Mini-Yorkshire Pudding
Chef Peter Karamchand, Buffalo Stone Café This clever presentation combines the elements of a traditional roast dinner. Chef Peter uses honey produced by FortWhyte Farms. Pick up Prairie Lane Saskatoon…
Manitoba Pork with Apricot Chutney
Chef Michael Neil, Pineridge Hollow A vibrant apricot topping dresses up this Manitoba staple, bringing a candied nuance to the meat. Chef Michael recommends using local pork that is still…