Delicious recipes tried by the WOW Gals


3 cups of flour
2 tsp baking powder
½ tsp salt
¼ c. white sugar
3 tblsp lard
1 cup cold water (approx)
Mix the dry ingredients together in a large bowl.
Add the lard and mix in thoroughly. Gradually add
the water (you may not need it all) and mix until
the dough is somewhere between the consistency
of biscuit dough and pancakes. Flatten the dough
to 1/2" thick and fry in a greased frying pan, on
medium heat, for 12-15 minutes each side.
Courtesy of Lisa, head chef of Sun Peak’s Voyageur Canoe Experience.

Drunken Duck

6-8 duck breasts, boneless & skinless
1 can cream of mushroom soup
1 can cream of chicken soup
1 pkg stuffing mix
Red wine
Mix the soups together. Pour half of it into a
baking dish. Place the duck on top of the soup
mixture. Cover the duck with the rest of the soup
mixture. and then about 1 inch of the stuffing mix.
You can use more or less, just make sure the soup
mixture is covered well. Saturate the stuffing with
the wine. Make sure it is well saturated or the
stuffing will burn. Bake at 350 degrees F for 45-60
minutes or until the duck is done. If the stuffing
is browning too quickly, loosely cover with aluminum foil.
Courtesy of Midnight Cravings, A Compendium of Eclectic Recipes from the West Unit Nurses and
Friends of Whitehorse General Hospital.

Hunter-Gatherer Pie

1-2 lbs of ground moose
6 sticks of deer pepperoni
1/2 lb of smoked turkey breast ( not deli sliced)
1 can of corn
5-6 potatoes
3 garlic cloves
1 onion
2 jalapenos or chili peppers
3/4 cup bbq sauce
1/4 cup of butter
Splash of milk
Dry spices of your choice
Peel your potatoes and put them into a pot of boiling
water. Boil them until you can poke a fork into the
potato with no resistance. Drain off water and add
butter and milk. Mash potatoes while adding splashes
of milk until desired consistency.
Chop your garlic cloves and onion into a pan with
the ground moose meat. Add your choices of dry
spices(ie seasoning salt, pepper, steak spice etc.)
Brown the meat and drain excess liquid. Spread meat
into bottom of a 9 x 13 dish.
Spread bbq sauce onto layer of ground meat. Next
dice the peppers and spread them over the layers
of meat and sauce. Slice pepperoni sticks into thin
rounds and spread them as the next layer in pan.
Cube the smoked turkey breast and layer that on top
of the pepperoni.
Layer the can of corn on top of the smoked turkey
breast. Finish it off by spreading mashed potatoes
for your final layer. Your dish should be quite full by
now and ready to serve.
Courtesy of Lucas Oke, Camp Cook, Terrace, BC.

Wild Rice with Pine Nuts and Fresh Rosemary

1 1/2 cups wild rice
4 cups vegetable stock
1 small sprig rosemary
1 bay leaf
3 1/4 ounces pine nuts
2 sprigs mint
2 tablespoons olive oil
3/4 tablespoon champagne vinegar
Put the wild rice and the vegetable stock in a
medium sized saucepan and bring the liquid to a
boil. Reduce the heat to low, add the bay leaf, the
rosemary and simmer for 20 minutes or until the
rice is cooked.
In the meantime, roast the pine nuts on a non-stick
baking tray in a 350 degree oven for 3 minutes or
until they become golden brown. When the rice is
cooked, set it aside to cool before combining it in
a bowl with the vinegar, the oil and the chopped
mint. Add the roasted pine nuts, season to taste and
serve this salad with fish or by itself.
Preceding recipes are courtesy of Food Network Canada's The Wild Chef. For more information, please
visit “foodnetwork.ca"

Cranberry Maple Chutney

1 pound cranberries, fresh or frozen (454 g)
3 ounces white vinegar (90 ml)
1 small onion, diced
Juice of 1 orange
Zest of 1 orange
2 tablespoons canola oil (30 ml)
1 teaspoon cinnamon (5 ml)
1/2 teaspoon nutmeg (2 ml)
1/2 teaspoon dry mustard (2 ml)
3 ounces maple syrup, or to taste (90 ml)
Heat the canola oil, add the diced onions and
let sweat until soft and transparent, about 4
to 5 minutes. Add the white vinegar. Add the
cranberries, orange juice and zest, cinnamon,
nutmeg and dry mustard. Let simmer until the first
cranberries start to pop, about 5 minutes. Add the
maple syrup. Let cool to room temperature then
refrigerate until serving. Note that the chutney
will thicken as it cools. If the chutney, when cool,
becomes too thick, adjust with orange juice or
maple syrup depending on the sweetness required.
It is important to let the cranberries cook so that
the natural sugars turn to starch. Do not overcook
or all sugars will become starch and make the
chutney become too thick as it cools. The chutney
may be used for chicken, pates, wild game or fruit

