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Canada - Excellence at Your Table

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Table of Contents


We invite you to explore Canada through these recipes that reflect the diversity of our vast territory and the people who inhabit it. From appetizer to dessert, from aperitif to digestif, Canada offers a full range of palate-pleasing food and drink.

Foods that were a staple of Canada's earliest inhabitants, the First Nations peoples, have not lost their appeal and remain popular to this day. Feast on Canada's unique tastes: wild rice, bison, maple syrup and wild blueberries, for example. Bring out their delicious flavours by choosing from a rich selection of Canadian wines and icewines.

Whatever whets your appetite - Atlantic lobster, Prairie bison, Quebec ice ciders - you can be sure it will be of the highest quality. Canada prides itself on bringing you nothing less than the best.

Canada's agriculture and agri-food sector is one of the oldest and most important sectors of our economy, deeply rooted in Canadian history and culture. At the same time, it is one of the most dynamic and innovative industries in Canada, providing unique and interesting products that are sure to grace any table.

Try the recipes in this book to savour Canadian culture and cuisine - recipes using products found in your supermarkets and gourmet food shops - and enjoy a taste of Canada.

Bon appétit!


Maple Syrup-coated Chicken Wings

  • 1 kg chicken wings


  • 125 mL maple syrup
  • 50 mL chili sauce
  • 1 small onion, chopped
  • 30 mL cider vinegar
  • 15 mL Canadian grain mustard
  • 5 mL Worcestershire sauce

Method (marinade)

Combine the maple syrup, chili sauce, onion, vinegar, mustard and Worcestershire sauce in a shallow pan.

Method (chicken)

Lay the chicken wings in the marinade and marinate, covered, at least 4 hours in the refrigerator, turning chicken pieces occasionally. Broil or roast the chicken wings in an oven or grill them on the barbecue, basting occasionally with the marinade, until cooked thoroughly. Chicken drumsticks can also be used in this recipe.

Makes 4 to 6 servings

Source: Agriculture and Agri-Food Canada

Bison Carpaccio

  • 160 mL Canadian beer
  • 60 g onion, chopped
  • 1 soup spoon garlic, chopped
  • 30 mL dry red wine
  • 5 soup spoons vegetable oil, divided
  • 450 g bison loin or tenderloin, trimmed
  • 60 mL Canadian grain mustard
  • 2 soup spoons parsley, chopped
  • 2 soup spoons black peppercorns, crushed
  • 2 soup spoons cilantro, chopped
  • mixed baby lettuce
  • extra virgin olive oil

Method (marinade)

Combine the beer, onion, garlic, 2 soup spoons of oil, and wine in a saucepan. Heat and bring to a simmer, then set aside until cool.

Method (bison)

Add the bison meat to cooled marinade and refrigerate for at least 24 hours (longer if you prefer the meat firmer). Remove the marinated bison from the marinade and pat dry. Sear the meat in a very hot pan in 3 soup spoons of oil, then let cool. Brush the bison with the mustard. Mix together the parsley, peppercorns and cilantro, then roll the bison in the herb mixture. Partially freeze the roll so it is easy to slice. Slice the bison very thinly. Arrange the slices over the mixed baby lettuce and drizzle with extra virgin olive oil.

Makes 4 to 8 servings

Source: Alberta Bison Association, recipe provided by Canadian Bison Association (

Lobster Rolls

  • 340 g Canadian fresh or frozen lobster meat
  • 125 mL to 175 mL mayonnaise
  • 2 teaspoons lemon juice
  • 3 soup spoons celery, diced
  • 2 soup spoons onion, minced (optional)


Thaw and drain the lobster meat, then chop into bite-sized pieces. In a small mixing bowl combine the mayonnaise, lemon juice, celery and onion. Combine with the lobster and mix well. Spread the lobster salad on your favourite bread or croissant, or use as pita filling.

Makes 4 to 6 servings

Source: Taste of Nova Scotia Society (

Lobster: In Canada, lobster is harvested and processed throughout the Atlantic provinces (Newfoundland and Labrador, New Brunswick, Nova Scotia, and Prince Edward Island) and Quebec. Landings peak twice a year: once in the period from April to June, when the spring season opens; and then again in December, after the winter fishery opens in southwestern Nova Scotia.

Canadian Snow Crab Cheese Puffs

  • 75 g flour
  • 1/2 teaspoon baking powder
  • salt, pepper and cayenne pepper to taste
  • 50 g Canadian medium Cheddar, grated
  • 1 egg, separated (at room temperature)
  • 100 mL milk
  • 25 g butter, melted
  • 100 g Canadian snow crab meat, drained
  • 1 green onion, minced
  • butter


In a large bowl, whisk together the flour, baking powder, salt, pepper, cayenne pepper, and cheese. In a small bowl, whisk together the egg yolks, milk, and melted butter, then add the crab and green onions. In another bowl, whisk the egg whites to soft peaks. Stir the yolk mixture into the dry ingredients, just to blend, then gently fold in the beaten egg whites. In a medium frying pan over medium heat, melt some butter, then drop in teaspoons of the mixture, cooking until puffy and golden brown. (Similar to making pancakes.)

