Spring Harvests: Wild Game and Fish Recipes to Kick Off the Season

Spring in Manitoba signals the start of another exciting chapter in our hunting and fishing calendar. As the ice recedes and the waters warm, anglers return to Lake Winnipeg in search of the legendary Greenback Walleye. Meanwhile, Lake Manitoba delivers excellent opportunities for walleye of its own, along with fast-paced action for freshwater drum, and the Red River heats up with early runs of channel catfish, making for a well-rounded start to the open-water season.

Across the province, spring also awakens the woods. Hunters are calling in gobblers with the rising sun and setting up bear baits as the forest shakes off its winter stillness. Whether you’re chasing fresh success this season or looking to use up last fall’s harvest, this collection of spring-ready recipes will spark your appetite and your next adventure.

We’ve gathered some of our favourite HuntFishMB Recipes that highlight the flavour and spirit of the season. From wild turkey and bear to walleye, drum, and catfish, these dishes are made to be shared around the table—or the campfire—this spring.

Cleaning and Eating Channel Catfish in Manitoba

Springtime on the Red River and surrounding waters is peak season for channel catfish—and if you've never considered them for the dinner table, it's time to reconsider. The channel catfish is one of the most consumed fish on the planet, yet it’s often overlooked here in Manitoba due to misconceptions. The truth? With a little prep, this fish is absolutely delicious, versatile, and family-friendly.

In this recipe blog and video, we walk you through the cleaning process and offer a few simple ways to cook catfish that will win over even the skeptics. Popcorn catfish—chunks deep-fried to golden perfection—is a kid favourite, but these fish also shine when pan-fried or smoked.

If you’re targeting eater-sized fish, skip the trophy-class cats of the Red and head for Lake Winnipeg, the Winnipeg River, or the Assiniboine. Spring is a great time to catch them from shore with a simple pickerel rig and salted minnows.

Freshwater Drumbalaya

Lake Winnipeg and Lake Manitoba come alive in spring, offering countless opportunities to catch freshwater drum from shore or boat. While often overlooked, these fish are some of the best-eating species in our province—flavourful, firm-textured, and perfect for bold, hearty recipes.

We took inspiration from Louisiana’s famous jambalaya to create "Drumbalaya," a one-pot comfort food dish that blends smoky sausage, spicy Cajun seasoning, and flaky drum fillets. It all started as a bit of a joke around the Hunt Fish MB crew, but after the first bite, we were hooked.

Cooked over the fire or at home on the stovetop, this meal is great for feeding a group and makes excellent use of a spring catch.

What You’ll Need:

1-½ pounds fresh Drum fillets, cubed
Half Cup of canola oil
Half Cup of flour
Half Cup of celery, diced up
1 diced onion
Half Green pepper, diced
4-6 cloves of crushed garlic (add more if you’re like me)
1 can of your favourite beer
1 pound or so of andouille or chorizo sausage, chopped into small pieces
2 Cups of long grain rice
Canned crushed tomatoes, about 2 Cup
Box of chicken stock, you’ll use about 2-3 cups
Salt + pepper
Cajun seasoning to taste, Old Bay is great for this too
8 scallions/green onions, sliced

How to Make It:

Add a touch of oil to a hot pan and fry the chorizo sausage until it’s cooked and crispy on the outside.
Now for the roux, add the oil and flour to the pan on low to medium heat. This takes a little time, so be patient and keep stirring! You want to stir until you’ve achieved a milk chocolate colour. Be very careful with this molten mixture as well, IT IS HOT!
As soon as you’ve reached your perfect brown colour, add the chopped onions, celery and peppers to stop the roux from browning. Cook until they start to soften a bit and add your garlic.
Now add the pre-cooked sausage back to the pan and mix.
Add the liquid ingredients; tomato, beer and stock.
One the liquids have bubbled away for about 10 minutes, add some salt, pepper, seasoning and add in the rice.
Be patient with the rice as it cooks, tasting and stirring along the way. If theres any seasoning missing, add some.
Once the rise is close to tender. Add your chunks of freshwater drum and carefully fold them into the mixture. Allow the fish to cook in the rice for about 5-10 minutes and once its cooked through, you are ready to eat!
Dish into a bowl and load the top up with scallions.
Enjoy!

Sweet Honey Venison on Noodles

Still got some venison in the freezer from last fall’s hunt? Spring is a great time to clean things out and cook up something fresh and flavourful. This sweet honey venison dish is easy to throw together but packs huge flavour. It’s perfect after a spring hike, turkey hunt, or just a warm evening with friends.

