BISON ADOBO

Serves 4

Vegetable oil, for searing
1 1/2 pounds bison stew meat
1/3 cup soy sauce
1/3 cup white vinegar
6 bay leaves
8 cloves garlic
1 teaspoon black peppercorns
1 inch ginger, slivered
Sliced scallions, to garnish
Toasted sesame seeds, to garnish

1. Set oven at 325 degrees. In a large dutch oven with a lid, heat a large drizzle of vegetable oil until shimmering, then working in batches sear the bison until it's browned on all sides. Once all the bison has been seared place it back in the pan then add soy sauce, white vinegar, bay leaves, garlic, black peppercorns and ginger and bring to a simmer.
2. Once simmering cover with parchment paper then place the lid on top. Place in the oven then cook for 1 hour, or until bison is tender. When the bison is tender remove from the oven and take off the lid and remove the parchment. Cook uncovered in the oven for an additional 30 minutes, the liquid should begin to thicken. Serve on steamed rice garnished with sliced scallions and toasted sesame seeds.

MOOSE AND BACON PÂTÉ

Makes 1 large pâté (enough to serve 8 as an appetizer)

1 tablespoon butter
1 onion, finely chopped
1 1/2 pounds ground moose
2 tablespoons bacon fat
1/2 teaspoon dried thyme
Dash of ground nutmeg
1/4 teaspoon mustard seed
1 tablespoon scotch
1/2 pound bacon, diced
Salt and pepper, to taste
1 egg plus one egg yolk, beaten

1. In a saute pan over medium heat melt the butter then add the onion. Cook until the onion is soft, about 6 minutes then remove from heat and allow to cool.
2. In a large bowl mix together moose, bacon fat, thyme, nutmeg, mustard seed, scotch and bacon until all the ingredients are evenly incorporated. Add cooked onion and season to taste with salt and pepper. Taste for seasoning by frying a little piece of the meat mixture and tasting it. Once you're happy with the seasoning cover and let sit in the fridge overnight.
3. Set oven at 325 degrees, then add egg mixture to meat and using you hands mix until well incorporated. Place meat mixture in a loaf pan then cover with parchment paper followed by foil. Place the loaf pan in a larger roasting pan then add boiling water to the roasting pan until it's half way up the loaf  pan. Cook until the internal temperature is 160 degrees, about 1 hour.
4. Remove from heat then place a foil wrapped piece of cardboard cut so that it just fits inside the roasting pan on the parchment paper. Place a few cans on the cardboard to weigh down the pâté and when it's cool enough transfer the weighted pâté to the fridge and let sit overnight before slicing and serving.

*While there aren't any dungeness crabs wandering around the Yukon, all residents can have a reciprocal fishing license with Alaska. And in season crabs are easy to find in Whitehorse.

CURRIED CRAB AND COCONUT SOUP

Serves 4

CRAB STOCK
Shells and bodies of 4 dungeness crabs
1 teaspoon black peppercorns
1 onion, halved
4 garlic cloves, crushed
1 carrot, quartered
Water, to cover

1. Combine crab bodies and shells, black peppercorns, onion, garlic and carrot in a large pot and cover with water. Bring t a simmer and cook for 90 minutes. Strain and allow to cool.

CURRIED COCONUT CRAB SOUP

*If you have a food processor combine the onion, chili, ginger, lemongrass, and cilantro in the processor and pulse until finely chopped. 

1 tablespoon coconut oil
1 small onion, finely chopped
1 thai bird chili, finely chopped
1, 2 inch piece of ginger, finely chopped
1 stalk lemongrass, finely chopped
1 small bunch cilantro, finely chopped
1 tablespoon curry powder
4 cups crab stock
1 can coconut milk
1 teaspoon fish sauce
Salt, to taste
Lime juice, to taste
Chopped cilantro, to garnish
Sliced scallions, to garnish

1. Heat coconut oil until shimmering in a large pot over medium high heat. Add onion, chili, ginger, lemongrass and cilantro and cook stirring often until the onion just begins to brown and everything is very aromatic. Add curry powder and continue to cook until curry powder begins to toast,a bout 5 minutes.
2. Add crab stock and bring to a simmer, cook for 45 minutes then strain. Place infused stock back in a clean pot and bring back to a simmer. Add coconut milk and fish sauce then season to taste with salt and lime juice then serve garnished with cilantro and lime juice.

BROWN SUGAR SMOKED PAPRIKA GRAVLAX

Serves 4

8 ounces dark brown sugar
8 ounces kosher salt
1/2 teaspoon smoked paprika
1, 2 pound salmon filet (skin on)

1. Mix together sugar and salt and spread half the mixture in a pyrex pan big enough to hold the salmon. Place salmon skin side down on salt mixture then the top of salmon with smoked paprika. Cover the salmon with the remaining salt mixture then cover with plastic wrap and place two or three cans on top of the salmon to press it down. Refrigerate overnight.
2. Remove the salmon from the salt mixture and rinse under cold water to remove any excess. Pat dry with paper towels then slice thinly and serve.