Makes approximately 20 small puffs

Source: Agriculture and Agri-Food Canada

Canadian Snow Crab Crepe Rolls with Maple Sauce

  • 30 g bean thread or rice stick noodles, cooked
  • 15 g dried mushroom, reconstituted and chopped
  • 250 g Canadian snow crab meat, drained
  • 1 small carrot, grated
  • 1 medium onion, finely chopped
  • 1 egg, lightly beaten
  • salt, pepper and lemon juice to taste
  • 1-2 egg whites, lightly beaten
  • 20 crepes
  • head lettuce leaves
  • oil
  • parchment paper


  • 50 g flour
  • salt and pepper to taste
  • 2 eggs
  • 125 mL milk
  • 25 g butter, melted

Dipping sauce

  • 100 mL maple syrup
  • 1/2 soup spoon Canadian hot mustard
  • 1/2 soup spoon ground ginger
  • 1/2 teaspoon Worcestershire sauce
  • juice of 1/2 lemon


To reconstitute mushrooms, let them sit in a bowl of warm water for 30 minutes, then remove them from the water and squeeze out most of the liquid.

In a large bowl, mix the noodles, mushrooms, crab, carrot and onion. Add the egg, salt, pepper and lemon juice and set aside. Lightly brush one side of a crepe with egg white, then spoon one soup spoon of the crab mixture onto the crepe. Fold in both sides of the crepe, then roll it into a small log (resembling a spring roll) and place the rolls on a baking sheet lined with parchment paper. Lightly brush the rolls with oil and bake at 200°C for 4 to 8 minutes, turning often for even browning. Arrange the rolls on a platter and serve with lettuce leaves to wrap the rolls and dip them into the sauce.

Method (crepes)

In a medium-sized bowl, mix the flour, salt and pepper. Whisk in the eggs, then add the milk and melted butter. In a small frying pan or crepe pan over medium-high heat, pour a small amount of batter and spread evenly, keeping the crepes as thin as possible. Cook for 1 to 2 minutes per side. Set aside the cooked crepes and repeat the process until no batter remains.

Method (sauce)

Combine the maple syrup, mustard, ginger, Worcestershire sauce and lemon juice. Let stand at room temperature before serving to allow flavours to blend and to prevent the sauce from cooling the crepe rolls. This sauce can be made ahead of time and kept refrigerated, but allow it to warm to room temperature before serving it with the crepe rolls.

Cooking alternative: The rolls may be deep-fried in a wok or deep fryer at 190°C for 3 to 5 minutes.

Makes approximately 20 crepes

Source: Agriculture and Agri-Food Canada


Potato Salad with Salmon

  • 4 medium potatoes, cooked
  • 125 mL Italian dressing, divided
  • 170 g salmon, flaked
  • 50 g celery, chopped
  • 1 green onion, sliced
  • 50 g green and red peppers, chopped
  • salt and pepper to taste
  • lettuce, tomato and cucumber slices to garnish


Reheat leftover potatoes in a microwave for 2 minutes on high, then peel, if needed, and cut into chunks. Pour

50 mL of the Italian dressing over potatoes; mix gently and refrigerate. Marinate potatoes several hours or overnight.

At serving time, add the remaining dressing and the rest of the ingredients except lettuce, tomato and cucumbers.

Toss gently. Arrange the salad on lettuce leaves and garnish with cucumber and tomato slices.

Makes 4 servings

Source: Prince Edward Island Potato Board (

Salmon: The Atlantic salmon is born in fresh water and remains there until it undergoes a physiological transformation allowing it to tolerate salt water. After one to three years at sea, the salmon returns to its river of origin to spawn. It therefore has two distinct habitats: freshwater rivers and the ocean. There are five species of Pacific salmon: Chinook, chum, coho, pink and the most sought-after, sockeye. On British Columbia's Fraser River, the largest salmon river in the world, sockeye are managed under strict conservation practices.

Canadian Wild Rice Salad

  • 500 g wild rice, cooked and cooled
  • 100 g red pepper, diced
  • 100 g green pepper, diced
  • 100 g almonds or hazelnuts, sliced
  • 100 g onion, chopped
  • 10 mL olive oil


  • 10 mL olive oil
  • 2.5 mL cider vinegar
  • 5 mL maple syrup
  • salt and pepper to taste

Method (wild rice)

Add rice to boiling water and cook on high until grains burst open (approximately 60 minutes). Drain, rinse with cold water, add some oil and dry in a slightly warm oven.

Method (vinaigrette)

In a bowl, combine the olive oil, cider vinegar and maple syrup. Season with salt and pepper and mix well.

Method (salad)

Combine the peppers with the rice, then stir in the nuts and onion. Pour the vinaigrette over the salad and season to taste.

Makes 6 to 8 servings

Source: Agriculture and Agri-Food Canada

Spicy Vinaigrette with Canadian Maple Syrup

  • 30 mL maple syrup
  • 15 mL horseradish sauce
  • 60 mL red wine vinegar
  • 80 mL olive oil
  • 1 garlic clove, pressed


Mix together all ingredients thoroughly, chill and serve with salad or raw vegetables.

Makes 4 servings

Source: Agriculture and Agri-Food Canada

Marinated Prairie Bison Salad


  • 120 mL balsamic vinegar
  • 2 garlic cloves, minced
  • 160 mL vegetable oil
  • 2 soup spoons sundried tomatoes
  • 11/2 soup spoons chili oil
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon Worcestershire sauce


  • 400 g bison, loin or tenderloin
  • 12 head lettuce leaves
  • 4 servings mixed baby lettuce
  • 2 soup spoons sesame seeds, toasted
  • 4 soup spoons cilantro, chopped
  • 4 sprigs fresh mint

Method (marinade)

Mix all the ingredients together. Reserve half of the marinade.

