The Wild Chef

Martin and Hugue go deer hunting in Quebec’s Eastern Townships, but this time, they're hunting with crossbows, not guns.

Martin and Hugue take off to Kamouraska, the eel capital of Quebec to fish for eel in a tractor. After catching their dinner, the hosts make roasted eel and an eel and onion tart.

Martin and Hugue fly away to Quebec’s Far North, leaving their trusty stove and pick-up behind. Once there, the two adventurers jump onto their skidoos and zoom off to explore the surreal Arctic landscape. They try everything from seal hunting to ice fishing, with a stop for cold water diving in between. Outside in the snow, Martin and Hugue cook mussels render seal fat, fry up some fish and finish up with an Arctic hare.

Martin and Hugue hit the road again. This time they’re going shark fishing in Yarmouth, Nova Scotia. Their goal? To hook and then cook a shark aboard their fishing boat, miles out at sea.

Martin and Hugue are off to Quebec’s Magdalen Islands, off the coast of PEI. A 17-hour journey to make one of Martin’s cooking fantasies come true: to go deep sea diving to collect all the shellfish he can from the bottom of the ocean and make the seafood platter of his dreams.

Who knew? Only 20 minutes outside Montreal you can fish (and eat!) sturgeon. Martin and Hugue join a local fisherman to catch these prehistoric fish, hoping against hope to catch one with eggs so they can make caviar, one of Martin’s all-time favourite things to eat.

Recipes from this episode Woodcock Italian Breakfast Woodcock Stock Stuffed Peppers with Woodcock Woodcock on Strings ("A la Ficelle")