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  • Moosemeat and Marmalade
    MM6-TRAILER mp4 from May Street Productions on Vimeo Play
  • About the Show - Moosemeat and Marmalade
    About the Show Moosemeat Marmalade brings two very different chefs together to explore culture, culinary traditions and really good food Art Napoleon Canada Seasoned Hunter Bushcook Art is an experienced hunter and an adventurous outdoor cook He loves experimenting with food, combining his knowledge of plants and wildlife with home-style cooking techniques to create healthy, affordable
  • Season 7 – Moosemeat and Marmalade
    Pan Fried Monkfish on a Chestnuts Sage Noisette, with Mushroom Risotto
  • Moosemeat Marmalade - Hunting in Canada
    Moosemeat Marmalade is produced by Mooswa Films Inc with the participation of the Canadian Media Fund and in association with APTN
  • Moosemeat Marmalade
    Moosemeat Marmalade brings two very different chefs together to explore culture, culinary traditions, and really good food
  • Recipes – Moosemeat and Marmalade
    the RECIPES Art and Dan have two completely different styles of cooking – watch, learn, and follow along to see what type of cook you are!
  • Food for Thought - Moosemeat and Marmalade
    Each week on APTN’s Moosemeat Marmalade, hosts Art Napoleon and Dan Hayes create amazing dishes that reflect their diverse cultures and culinary traditions Their deep love of food and the people they feed have inspired them to explore where their ingredients come from and how they are produced
  • Baked Salmon - Moosemeat and Marmalade
    Cooking Ingredients: • 1 full salmon, guts out and preferably with the head and fins still on • 4 5 lbs (2 kg ) of salt, or enough to fully encase the salmon • 2 eggs • 1 ½ cup (375 ml ) of water • 1 lemon Presentation Ingredients: • 1 lemons • ¼ cup (60 ml ) of olive oil Preparation: • Pre-heat the oven to 450° F (230° C) Cooking: • In a large bowl combine the salt
  • Backstory – Moosemeat and Marmalade
    Pan Fried Monkfish on a Chestnuts Sage Noisette, with Mushroom Risotto
  • Beaver Stew - Moosemeat and Marmalade
    Ingredients for soaking the meat: • 2 lbs (900 kg ) of choice beaver cuts (from back-straps or hind quarters) • 1 cup (250 ml ) of vinegar • 1 gal (8 L ) of water Ingredients: • ¼ cup (60 g ) of butter • 1 T (15 ml ) of Canola oil • 5 rashes of bacon • 1 small onion • ½ of a small head of cabbage • ¼ cup (60 ml ) of soy sauce • 2 T (30 g ) of dark brown sugar • 2





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