Executive chef Rupert Boreland demonstrates some easy ways to cook and prepare wild game.

Chef Rupert prepares a Jerk Quail with wild ramp pesto orecchiette.

Chef Rupert prepares a moose braciole stuffed with moose and topped with Parmesan cheese.

We visit Chef Zach Keeshig of Naagan in Owen Sound where he shows us how he prepares his smoked pigeon with magnolia and birch glaze.