Method (bison)

Slice the bison into thin medallions and marinate for at least 2 hours. Drain the marinade and discard. If you prefer the meat partially cooked, sear the medallions very briefly, then chill for 2 to 3 minutes. Arrange the lettuce leaves on plates and top them with the mixed baby lettuce, then layer on the bison medallions. Drizzle with the reserved marinade and sprinkle with the sesame seeds and cilantro. Garnish with mint sprigs.

Makes 4 servings

Source: Alberta Bison Association, recipe provided by Canadian Bison Association (

Lentil Salad with Garlic Blossoms

  • 1 kg lentils
  • 250 g celery, finely chopped
  • 200 g green onion, finely chopped
  • 250 g lean ham, finely chopped
  • juice of 1 lemon
  • salt and pepper to taste
  • 40 mL vinegar
  • 125 ml mayonnaise
  • 75 mL olive oil
  • tarragon and chervil to taste
  • 20 g garlic blossoms


Place lentils in a saucepan, add enough water to cover and cook until done. Drain and dry in a slightly warmed oven. In a bowl, mix the celery, green onion, ham and lentils. In a separate bowl, combine the lemon juice, salt, pepper and vinegar. Whisk together until the salt has dissolved. Slowly add the mayonnaise and oil, stirring constantly, then add the chopped tarragon and chervil. Add to the lentil mixture and season to taste. Fold in garlic blossoms before serving.

Makes 10 to 12 servings

Source: Agriculture and Agri-Food Canada

Pulses (Beans/Lentils): Pulses are the dry seeds of legumes, including peas, beans, lentils, and chick peas. Canada grows high-quality pulses at relatively low costs. Our cool climate provides pulse crops with natural protection against insects and disease. In addition, Canada has a well-established infrastructure to store and move grain and pulses from the producing regions to the port terminals. Seventy per cent of Canada's pulses are exported to over 150 nations.


Wild Rice and Tomato Soup

  • 45 g butter
  • 45 mL vegetable oil
  • 250 g onion, chopped
  • 200 g carrots, chopped
  • 125 g celery, chopped
  • 6 large ripe tomatoes, peeled and chopped (Alternative: Use 400 g canned tomatoes, chopped, rather than fresh tomatoes.)
  • 750 mL chicken or beef stock
  • 125 g uncooked wild rice
  • salt and pepper to taste
  • 2 soup spoons basil (or dill or oregano)
  • 125 mL fresh cream
  • parsley or dill, chopped


Heat the butter and oil in a pan. Add the onion, carrots and celery. Sauté the vegetables approximately 10 minutes, then add the tomatoes, stock and wild rice and bring to a boil. Cover and simmer for approximately 1 hour. Season with salt, pepper and basil. For a creamy soup, add fresh cream, but only when the soup is warm, not boiling. Garnish each serving with chopped parsley or dill.

Makes 8 to 10 servings

Source: Agriculture and Agri-Food Canada

Traditional-style Canadian Pea Soup

  • 1 kg dried peas (split yellow peas)
  • 300 g salt pork
  • 50 g lard
  • 100 g carrots, diced
  • 100 g celery, diced
  • 100 g onion, diced
  • 1 bunch parsley, coarsely chopped
  • 1 bouquet garni
  • 1 bay leaf
  • salt and pepper


Soak the peas in cold water for 12 hours to soften. Place the salt pork in a saucepan and add enough cold water to cover. Bring to boil. Drain off liquid. Dice the cooked pork and sauté briefly in lard. Add the softened peas, vegetables, bouquet garni, parsley, bay leaf, salt and pepper. Add enough cold water to cover, bring to boil and simmer for about 2 hours. Remove the bay leaf before serving.

Makes 10 to 12 servings

Source: Agriculture and Agri-Food Canada

Pea Soup : Soupe aux pois (yellow pea soup) is a signature dish in French Canadian cuisine. One source says, "The most authentic version of Quebec's soupe aux pois uses whole yellow peas, with salt pork and herbs for flavour. After cooking, the pork is usually chopped and returned to the soup, or sometimes removed to be sliced thinly and served separately. Newfoundland and Labrador pea soup is very similar, but usually includes root vegetables such as turnips, and is often topped with small dumplings."

Canadian Fish Chowder

  • 60 g butter
  • 1 medium carrot, sliced
  • 1 onion, finely diced
  • 1 celery stalk, finely diced
  • 12 Canadian mussels, cooked
  • 12 Canadian oysters
  • 240 g white fish
  • 240 g Canadian coldwater shrimp
  • 30 mL brandy
  • 60 mL tomato puree
  • 125 mL white wine
  • 1 teaspoon Canadian grain mustard
  • 250 mL fresh cream
  • 1/2 bunch fresh parsley, chopped
  • cayenne pepper to taste
  • lemon juice to taste

White sauce

  • 120 g butter
  • 65 g flour
  • 1 teaspoon salt
  • 1 L milk

Method (fish and seafood)

Melt the butter in a deep pan. Add the vegetables and sweat them. Chop the seafood and add to pan. Add brandy and flambé. Add the tomato puree, wine, mustard and white sauce to the seafood and vegetables. Bring to a boil. Add the cream and cayenne and garnish with chopped parsley. Salt, pepper and lemon juice may be added to taste.

Method (sauce)

Make a white sauce by melting the butter in a saucepan on low heat, stirring in the flour and salt and gradually whisking in the milk.