Quail Stuffed With Wild Mushrooms

4 large quail
1 tablespoon olive oil
2 onion, diced
2 cups breadcrumbs
2 cups wild mushroom, sliced
2 tablespoons thyme, chopped
2 tablespoons parsley, chopped
1/2 cup clarified butter
Preheat oven to 350 degrees Fahrenheit. De-bone
the quail from the back, leaving the bird whole.
Put the olive oil in a heavy-bottomed frying pan
over a medium heat. Add the onion and cook until
caramelized and brown, about15 minutes. Add
the wild mushrooms and cook for one minute.
Remove the pan from the heat and add the to the
breadcrumbs. Season to taste with salt and pepper.
Lay the quail out flat and divide the mushroomonion-
breadcrumb stuffing between the 4 birds,
putting the mixture in the middle of the flattened
bird. Do the same thing with the chopped herbs.
Re-form the quail to their original shape. Place
them in a tin foil nest and brush with clarified
butter. Put the quail in the oven to roast for 20
minutes. Remove from the oven and serve.

Wild Mushroom & Roast Garlic Soup

Vegetable Stock

1 leek
1 large carrot
1/2 celeriac
or 2 branches celery
1 cooking onion
2 cloves garlic
1 bouquet garni
10 cups water
Coarse salt, cracked peppercorns to taste
Roasted Garlic
1 bulb garlic
1 teaspoon olive oil
Wild Mushroom Soup
1 teaspoon dried morel
2 cups button mushroom
1 cup shiitake mushroom
1 cup portabello mushroom
2 tablespoons white onion
6 cloves roasted garlic
5 cups vegetable stock
1/4 cup dry sherry
2 tablespoons olive oil
3 tablespoons cooked rice
Salt and pepper, to taste
Thyme leaves, to taste
Vegetable Stock
Trim, peel and wash the leek. Peel the carrot,
celeriac, onion and garlic. Halve the garlic and
stick the bay leaf onto the onion using the clove.
Put all the ingredients into a stockpot and cook
gently for one hour, stirring occasionally. Cook for
45 minutes.
Strain the stock through a fine chinois or a sieve
lined with a damp muslin cloth. Using coffee filter
paper is also acceptable.
Ladle the stock into small containers.
Keeps fresh in chiller for 5 days or in the freezer
for up to 3 months.
Note: for chicken stock add 1 pound of chicken
bones to the above recipe and cook for 2 hours
Roasted Garlic
Set the oven to 375 degrees. Cut the top off of the
garlic bulb to expose the tender tips of the inside.
Drizzle lightly with the olive oil. Place in an oven
proof dish and cover tightly with tin foil.
Roast in the oven for 30 minutes. It is done when
it is soft to the touch. To remove squeeze from the
bottom and the individual cloves will fall out.
Wild Mushroom Soup
Remove any dirt from the mushrooms using a
cloth. Slice the mushrooms and cut the onion into
fine dice.
Heat the oil in a soup pan over high heat. Quickly
sauté the onion until translucent not brown add the
mushrooms, cooked rice and roasted garlic and
sweat for five minutes.
Deglaze the pan with the sherry and reduce it by
half. Add the vegetable stock and bring to a boil.
Reduce to a simmer and cook gently for 20
minutes. Add the thyme leaves and cook for
an additional 10 minutes. Blend soup in a food
processor and season to taste.

Papillote of Wild Arctic Char

4 Arctic Char fillets
1 pound chopped spinach
1 lime, juice and grated zest of
1 3/4 ounces diced tomatoes
2 teaspoons finely chopped garlic
2 teaspoons chopped shallots
1 bunch fresh oregano
1 bay leaf
1 bunch fresh parsley
Salt and freshly ground black pepper
Preheat the oven to 350 degrees Fahrenheit.
Clean the spinach and blanch it in boiling, salted
water for about one minute. Drain it, cool it
and chop it coarsely into large pieces. Spread
the olive oil and the shallots on a large piece of
parchment paper. Add the garlic, tomatoes and
oregano. Place the char on top. Give it a good
screw of black pepper, pour over the lime zest
and juice, add the bay leaf and the parsley. Cover
it with the chopped spinach and add a tablespoon
of olive oil. Close the papillote and cook in the
oven for 25 minutes.
Remove the arctic char fillet from the papillote
and serve with the cooking juices, boiled
potatoes or rice.

Rack of Deer and Rosemary

Deer ribs
Olive oil
Salt and pepper
Add salt to the ribs and glaze with olive oil. Insert a
few rosemary sprigs. Glaze with lemon juice.
Cook on the grill over low heat for 5 to 8 minutes.
Check doneness, then turn over the deer ribs and
cook for another 5 to 8 minutes.

Deep Fried Razor Clams in Red Pepper Sauce

Razor clams
Vegetable oil
Red pepper sauce
2 cups diced roasted red pepper, skin removed
1 tablespoon red wine vinegar
2 tablespoons maple syrup
2 tablespoons olive oil
1 tablespoon diced salted, preserved lemon
3 cloves garlic, minced
1 finely chopped hot red chilli pepper (small)
Cracked pepper
Heat up the vegetable oil in pot for frying.
Remove the razor clam from its shell, remove
digestive system. Keep shells.
In a bowl, combine one part flour with one part
cornstarch. Coat the razor clams with flour mixture
and fry in hot vegetable oil. Drain and set aside.
Red Pepper Sauce
In a cast iron pan, sweat the garlic in the olive
oil, add chopped chilli pepper. Add diced roasted
red pepper, maple syrup, red wine vinegar, and
preserved lemon.
Gently boil for 10 minutes. Season with cracked
Coat the fried razor clams with the red pepper
sauce. Return razor clam and sauce to razor clam
shell. Serve.

