Fishing
Getting hooked
Get Hooked is a six-part documentary series following four queer millennial women on fishing excursions across Ontario.
Ingredients (Makes 2 lb) 12" bamboo skewers 1½ lbs ground venison ½ lb ground pork (the fattier the better) 1 onion, diced 1 tbsp garlic, minced 1 tsp ground allspice 1 tbsp ground cumin 2 tsp paprika 1 tsp ground cinnamon 2 tbsp fresh mint, chopped ¼ cup fresh parsley, chopped This middle-eastern kofta-style recipe is a great way to use up ground deer and get your friends and family to try something new. Serve in a pita or over rice. Directions 1. Soak your bamboo skewers in water for an hour before preparing. 2. Mix all ingredients together in a bowl to make a kofta mix. 3. Set your barbecue to medium-high heat. 4. Form 1 cup of kofta onto each skewer, applying slight pressure and squeezing the meat to fill most of the skewer. Make sure the meat is firmly affixed and evenly distributed. 5. Place kebabs right onto your grill or griddle and cook for 4-5 minutes on each side until nice and browned and cooked through. 6. Serve with tahini or a mint yogurt sauce. Originally published in the Nov.-Dec. 2024 issue of Ontario OUT of DOORS For more hunting, click here Click here for more outdoors news Watch on-demand videos anytime on OFAH Stream
Food editor Andrew Rochon is equal parts outdoorsman and chef, with a passion for preparing fish and game using natural ingredients.
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Read More Get Hooked is a six-part documentary series following four queer millennial women on fishing excursions across Ontario.
Three Ontario lodges share their favorite shore lunch fish recipes, all cooked over the fire with their own signature flavors and style.
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Morel cream sauce brings a favorite spring flavor to a luxurious dish of fish and wild ramps, perfect for seasonal dining.
Contact Information
PO Box 2800 / 4601 Guthrie Dr.
Peterborough, Ontario Canada K9J 8L5
Phone: 705-748-OFAH (6324)
Fax: 705-748-9577
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