Makes 6 to 8 servings

Source: New Brunswick Department of Agriculture, Fisheries and Aquaculture (

Main Dishes

Bison Skewers in Wine Marinade

  • 450 g bison sirloin steak, cubed
  • 2 garlic cloves, minced
  • 125 mL Canadian dry white wine
  • 1 1/2 soup spoon olive oil
  • salt and pepper to taste
  • 1-2 Spanish or red onion, sectioned
  • 1-2 sweet pepper, sectioned (red, green, yellow, orange - depending on availability)
  • 22 cm wooden skewers


Prepare the marinade (garlic, wine, salt, pepper and oil) combine with the bison cubes in a small plastic freezer bag, draw out the air and tie off. Refrigerate for 4 to 6 hours, turning occasionally. Drain the marinade and heat to the boiling point, remove from heat, then set aside. Thread the meat along with the onion and sweet pepper sections as desired on skewers. Barbecue over medium heat, basting with the reserved marinade.

Makes 4 servings

Source:, recipe provided by Canadian Bison Association (

Cooking Tips for Bison Meat Preparation: Bison meat is very lean and, unlike beef, has no marbling. In beef, fat acts as an insulator in the cooking process. Bison, since it is very low in fat, must generally be cooked at a low temperature for a brief time. Bison should not be cooked until well-done.

Steaks: Although tender cuts (tenderloin, loin steaks, rib steaks) do not require marinating, doing so yields the best results. Marinate steaks for 24 hours in a favourite marinade before cooking. Grill over HIGH heat only to sear and seal. Transfer to the COOL side of the grill for 6 to 15 minutes, depending on steak thickness, turning frequently. Do not cook beyond medium-done 70°C. Bison meat continues to cook even when it has been removed from heat.

Roasts: For tenderloin, loin roasts, rib roasts, top sirloin and sirloin butt, preheat oven to 140°C. Place the bison in a shallow roasting pan. Brush lightly with oil. Roast until the meat is about 6°C below the desired temperature. It is recommended that roasts be cooked to rare, 55°C, or to medium-done, 70°C. Remove the meat and cover lightly with foil. (The meat will heat by an additional 6°C while standing.) After 10 to 20 minutes, enjoy!

For roasts of lesser-grade cuts such as sirloin tip, cross rib, inside round, outside round (flat) and eye of round, brown the roast at 260°C for 30 minutes, reduce heat to 140°C and add 250 mL to 500 mL of liquid to the pan, cover the pan or the roast with foil and cook to medium-rare, 63°C, or no more than medium-done, 70°C. Slice the roast at right angles to the grain. (With thin roasts, cut diagonally across grain.)

Burgers: Bison patties do not shrink as regular beef hamburger patties do. They also take less time to cook. If the grill or pan is too hot, the patties may stick. Ground bison is foolproof when added to recipes such as chili or meatloaf.

Source: Canadian Bison Association (

Canadian Prairie Satay

  • 60 g butter
  • 1 lemon, zested and juiced
  • 1 garlic clove
  • Tabasco sauce to taste
  • 3 soup spoons onion, grated
  • 3 soup spoons brown sugar
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon teriyaki sauce
  • ground pepper to taste
  • 675 g bison inside round or sirloin tip, cut into 2 cm cubes
  • assorted vegetables, cubed (peppers, zucchini, onions, cherry tomatoes)
  • 22 cm wooden skewers


Melt the butter in a saucepan and add the 10 remaining ingredients. Bring to a boil and simmer 5 minutes, then let cool. Pour over the meat and let stand, covered, at least 8 hours in the refrigerator, turning periodically. Remove the meat from the marinade and reserve the marinade. Thread the meat and vegetables onto the skewers, using 5 to 6 pieces of meat per skewer. Grill on the barbecue for only 5 to 6 minutes, turning once, ensuring the meat is not overcooked. Heat the reserved marinade to the boiling point, remove from heat, then set aside and pour it over the cooked meat.

Makes 3 to 4 servings

Source: Canadian Bison Association (

Bison Stroganoff

  • 1 kg leftover bison roast cut in strips 2 cm thick
  • 40 g all-purpose flour
  • 1 teaspoon salt
  • 90 g onion, finely chopped
  • 375 g Canadian mushrooms, cut in quarters or small pieces (chanterelle, morel and shiitake)
  • 1 garlic clove, finely chopped
  • 30 g butter
  • 90 mL vegetable oil, divided
  • 250 mL beef broth
  • 30 mL Worcestershire sauce
  • 250 mL sour cream
  • Canadian wild rice or spaetzle noodles, drizzled with butter
  • fresh parsley, chopped


Dust the meat strips in a bag with flour and salt. In a large frying pan, sauté the onion, mushrooms and garlic in the butter and 30 mL of oil. Remove the vegetables from the pan. Add the remaining oil to the pan and heat, then brown the meat quickly and remove it from the pan. Combine the remaining flour mixture with the drippings. Stir in the broth and Worcestershire sauce and cook until thickened. Reduce heat. Blend in the sour cream and heat slowly. Add the meat and vegetables and heat, but do not boil. Serve over rice or noodles and sprinkle with parsley.

Makes 8 to 10 servings

Source: Canadian Bison Association (

Bison : Bison are well adapted to the extreme weather conditions in northern Canada. They are hardy animals that graze in a variety of tame pastures, wild pastures and wet meadows. Bison can graze through heavy snow cover and they also substitute snow for water. They require less labour and maintenance than traditional livestock. Because the bison metabolism slows in the winter months, they require less feed to maintain their condition. Over 230,000 bison are raised on ranches across Canada. Six provinces account for most of the production: Alberta, with the majority of the bison livestock production, followed by Saskatchewan and Manitoba, then British Columbia, Quebec and Ontario. Bison meat, unlike other red meat, does not have marbling in the muscle structure; therefore, it requires low cooking time and temperature.