Made with tender slices of venison, coated in a sticky, spicy sauce, and served over noodles, this dish is a crowd-pleaser whether you're at the cabin or cooking at home.

Ingredients:

1 pound of venison (any wild red meat works great) sliced very thin
2 Tablespoons cooking oil
¼ cup of honey
2 Tablespoons Soy sauce
2 tablespoons Gochujang
1 Tablespoon crushed ginger
2 Tablespoons Hoisin sauce
2 cloves of crushed garlic
Pepper to taste
1 green pepper, cut into ¾” squares
Green onion, thinly sliced
Cilantro (optional)
Sriracha
Toasted sesame oil (optional)
Ramen noodles, chow mein noodles or rice.

Steps:

Start by making a marinade for the meat; mix the honey, soy sauce, gochujang, hoisin, ginger, garlic, and pepper in a bowl. Once mixed well, pour over the meat in a bowl or sealable container and allow to marinate for an hour to 24 hours.
To cook, get a pan hot on medium-high heat, add the cooking oil and pour the meat with the marinade into the pan. As it cooks, stir occasionally and allow the liquids time to evaporate and thicken as the meat cooks. The goal here is to coat the meat with a sticky sauce and to get a bit of char on the meat.
Once the liquids have thickened, add the green peppers and stir for about a minute to evenly coat. Then remove from the heat. The pepper is meant to retain some crunch, so you aren't looking to cook the heck out of it.
Add your noodles to boiling water and cook to desired softness. Al Dente is best, you want a bit of chew to the texture.
Once the noodles are cooked, strain and add immediately to a bowl. Coat lightly with toasted sesame oil if you choose, then top with the sticky honey-glazed meat.
Fancy it up with some sesame seeds, chopped green onion, cilantro and sriracha if you like it a touch spicy.

Coconut Curry Walleye

With walleye season quickly approaching, anglers across Manitoba are eagerly awaiting the first casts of the open-water season. When that fresh fillet hits your cutting board, skip the fryer and try something new. This coconut curry walleye recipe is rich, comforting, and full of bright flavour.

It’s an easy one-pan meal that’s sure to impress, whether you’re cooking for the family or for yourself.

Ingredients:

2-4 Walleye fillets
1 Onion, diced
3 Garlic cloves, crushed
1 Tablespoon fresh ginger, crushed
4” Lemon Grass (optional)
2 cans coconut milk
1 jar Green Curry (or 2 Tablespoons green curry powder)
Salt + Pepper
1 Lime
2 cups of cooked rice
Cilantro to garnish

Steps:

Start cooking a pot of rice. Long grain rice like Jasmine works well for this.
Saute the onion on medium heat in a lightly oiled pan until translucent.
Add the garlic, ginger, lemongrass, and stir things around until they start to really smell awesome.
Add the coconut milk and curry paste. Stir well to incorporate.
Turn up the temperature so that your liquids start to bubble. Allow the liquid to evaporate and reduce until thickened, almost like a pancake batter.
Lightly season your raw fillets with salt + pepper on both sides.
Then, float on top of your coconut curry mixture, cover with a lid and let cook until the walleye is fully cooked through. About 8 minutes.
Dish some hot rice onto a plate and gently lift your walleye fillet on top. Spoon over a good amount of the coconut sauce, garnish with fresh cilantro, and squeeze lime juice over the top!

Wild Turkey Greek Pita Wraps

Spring turkey season is in full swing across Manitoba, and many hunters are already tagging out. If you’ve harvested a bird and are looking for something fresh and exciting to try, these Greek pita wraps are a flavour-packed way to honour your efforts.

Loaded with marinated grilled turkey, homemade tzatziki, and classic Mediterranean toppings, they’re perfect for a post-hunt lunch or lakeside meal.

Ingredients:

4 fresh medium pitas
1 large wild turkey breast, cut into 1” cubes
1 onion, slice ½ and dice the other ½
⅓ English cucumber, diced
1 container Greek yogurt
Fresh parsley, chopped
2 Tablespoons fresh chopped oregano (1 teaspoon of dried)
Salt + Pepper
1 lemon, for zest and juice
Skewers
½ a head of romaine lettuce, shaved.
4 cloves of garlic, crushed or fine diced
Crumbled feta
8 fresh mint leaves (optional)

Steps:

Marinade the wild turkey chunks in half of the yogurt, juice from half of the lemon, lemon zest, sliced onion, 2 crushed cloves of garlic, oregano, and some salt + pepper.
Mix together well and refrigerate in a zip bag or plastic container for at least a couple of hours or overnight.
Skewer the marinated chunks of wild turkey meat and grill until cooked through to 160 degrees Fahrenheit.
While the skewers cook, mix the tzatziki sauce.
Add the remaining ½ container of greek yogurt to a bowl. Squeeze in the remaining ½ lemon, add the cucumber, chopped parsley, 2 crushed garlic cloves and add salt + pepper to taste.
Mix well. You can add in thinly sliced mint at this point if you like.
Remove skewers from the grill and warm up the pitas over the grill for just a few seconds per side or until softened.
Place the cooked wild turkey meat lengthwise across the pita, top with lettuce, diced onion, crumbled feta, and tzatziki.
Fold it up and it’s ready to enjoy!

