“I just try to spend as much time outdoors as possible. To be honest, I like the quiet more than anything else”
CAREY PRICE SAIL AMBASSADOR
The outdoors is a true passion for our ambassador Carey Price. Having learned to hunt and fish at an early age, it is now a way of life for him. Carey Price takes advantage of every opportunity to spend time in the open air, it’s a way for him to recharge his batteries. We are therefore proud to partner with Carey Price and to share our common passion for hunting, fishing and the outdoors.
AT THE SHACK WITH CAREY
What does our ambassador Carey Price and renowned chef Martin Picard have in common? They are both hunting and fishing enthusiasts. This makes for a perfect get-together where cooking and tasting noble game meat is at the forefront.
MOOSE PAUPIETTE / 2 PERSON RECIPE
Egg Yolk Pasta -125 g flour -7 egg yolks
Moose Paupiettes -200 g of chopped oyster mushrooms -25 ml chopped garlic -1 bunch of chopped parsley -500 g inside round caribou -16 slices of dry ham, prosciutto style -175 g parmesan -2 onions, thinly sliced -100 ml white wine -300 ml chicken broth -Olive oil
Method Egg Yolk Pasta Mix the flour with the egg yolks until dough is firm. Roll out the dough and cut into spaghetti.
Moose Paupiettes Sauté the mushrooms in butter and garlic and set aside.
Chop the parsley and set aside.
Pound the meat into small pieces. Place some parsley, a slice of ham, 4 pieces of oyster mushrooms and a piece of parmesan cheese. Roll the paupiettes while closing the sides. In a frying pan, sauté the onionsin butter. Add the paupiettes and slightly salt them.
Add white wine and reduce down to dry. Add chicken broth. Bring to a boil and reduce heat to simmer. Cook covered for 1 hour.
Cook the pasta in boiling salted water for 5 minutes. Mix pasta with paupiettes sauce, garnish with parmesan cheese, the remaining chopped parsley and a dash of olive oil.
ITALIAN POUTINE / 4 PERSON RECIPE
-1 kg assorted ground meat (whatever you have left in the freezer from the year before) -250 ml brunoise-cut carrots -60 ml chopped garlic -500 ml brunoise-cut onions -150 ml brunoise-cut celery -10 g salt -160 ml white wine -800 ml crushed canned tomatoes -A sprig of rosemary -60 ml milk
-Fries -Cheese curds -Wild game Bolognese sauce -Basil pesto
Stir vegetables with salt and add meat.
Deglaze with white wine and reduce by 2/3. Add tomatoes and cook over low heat for about 1 hour 30 minutes. Finish cooking with milk.
Place cheese at the bottom of the dish, add fries, more cheese and the Bolognese sauce. Top with basil pesto.
GOOSE AND BUSTARD BURGER / MAKES 6 BURGERS
-3 goose breasts -3 bustard breasts -2 eggs -200g sautéed onions -70g of breadcrumbs -10 g of salt -12 slices of smoked bacon -Montreal steak spice (to taste) -100 ml of maple syrup -6 hamburger buns -Dijon mustard (to taste) -450 g grated Gruyère -12 thin slices of tomatoes -½ onion, finely sliced
Place the goose and the bustard in a meat grinder. Mix in eggs, sautéed onions, breadcrumbs and salt. Shape into patties.
Gently cook the bacon in a frying pan with spices. At the end of cooking, remove the fat and pour the maple syrup.
On each bun, spread a generous amount of Dijon mustard. On the lower halves, add 2 slices of the maple syrup bacon, 2 slices of tomatoes, onion slices and a handful of cheese. The mustard and cheese go on the top bun only.
Grill the patties 6 minutes on each side. Meanwhile heat the buns on the top rack. Assemble.