Roast Bison and Wild Mushrooms

  • 1.5 kg bison shoulder roast
  • 125 mL red wine
  • 180 g pumpkin puree
  • 250 mL bison demi-glaze
  • 2 soup spoons fresh sage, chopped
  • salt and pepper
  • 500 g assorted Canadian wild mushrooms
  • butter (to sauté mushrooms)

Alternative: Use 40 g bison medallions per serving rather than the shoulder roast.


  • 1 can beef consommé (385 mL)
  • 4 teaspoons butter
  • 1 soup spoon flour

Method (bison)

If using a whole roast of bison, roast the bison at 150°C until the internal temperature reaches 60°C. While the bison is roasting, reduce the red wine by half in a saucepan. Add the pumpkin puree, bison demi-glaze and sage. Simmer for 30 minutes and season to taste. (If using medallions, sear them in a hot pan, ensuring they do not overcook. Medium-rare or medium is best.) Lightly sauté the mushrooms in a bit of butter. To serve, layer medallions or thin slices of roast bison on the pumpkin puree and top with the sautéed mushrooms.

Method (demi-glaze)

For a quick demi-glaze, thicken the beef consommé until it coats the back of a wooden spoon. Make a roux by melting the butter in a saucepan and stirring in the flour, then let cool. Whisk the hot consommé into the cooled roux and bring to a boil. Reduce heat and simmer until it reaches the desired thickness.

Makes 10 to 12 servings

Source: Alberta Bison Association, recipe provided by Canadian Bison Association (

Mountie Chili

  • 500 g ground bison
  • 180 g onion, chopped
  • 2 garlic cloves, minced
  • 180 g bell pepper, chopped
  • 1/4 teaspoon ground allspice
  • 1/2 teaspoon ground black pepper
  • 2 to 3 soup spoons chili powder
  • 2 teaspoons cocoa powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cumin
  • 1 teaspoon dried leaf oregano, crushed
  • 2 teaspoons salt
  • 2 large tomatoes, diced
  • 500 mL tomato sauce
  • 398 mL pre-cooked pinto beans
  • 398 mL pre-cooked white or black beans
  • 250 mL water
  • 1 small green chili, diced
  • condiments: shredded cheese, chopped green onion, sliced black olives, sour cream, tortilla chips


Coat the surface of a large pan with non-stick cooking spray or oil. Sauté the bison for 3 minutes, stirring tocrumble. Add the onion and garlic and sauté 5 additional minutes. Mix in the bell pepper, allspice, black pepper, chili powder, cocoa powder, cinnamon, cumin, oregano, and salt, and cook 2 minutes. Add the tomatoes, tomato sauce, beans, water and chili. Stir to blend and simmer for 45 to 60 minutes. Serve with condiments if desired.

Makes 8 servings

Source: Canadian Bison Association (

Émincé of Peppered Bison with Mushroom Sauté

  • 675 g bison outside round
  • 120 g assorted fresh Canadian mushrooms (chanterelle, morel or shiitake)


  • 125 mL brandy
  • 60 mL red wine
  • 30 mL olive oil
  • 40 g shallot
  • 1 soup spoon crushed garlic
  • 2 soup spoons peppercorns, cracked


  • 250 mL demi-glaze (see page 50)
  • 60 mL fresh cream
  • 50 g leeks (whites only)
  • Serve with assorted winter vegetables (optional)


Mix all marinade ingredients together. Slice the bison into thin strips (émincé) and marinate, covered, overnight. Drain the meat and pat as dry as possible. Reserve the liquid. Sauté the meat in small batches to avoid overcooking. Remove the meat then sauté the mushrooms. Remove the mushrooms and deglaze the pan with demi-glaze and liquid from the marinade. Reduce heat by 2/3 and return the meat and mushrooms to the reduction. Add the fresh cream and adjust seasoning to taste. Garnish with strips of leek and serve with wild rice.

Makes 4 to 6 servings

Source: Bison Producers of Alberta, recipe provided by Canadian Bison Association (

Pork Chops with Maple-caramelized Onions

  • 180 g Spanish onion, finely chopped
  • 1 soup spoon oil
  • 30 g butter
  • 125 mL white wine or cider
  • 125 mL maple syrup
  • salt and pepper to taste
  • 4 pork chops (150 g each)


In a saucepan, caramelize the onions in the oil and butter over medium heat. Deglaze with the wine or cider, and reduce by half. Add the syrup and season to taste. Continue cooking until the mixture thickens. Grill the pork chops and serve garnished with the maple-caramelized onions.

Makes 4 servings

Source: Fédération des producteurs acéricoles du Québec (

Maple: Canada is the largest producer of maple syrup in the world. There are more than 10,000 maple syrup producers in Canada, primarily in Quebec, with the remaining in Ontario, New Brunswick and Nova Scotia. Syrup producing trees are sugar maples, red maples and silver maples. During the maple sugaring season, an average tree yields between 35 to 50 litres of sap, which will produce between 1 to 1.5 litres of maple syrup.