Black Bear Egg Rolls

Spring black bear season is a highlight for many Manitoba hunters. If you’ve been successful this season or have bear meat left from last year, these crispy, savoury egg rolls are a creative and delicious way to enjoy it.

This recipe uses ground bear meat with cabbage, carrots, garlic, and ginger to create a filling that’s fried golden brown and perfect for dipping.

Ingredients:

3 tablespoons of peanut or canola oil
1 pound of ground bear meat (all ground meat works great for this recipe)
1 thumb-sized piece of ginger, crushed
4-5 cloves of garlic, crushed
½ green cabbage, shredded or sliced very thin
1 carrot sliced into matchsticks
1 cup of bean sprouts (not necessary, but a bonus)
Chopped cilantro
1 pack of eggroll wrappers
1 liter of oil for shallow frying
2 Tablespoons of flour mixed with 5 tablespoons of water (to glue eggrolls shut)
Sweet chili sauce
Salt + pepper

Steps:

Heat the 3 tablespoons of oil in a pan and quickly saute the ginger and garlic until they start to smell real pretty. This won't take long as you do not want to burn the garlic.
Add in your ground meat and season with salt + pepper.
Cook the meat until brown, then set aside to cool briefly.
In a large bowl add the cabbage, carrots, sprouts, meat, and cilantro. Mix well to incorporate.
Layout an eggroll wrap so that 1 point of the square is pointed toward you and the other pointing away, you want it to look like a diamond.
Place a few tablespoons of mixture on the middle of the wrapper and flip up the point that is facing you. Roll it away from you and over the filling. As you roll, flip over the two ends, pulling in all of the ingredients. Roll as tight as you can.
Wet your fingers in the flour + water mixture and smear across the remaining tab of the wrapper to allow for a good seal, then finish the roll.
Once you’ve made a good stack of rolls, start to place in your oil, heated to 375F, and fry until golden brown. Flip as needed to cook all sides.
Remove from the oil and place on a wire rack to drip for a minute.
These are best enjoyed while hot, so fry in a few batches and dig in as soon as you can!
Enjoy with sweet chili sauce, sriracha, hoisin, or just as they are.

Black Bear Fajitas

Another great way to enjoy your spring bear harvest—fajita-style! This recipe was cooked fireside after a shed hunt, and it’s the perfect way to celebrate a successful day in the woods.

With a flavourful marinade, seared bear meat, and sautéed peppers and onions, this is a campfire meal worth repeating.

Ingredients:

1 whole bear bottom round. (any cut from the hind leg or the backstrap will do)
1 can of beer
3 Tablespoons canola oil
Juice of 2 limes
1 package taco seasoning
Fresh chopped cilantro
Salt + pepper
3 bell peppers, sliced
1 large red onion, sliced
2 Tablespoons canola oil
1 package taco or fajita seasoning
Small corn or flour tortillas
Fresh cilantro
Sour cream
Your favourite hot sauce
1 lime

Steps:

Cut the bear meat in half by slicing horizontally + parallel with the cutting board. Thinner cuts will allow for a faster cook time and better marinade penetration.
Add the marinade ingredients to a sealable bag or plastic container, making sure that all of the meat is coated well. Store in the refrigerator overnight.
Grill the bear meat on all sides until an internal temperature of at least 150F is reached.
Allow the meat to rest for at least 10 minutes.
As the meat rests, over a hot pan add a splash of canola oil to a hot pan and saute the peppers + onions.
As they cook, season with taco or fajita seasoning. You don’t want to cook the vegetables until they’re overdone and soggy. Heat them up quickly and they’re ready once they start to soften slightly.
Quickly heat your tortilla over the flames, this will take seconds.
Slice the bear meat thinly and against the grain.
Dress the warmed tortillas with bear meat, the pepper + onion mix, and top with fresh cilantro, sour cream, hot sauce, and a squeeze of lime.
Feel free to add your favorite salsa on top or a slice of avocado.
Enjoy!