Vodka Sumac Martini



6 sumac clusters
7 ounces maple syrup
4 1/2 cups water
Place the clusters in a caldron. Add the maple
syrup and water, without submerging the clusters
with liquid. Bring to a boil, and strain out the juice.
In a shaker, combine 2 portions of sumac juice
per vodka portion. Add ice. Shake well. Ready to

Confit of Deer Shank & Shoulder



Deer shank and shoulder
Mixed spices: salt, garlic, hot peppers, coriander,
and pepper
180 millilitres duck fat
3 whole garlic cloves
2 sprigs rosemary
Diced tomatoes
Deer broth
Concentrated meat stock
Season the shoulder and shank with the mixed
spices. Put the meat, the rosemary, the garlic and
the duck fat in vacuum bags. Vacuum-pack the
bags and put them in a large pot filled with boiling
water. Cook for 4 hours.
Remove the bags. Keep the cooking juice and
refrigerate. Once it’s solidified, remove the layer of
fat and keep only the broth.
Preheat oven to 375°F.
Put the pieces of meat in a large cast-iron saucepan
and pour the sauce over it. Cook in the oven at
375°F for 40 minutes. Baste regularly with the
Combine an equal quantity of diced tomatoes,
concentrated meat stock and beef broth. Stir with a hand mixer.

Moose Spare Ribs


Moose chops (or pig, stag, buffalo)

2 carrots

1 clove garlic

1 onion

1 celery stalk

1 leek

10 peppercorns


BBQ Sauce

2/3 cup ketchup

2 tablespoons A-1 Sauce

3 tablespoons Worcestershire sauce

2 1/2 tablespoons bourbon

3 tablespoons beer

3 tablespoons mustard

5 teaspoons grapefruit juice

1/4 teaspoon Tabasco sauce

1 onion (thinly sliced)

3 cloves garlic

2/3 cup brown sugar

4 teaspoons chili powder

2 1/2 teaspoons ground pepper

4 teaspoons garlic powder

1 bay leaf

2 tablespoons butter


Meat Preparation

Remove the excess fat from the chops.

Place all of the ingredients in a pot and add water until the meat is completely submerged. Cook over low heat for 3 hours, until the meat comes away easily from the bone.

Continually skim the top during cooking. Remove the meat from the stock and set aside.

BBQ Sauce

In a large pot, sweat the onion and garlic in butter and then flambé with bourbon.

Caramelize the brown sugar. Add all the other ingredients, except the mustard. Cook for 1 hour, until the mixture is reduced by one half.

Add the mustard and then purée the sauce in a mixer. Set aside.

Final cooking

Coat the ribs generously with the sauce.

Cook at 400°F (200°C) for 15 minutes.

Partridge grilled cheese


1 partridge

2 thick slices of country bread

3 bacon slices 1/5 inch thick

1 slice cheddar cheese (2 years old)

2 tablespoons roasted garlic

Dijon mustard





In a pan, cook the bacon slices. Set aside.

Trim the partridge breast and add salt. Fry the partridge in the bacon fat.

Remove from the pan and slice. Set aside.

Deglaze the pan with beer and add the roasted garlic. Put the partridge slices back in the pan and mix together all ingredients. Season to taste.

Assemble the grilled cheese: bread, mustard, bacon, partridge and cheese.

Butter the outside of the bread and then place the sandwich in a very hot pan.

Grill the sandwich.

To add extra flavour to the bread, place a rosemary branch between the pan and the grilled cheese during cooking.

Beer Can Chicken

  • 1/3 cup brown sugar
  • 2 tablespoons chili powder
  • 2 tablespoons paprika
  • 2 teaspoons dry mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/2 (12 fluid ounce) can beer
  • 1 (3 pound) whole chicken
  1. Preheat an outdoor grill for medium-high heat, about 375 degrees F (190 degrees C). Mix the brown sugar, chili powder, paprika, dry mustard, salt, and ground black pepper in a small bowl. Place the half-full can of beer in the center of a plate.
  2. Rinse chicken under cold running water. Discard giblets and neck from chicken; drain and pat dry. Fit whole chicken over the can of beer with the legs on the bottom; keep upright. Sprinkle 1 teaspoon of the seasoning mix into the top cavity of the chicken. The beer may foam up when the seasonings fall inside the can. Rub the remaining seasoning mix over the entire surface of the chicken.
  3. Place the chicken, standing on the can, directly on the preheated grill. Close the lid and barbeque the chicken until no longer pink at the bone and the juices run clear, about 1 hour 15 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the chicken from the grill and discard the beer can. Cover the chicken with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.