Crispy Pork Ribs with Maple Syrup

  • 1.5 kg lean pork ribs
  • 175 mL maple syrup
  • 15 mL chili sauce
  • 15 mL Worcestershire sauce
  • 15 mL red wine vinegar
  • 1 small onion, minced
  • 1 1/2 teaspoons dry Canadian mustard
  • salt and pepper to taste


Preheat oven to 200°C. Roast the ribs on an oven rack for 30 minutes. In a saucepan, bring the other ingredients to a boil; let boil 5 minutes. Remove the ribs from the oven rack and reduce the temperature to 180°C. Lay the ribs in a baking dish and cover with the sauce. Roast 45 minutes, uncovered, basting often. Serve with a green salad.

Makes 4 servings

Source: Agriculture and Agri-Food Canada

Couscous with Chicken, Spiced Chickpeas and Red Lentil Harissa


  • 50 g butter
  • 1 onion, thinly sliced
  • 1 tomato, seeded and chopped
  • pinch of saffron
  • 500 mL chicken broth
  • 6 chicken pieces
  • 500 g assorted vegetables, cut into large chunks (carrots, squash, turnips)
  • salt and pepper to taste
  • 100 g instant Couscous

Spiced chickpeas

  • 100 g chickpeas, soaked and cooked
  • 50 g butter, softened
  • 1 garlic clove, chopped
  • 1/2 teaspoon cumin
  • 1/2 teaspoon paprika
  • 1/2 teaspoon cinnamon
  • salt and pepper to taste
  • pinch of cayenne pepper

Red lentil harissa

  • 1 soup spoon oil or butter
  • 1 small onion, minced
  • 1 garlic clove, chopped
  • 1 small sweet pepper, chopped
  • 50 mL of the liquid from the cooked chicken and vegetables
  • 50 g red lentils, uncooked
  • salt and pepper to taste
  • Harissa paste (hot pepper paste)

Method (chicken)

In a large saucepan, melt the butter then add the onions and let sweat for 2 to 3 minutes. Stir in the tomatoes, saffron and broth, then add the chicken pieces, vegetables, and salt and pepper. Simmer until the chicken and vegetables are cooked. Cook the couscous according to package instructions. Spoon couscous onto a serving plate and add chicken and vegetables, then top with chickpeas. Serve with the harissa.

Method (spiced chickpeas)

Preheat oven to 175°C. Pour the chickpeas into an oven-safe dish. Mix the remaining ingredients together, then pour over the chickpeas. Roast for 15 to 20 minutes.

Method (red lentil harissa)

In a medium saucepan over medium heat, warm the butter or oil, then add the onion and let sweat for 2 to 3 minutes. Add the garlic and sweet pepper, then stir in the reserved liquid from the chicken and vegetables. Stir in the lentils and cook until they are very soft (20 minutes). Season with salt, pepper and harissa paste to taste. Puree the harissa in a blender or food processor and keep warm until ready to serve.

Makes 3 to 4 servings

Source: Agriculture and Agri-Food Canada

Pork Medallions with Canadian Apple Ice Cider Sauce

  • 1-2 shallots, finely chopped
  • 1 apple, finely diced (use 1/2 of two varieties, for flavour and texture)
  • 25 g dried apple slices, chopped (5-6 slices)
  • juice of 1 lemon
  • 1/2 soup spoon curly parsley, chopped
  • 1/2 soup spoon fresh sage, chopped
  • salt and pepper to taste
  • pinch of sugar
  • 2 soup spoons butter, divided
  • 500 g pork tenderloin, cleaned and cut into
  • 4 cm medallions
  • 125 mL Canadian apple ice cider, divided
  • 100 mL fresh cream


In a large bowl, mix the shallots, diced apple, dried apple, and lemon juice. Add the parsley, sage, salt, pepper, and sugar. Refrigerate 1/3 of the salsa. In a large saucepan over medium heat, melt 1 soup spoon of the butter and add the remaining 2/3 of the salsa, cooking for 3 to 4 minutes, until lightly browned. Pour in half the apple ice cider and remove from heat. Let cool. Preheat oven to 175°C. Make a small incision in the side of the pork medallions to create a little pocket and stuff the pockets generously with the cooked apple mixture. Pat the medallions dry and season them with salt and pepper. In a large sauté pan over medium heat, melt the remaining butter and sauté the medallions until nicely browned. Remove from heat and transfer to an ovenproof dish. Continue cooking the medallions in the oven for 5 to 10 minutes, until done. Deglaze the pan used to brown the medallions with the cream and the remaining apple ice cider. Bring to a rapid boil and season to taste. Drizzle the sauce on the medallions and serve with the reserved salsa.

Alternative: Use a portion of stock with a portion of cream, rather than just cream, for a lighter sauce. Stir in a thickener such as cornstarch mixed with a small amount of water to prevent the sauce from being too thin.

Makes 4 servings

Source: Agriculture and Agri-Food Canada

Stuffed Cranberry Beef Roast

  • wild rice stuffing
  • 125 g butter or margarine, melted
  • 398 mL whole cranberry sauce
  • zest from 2 large oranges
  • 1.5 kg beef eye of round oven roast
  • ground savoury


*If using the wild rice stuffing from below, divide the recipe in half. Preheat oven to 260°C. Combine the stuffing mix with the melted butter or margarine. Add half of the cranberry sauce and orange zest, mixing gently. Cut the roast in half lengthwise, from the topside to within 1 cm of the bottom, to prepare a V-shaped cavity for stuffing. Sprinkle the outside of the roast and cavity with savoury. Fill the cavity with stuffing, then tie each end of the roast with string. Place the roast, fat side up, on a rack in a roasting pan containing water 1 cm deep. Insert a meat thermometer into the middle of the stuffing. Roast uncovered for 30 minutes. Heat the remaining cranberry sauce and orange zest in a small saucepan, stirring over low heat. Spread the sauce over the roast. Roast uncovered at 140°C for an additional 75 minutes or until the meat thermometer registers 70°C for a medium-cooked roast. Let stand for a few minutes before carving in 2.5 cm-thick slices.

