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Bison Tenderloin is served this week in the Arctic Kitchen

This week we are serving up pickled spruce tips in the Arctic Kitchen.

Posted: Apr 25, 2021 6:00 AM CT | Last Updated: April 25 Tim Thurley used black bear backstrap for his recipe. He says he was with a group if friends when they hunted the bear.(Submitted by Tim Thurley) CBC North is telling the stories behind recipes posted on our Facebook group, The Arctic Kitchen: Recipes of the North. Join our group and follow along!   He calls it a "Canadian fusion." A meal that's "full" and "definitely rich." Safe to say, it's bold. "[I was] a little nervous, as always when putting a new recipe together," Tim Thurley said to CBC on Facebook messenger. Thurley lives ...

Posted: Apr 11, 2021 8:00 AM CT | Last Updated: April 12 Vanessa Kennedy says if a goose is cooked with the breast side down, it will retain moisture.(Submitted by Vanessa Kennedy) CBC North is telling the stories behind recipes posted on our Facebook group, The Arctic Kitchen: Recipes of the North. Join our group and follow along!   Hunt it, stuff it, bake and enjoy. That's what Vanessa Kennedy's family did this year with their spring goose. "It was actually my daughter who harvested the goose here in our area," she said to CBC's Wanda McLeod from her home in Northwestern Ontario. Kenn...