«This is a great recipe to discover the Huron-Wendat First Nation, shared with me by a great hunter friend. Start by rubbing a piece of game meat with butter, yellow mustard, Dijon mustard and salted herbs from the Lower St. Lawrence before letting it rest in the refrigerator. It’s a simple dish that can be prepared one of two ways: either directly over a fire, or in the oven, depending on the season. A crust is formed on the surface of the meat, developing the flavours and allowing for the taste of the meat to shine through.» — Chef Anora Lia Collier
Related Posts
Rustic Blueberry and Lemon Pie
No need for a mould to make this rustic pie. Simply lay the dough directly on a baking tray, then…
Barbecue Pork Sandwiches
In the summer, we love to fill up on local products, including veggies from the farmers market, but also pork…
Pickled Beet Salad with Peaches and Whipped Ricotta
You took advantage of the abondance of seasonal beets by pickling them? Now you can thank yourself for having taken…