Makes 8 servings

Source: Canada Beef (


The cranberry is a native American wetland fruit which grows on trailing vines, much like a strawberry. The vines thrive on the special combination of soil and water properties found in wetlands. Cranberries grow on low-lying vines in impermeable beds layered with sand, peat, gravel and clay. These beds are commonly known as bogs or marshes and were originally created by glacial deposits. First Nations peoples had several uses for cranberries: they added flavour and vitamins to pemmican (a mixture of dried meat and fat), they were used to make poultices for wounds, and they were used in the dying of fabrics.

Fish and Seafood

Grilled Salmon with Berry Compote

  • 1 shallot, finely chopped
  • zest and juice of 1/2 lemon
  • 200 g mixed fresh or frozen Canadian berries (cranberries, wild blueberries, Saskatoon berries, etc.)
  • 2-3 sprigs fresh thyme
  • salt and pepper to taste
  • Canadian liquid honey
  • oil
  • 4 Canadian salmon fillets (170 g to 225 g each)
  • assorted vegetables


In a medium saucepan, slowly bring all the ingredients except the oil, salmon and vegetables to a simmer. Adjust the quantity of honey according to the sweetness of the berries used. Cook until the berries are softened. Adjust seasonings to taste, remove thyme sprigs, and keep warm. Brush salmon fillets with oil, season and barbecue to desired firmness. Serve with berry compote and assorted grilled vegetables.

Makes 4 servings

Source: Agriculture and Agri-Food Canada

Canadian Smoked Pacific Salmon with Wild Rice Blinis and Cranberry Compote

  • 500 g Canadian smoked Pacific salmon
  • 300 mL sour cream or crème fraîche
  • fresh chives or chervil

Cranberry compote

  • 115 mL water, lukewarm, divided
  • 30-40 g Canadian liquid honey
  • 1 small onion, minced
  • 175 g fresh or frozen cranberries
  • 1/4 teaspoon salt


  • 1/2 teaspoon sugar
  • 100 mL milk, lukewarm
  • 3.5 g active dry yeast
  • 75 g all purpose flour
  • 75 g wild rice flour
  • 50 g cooked Canadian wild rice
  • 1 egg
  • salt and freshly ground pepper to taste
  • butter or oil

Alternative: Use 75 g buckwheat flour rather than all purpose flour.

Method (cranberry compote)

Combine 15 mL of the water together with the honey, onions and cranberries, 1/4 teaspoon of the salt and some pepper in a medium saucepan over medium heat. Cook until the mixture is very soft, stirring occasionally to prevent scorching. Once the mixture is cooked, pour it into a blender or food processor and puree until smooth. Set aside and let cool.

Method (blinis)

Mix the sugar with the milk and yeast and let the mixture bubble or foam for approximately 5 minutes. Add the flour and beat the mixture for 1 to 2 minutes. Let the dough rise for approximately 60 minutes (until it is frothy and bubbly). In separate bowls, mix the wild rice flour with some salt and pepper, and whisk the egg with the remaining water. Once the dough has risen, alternately add the dry and wet ingredients to it. Add the cooked rice and blend well, then let the dough rise for another 60 minutes. In a large frying pan over medium heat, warm the butter or oil and drop in a soup spoon of the dough. Cook both sides of the blini until nicely browned.


Transfer the blinis to a serving plate and top with smoked salmon, cream and a dollop of the cranberry compote. Garnish with chives or chervil.

Makes 8 to 10 servings

Source: Agriculture and Agri-Food Canada

Steamed Canadian Blue Mussels with Canadian Ice Wine Sabayon

  • 1 egg yolk
  • 1 soup spoon warm water
  • 1 kg Canadian blue mussels
  • 1 French shallot, finely chopped
  • 50 mL Canadian ice wine
  • 50 g butter, softened
  • pinch of ground mace
  • salt and pepper to taste
  • fresh curly parsley, chopped


In a large stainless steel bowl, whisk the egg yolk together with the water until the mixture becomes light and foamy (2 to 3 minutes). Set aside. Steam the mussels, shallots and ice wine in a large, covered saucepan for 2 to 3 minutes, until the mussels are completely open. Remove the mussels from the saucepan to prevent overcooking, set aside 50 mL of the cooking liquid, and leave the remaining liquid in the saucepan (to serve in the Bain Marie). To make the sabayon, sit the stainless steel bowl with the egg mixture on the saucepan containing the cooking liquid. Slowly incorporate the hot reserved liquid into the egg misture, whisking continuously. Cook the sabayon over the hot pot for 2 to 3 minutes, until light and foamy. Be careful not to scramble the egg yolk. Whisk in the butter, a little at a time, then add the mace, salt and pepper. Arrange the mussels on a serving dish and pour the sabayon over them, then sprinkle with parsley and serve.

Serving alternative: Pour the sabayon over the mussels, then brown them under a broiler for 1 to 2 minutes.

Makes 4 servings

Source: Agriculture and Agri-Food Canada

Side Dishes

Cretons of Green Lentils and Chives

Note: Creton is a French-Canadian style of terrine that is usually served for breakfast.