Goose Steak with Jalapeño Poppers

Whether you took part in Manitoba’s spring conservation goose hunt or have some honkers in the freezer, this recipe is a crowd favourite. A properly cooked goose breast is like a great steak, and when paired with cheesy jalapeño poppers, it’s a next-level wild meal.

Poppers Ingredients:

A dozen or so Jalapenos
1 brick of room temp cream cheese
1 Cup shredded extra-old cheddar
¾ Cup crisp diced bacon
3 Tablespoons fresh parsley, fine chopped
Pepper
Squeeze from half a lemon

Steps:

Halve the jalapenos and hollow out with a spoon.
Mix the cheeses, bacon, parsley, lemon and pepper all together until smooth.
Spoon the mixture tightly into the jalapeno halves until level with the top. You can have a little extra in there too, it doesn't hurt.
Place them in a hot BBQ between 350-400 and close the lid for a few minutes.
Check on them periodically, then remove once they are bubbling and turn a beautiful golden brown on top.

Goose Steak

Goose breasts, halved flat (1-2 per person)
Salt + Pepper OR your favourite steak seasoning

Chimmichurri

1 bundle of parsley, chopped fine
3 cloves of garlic crushed and chopped fine
Red wine vinegar OR apple cider vinegar (start with 1 tablespoon and add more to taste)
⅓ Cup canola oil
Optional - chili pepper flakes OR fine diced jalapeno
Dash of Salt + Pepper

Steps:

Season the goose breast liberally on both sides.
Place them on a very hot grill and do not leave their sides.
They will cook quick! You do not want to close the lid of the grill and risk overcooking them.
Once the first side looks cooked about half way, a few minutes, flip over and cook the other side for another few minutes.
If you have a thermometer, it will be your best friend here.
Pull off of the grill and LET THEM REST for at least 10 minutes.
Slice them in thin strips against the grain of the meat and eat with a generous topping of your fresh chimichurri.

Walleye Gyozas

With walleye season kicking off in Manitoba, there's no better time to try something new with your first fresh fillets. While classic shore lunch has its place, these savoury dumplings offer a delicious twist on spring walleye—and they’re easier to make than you might think. Whether you're frying them up lakeside or preparing a big batch at home, these crispy-bottomed dumplings pack big flavour into every bite. Top them with a punchy chili crisp or soy sauce and you've got yourself the ultimate wild spring snack.

This recipe is a great way to celebrate your catch and makes excellent use of firm, flaky walleye. They’re also freezer-friendly, so you can prep ahead and enjoy anytime during the season.

What you’ll need:

2 walleye fillets
2 green onions, finely sliced
2 garlic cloves, crushed
1” chunk of ginger, finely minced or crushed
1 Tablespoon toasted sesame oil
1 teaspoon cornstarch
A dash of salt + white pepper
1 package of dumpling or wonton wraps
2–3 Tablespoons of oil for pan frying
Condiments: chilli oil, chilli crisp or soy sauce.

How to make it:

Start by fine dicing your fish or send it for the zip in the food processor. You aren’t looking for a paste here, just tiny chunks of meat, so don't overdo it.
Add the fish to a bowl and top with the onion, garlic, ginger, sesame oil, cornstarch, salt + pepper.
Mix thoroughly and let sit for about 5 minutes.
Now, using the technique in the video, grab a spoonful of the mixture and place in the middle of the dumpling wrap. Run a line of water along the edges with a damp finger to assist in sealing as you fold the edges in.
Heat a pan on medium-high heat and warm your oil.
Once the oil is hot, place the dumplings in the pan with the seams pointed upward and fry until the bottom is browned; this should only take a couple of minutes.
Add about ¼ to ⅓ cup of water to the pan and put a lid on top to allow them to steam. This steam should take about 5 minutes. You want the noodle to cook and the filling to be cooked through.
Remove the lid and allow for any excess water to evaporate.
You’ll want to enjoy these while they are hot and steamy, so get them on a plate and top with your sauce of choice and a sprinkling of thinly sliced green onions.
Enjoy!

From Field to Fire: A Spring Feast to Remember

Ready to celebrate spring the Manitoba way? From the first cast for walleyes, heart-pumping bear encounters to a hard-earned gobbler in the turkey woods, this season is all about reconnecting with nature, harvesting sustainably, and sharing what you’ve gathered with family and friends. These recipes are more than just meals—they’re a celebration of the wild places we love and the memories we create along the way. So fire up the grill, crack open something cold, and bring the flavours of spring to life with every bite.