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Executive chef Rupert Boreland demonstrates some easy ways to cook and prepare wild game.
"Moose Braciole"
Chef Rupert prepares a moose braciole stuffed with moose and topped with Parmesan cheese.
"Pidgeon"
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.
"Elk Empanadas"
Chef Rupert prepares pulled Elk Empanadas with Japanese BBQ sauce.
"Moose Braciole"
Chef Rupert prepares a moose braciole stuffed with moose and topped with Parmesan cheese.
Executive chef Rupert Boreland demonstrates some easy ways to cook and prepare wild game.
Original Air Date: Jul 3, 2019
Playback: HD
1 seasons available on demand
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