  • 250 mL chicken stock
  • 150 g ground pork
  • 50 g green lentils, uncoocked
  • 1 small onion, finely chopped
  • 1 small celery stalk, finely chopped
  • 1 garlic clove, finely chopped
  • 1 bay leaf
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon ground ginger
  • pinch of ground cloves
  • 1 soup spoon toasted breadcrumbs
  • 1 small bunch chives, finely chopped
  • salt and pepper to taste
  • toast points or crackers


In a large saucepan, simmer the stock, pork, lentils, onion, celery, garlic, bay leaf, cinnamon, ginger and cloves for 30 to 40 minutes, stirring occasionally to prevent scorching. Cook until the lentils are tender and the liquid is completely evaporated. Remove the bay leaf. Remove the saucepan from heat and stir in the breadcrumbs and chives, and season to taste. Spoon the mixture into a terrine mould and refrigerate until it sets. Serve at room temperature with toast points or crackers.

Makes 4 to 8 appetizer servings

Canadian Black Bean Cakes

  • 100 g Canadian black beans,
  • soaked and cooked, divided
  • 1/2 soup spoon mayonnaise
  • 1 soup spoon chunky tomato salsa
  • 1 green onion, sliced
  • 1 celery stalk, diced
  • 1/2 sweet red, yellow or orange pepper, diced
  • salt and pepper to taste
  • 100 g corn chips, crumbled, divided
  • olive oil


In a food processor, puree half of the black beans, then blend in the mayonnaise and salsa. Pour the mixture into a mixing bowl and stir in the onion, celery, pepper and the remaining black beans. Season with salt and pepper, than add in half the corn chip crumbs. Refrigerate until firm.

Preheat oven to 175°C. Shape the bean mixture into small patties and bread lightly with the reserved corn chips crumbs. In a medium sauté pan over medium heat, warm the oil and brown the cakes lightly. Once the cakes are browned, transfer them to a baking sheet and bake them for 10 to 15 minutes.

Serve as an appetizer or vegetable side dish with your favourite toppings (salsa, sour cream, chopped onion, etc.).

Makes approximately 10 small cakes


Saskatoon Berry and Maple Pudding with Ice Wine Hard Sauce

  • 100 g all purpose flour
  • 50 g breadcrumbs
  • 25 g wheat germ
  • pinch of salt
  • 1 1/4 teaspoons baking powder
  • 100 g maple sugar
  • 2 eggs, at room temperature
  • 75 g butter, softened
  • 150 mL milk, at room temperature
  • zest of 1 lemon
  • 1/2 teaspoon vanilla
  • 200 mL Saskatoon berry jam

Ice Wine Hard Sauce

  • 100 g butter, softened
  • 50 g confectioner's sugar
  • 1 soup spoon Canadian ice wine

Method (pudding)

Preheat oven to165°C and butter a 25 cm cake pan.

In a large mixing bowl, blend together the flour, breadcrumbs, wheat germ, salt, baking powder, and maple sugar. Set aside. In a separate mixing bowl, beat the eggs until light and foamy. Melt 75 g of the butter and stir it into the mixture, along with the milk, lemon zest and vanilla. Fold the egg mixture into the dry ingredients until just combined. In a small bowl, break up the jam (if it is thick), then evenly fold the jam into the batter. Pour the batter into the cake pan and cover it with aluminium foil. Sit the cake pan in a roasting pan containing 3 to 4 cm of hot water (Bain Marie) and bake for 60 minutes until firm and set.

Method (hard sauce)

Combine the remaining butter and the confectioner's sugar, then add ice wine to taste. Drizzle over the warm pudding and serve.

Alternative: Use 250 g frozen Canadian berries, such as wild blueberries, cranberries or blackberries, rather than the Saskatoon berry jam.

Makes 4 to 6 servings

Source: Agriculture and Agri-Food Canada

Saskatoon Berries: Saskatoons have been a widely used native Prairie fruit crop. Commercial Saskatoon berry production is a relatively new development. Although the first Saskatoon orchard in Manitoba was planted less than 15 years ago, current planted acreage makes the Saskatoon berry the second largest commercial fruit crop in Manitoba today, second only to strawberries. Primary market studies indicate the potential to produce, process and export Saskatoon berry products is worldwide. Consumers are attracted to the unique subtle flavour of a "wild" fruit product made from Saskatoon berries.

Maple Mousse with Fruit Coulis

  • 100 mL maple syrup
  • 25 g sugar
  • 4 eggs, separated
  • 100 mL fresh cream
  • Fruit coulis
  • 150 g peaches
  • 150 g passion fruit
  • 100 g sugar
  • juice of 1 lemon

Method (mousse)

Bring the maple syrup to a boil, then cool slightly. Mix the sugar and egg yolk together and, stirring vigorously, combine with the maple syrup until the mixture is light in colour. Beat the egg whites and cream separately, until stiff peaks form. Fold both into the maple mixture. Pour into a mould and refrigerate until stiff (at least 2 hours).

Method (coulis)

Peel and purée the fruit, add sugar and continue puréeing until the mixture is thick, adding lemon juice at the end. Pass the coulis through a sieve so that it is smooth and evenly mixed. This recipe is best made with ripe fruit.

Makes 6 to 8 servings

Source: Agriculture and Agri-Food Canada

© Her Majesty the Queen in Right of Canada, 2005

For permission to reproduce the information in this publication for commercial redistribution, please e-mail

Catalogue number. A22-401/2005E
ISBN 0-662-41421-7
AAFC No. 10056E
Revised 2006

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