Wild Grill TV

Colours of the Woods

Lindsay prepares venison tenderloin with roasted vegetables.

This Pie is Meaty

Pizza on the grill is a thing and Lindsay prepares multiple varieties.

Caribbean Winter Warm Up

A touch of Caribbean heat is perfect for juicy elk steaks.

The Waters hold Rainbows too

Lindsay cooks cedar planked rainbow trout on the grill with a taste of maple.

This bear heads south of the border

Taco night is a thing and Lindsay slow cooks bear tacos on the Napoleon grill.

Plucked from the Sky

From the sky to the pan, seared duck with a mushroom rice is on the menu.

Finger licking Good

When a craving of burgers hits, this elk burger with brie and a blueberry jam will hit the spot.

This rack won't hurt a bit

Lindsay grills a mighty bison rib rack on the Napoleon and serves it with creamy garlic mashed potatoes.

The king of the west coast rivers

Lindsay proves that salmon doesn't have to be just cooked with lemon with this Wild and Spicy salmon recipe.

Talk to me Goose

Canada goose prepared with an Asian flare will definitely make your mouth water.

Oh Deer is that a Pasta Soup?

Lindsay shows how to make a traditional dish of lasagna into a wild game lasagna soup on the grill.

This Little Piggy goes all the way to the Grill

Wild boar on the Rotisserie then smothered in BBQ sauce is sure to be a hit on the BBQ.

Having a Beer with the Unicorn of the Woods

For those cool days there is nothing better than a stew and this episode Lindsay cooks a moose stew with beer bread.