Wild Game Recipes

Caribou Bourguignon is a Newfoundland twist on the classic French dish, bringing a taste of the wild to your dining table. This recipe, cherished from Newfoundland fundraising cookbooks of the 60s, 70s, and 80s, combines tender caribou meat with rich, savory ingredients to create a hearty, comforting meal. The caribou’s gamey flavor pairs beautifully with the robust red wine and aromatic vegetables, resulting in a dish that is both unique and satisfying.

Caribou with Port and Partridge Berries is a sumptuous dish that highlights the unique flavors of Newfoundland. This recipe, drawn from a collection of Newfoundland fundraising cookbooks from the 60s, 70s, and 80s, combines tender caribou meat with the sweetness of port wine and the tartness of partridge berries, creating a beautifully balanced meal that’s both rustic and refined.

Caribou or Moose Hunter’s Delight is a savory dish that brings a taste of Newfoundland’s wilderness to your table. This recipe, curated from Newfoundland fundraising cookbooks from the 60s, 70s, and 80s, showcases the robust flavors of caribou or moose, combined with hearty vegetables and rich seasonings. It’s a meal that celebrates the tradition of hunting and the bounty of the land.

Braised Moose is a classic Newfoundland dish that brings out the best in wild game cooking. This recipe, drawn from a collection of Newfoundland fundraising cookbooks from the 60s, 70s, and 80s, features tender moose meat cooked to perfection with a medley of vegetables and savory herbs. It’s a hearty, flavorful meal that’s sure to impress.

BBQ Caribou Ribs are a mouthwatering dish that brings a taste of Newfoundland’s wild game to your backyard cookout. This recipe, sourced from Newfoundland fundraising cookbooks of the 60s, 70s, and 80s, combines tender caribou ribs with a smoky, flavorful BBQ sauce. It’s a perfect blend of traditional Newfoundland cooking and classic barbecue flavors.

Baked Skinned Turr is a unique Newfoundland delicacy that captures the essence of traditional coastal cooking. This recipe, found in Newfoundland fundraising cookbooks from the 60s, 70s, and 80s, showcases the rich flavors of turr, a seabird commonly harvested along Newfoundland’s rugged shores. It’s a dish that reflects the resourcefulness and culinary ingenuity of the island’s inhabitants.

Baked Turr is a cherished Newfoundland dish that brings the flavors of the North Atlantic to your table. This recipe, taken from Newfoundland fundraising cookbooks from the 60s, 70s, and 80s, celebrates the traditional methods of preparing turr, a seabird native to the region. It’s a culinary tradition that has been passed down through generations, reflecting the island’s rich heritage and connection to the sea.