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Lodge Recipes

Bubbly hot goose stew with cheese biscuits!

Goose Stew with Cheese Biscuits

Goose Stew with Cheese Biscuits. This will warm you up!

Bubbly hot goose stew for cool fall evenings and cold winter nights. Goose Stew recipe from page 22 of Black Currants & Caribou. Cheese Biscuits recipe on page 49 of Blueberries & Polar Bears. Cookbooks by Helen Webber & Marie Woolsey.

Goose Stew Ingredients:

  • 10 goose breasts, cut in chunks, (if you are using Canada Geese 6 breasts should be enough)
  • 1 cup (250 mL) chopped onion
  • 3 garlic cloves, crushed
  • 2 bay leaves
  • 1 cup (250 mL) dry red wine
  • 1 tsp. (5 mL) salt
  • 1 tbsp. (15 mL) Dymond Lake Seasoning (DSL) OR 1 tsp. (5 mL) seasoned salt, 1 tsp. (5 mL) seasoned pepper
  • 6 cups (1.5 L) beef stock (and water to cover)
  • 3 cups (750 mL) sliced carrots
  • 1 cup (250 mL) chopped celery
  • 5 cups (1.25 L) diced potatoes
  • ¼ cup (60 mL) flour
  • ½ cup (120 mL) cold water

Goose Stew Directions:

  1. Combine the goose, onion, garlic, bay leaves, red wine, salt, DLS, and beef stock in a large pot and simmer until the meat is tender, 2-4 hours. Add water to cover as needed.
  2. Add the carrots, celery and potatoes to the meat mixture in the pot; return to boil and simmer until the vegetables are just barely tender, approximately 20-25 minutes.
  3. Thicken the stew with paste made by adding the ¼ cup (60 mL) of flour to ½ cup (125 mL) of cold water.

Serves 6-8.
Cheese Biscuits Ingredients:

Occasionally, you want a change from traditional tea biscuits. A hint of cheese gives a tasty alternative. These drop biscuits are ideal for the busy cook.

  • 2 cups (500 mL) flour
  • 4 tsp. (20 mL) baking powder
  • ½ tsp. (2 mL) salt
  • ¾ cup (175 mL) butter OR margarine
  • 2 cups (500 mL) finely grated cheese*
  • 1cup (250 ML) water

Cheese Biscuits Directions:

  1. Put flour, baking powder and salt in bowl. Add butter and cut in with pastry blender until fairly well blended. Small lumps are alright.
  2. Add cheese and stir in with fork, carefully separating any cheese that has lumped together.
  3. Add water all at once and stir with a fork just until blended.
  4. Drop batter by heaping tablespoons (about 25 mL) on to an ungreased baking sheet.
  5. Bake at 450 degrees F (230 degrees C) for 10-12 minutes. Jagged peaks on the tops of the biscuits will be browned. Remove the biscuits from the tray immediately.

Makes 15 large biscuits.

SERVING SUGGESTION: Serve warm for an evening snack or to accompany a light lunch. Or with goose stew :)

*Use Cheddar or Mozzarella or a mixture or experiment with any hard cheese. Cheese should be only loosely packed when measuring.

The Cranberry Queen

by Mike Reimer, Churchill Wild

The Cranberry Queen, Helen Webber, on the shores of Hudson Bay at Seal River Heritage Lodge.

The Cranberry Queen, Helen Webber, on the shores of Hudson Bay at Seal River Heritage Lodge.

What do 5,000,000 Cranberries look like?

Why not ask the Cranberry Queen, who has personally handled each one of those delectable beauties. Helen Webber, the Grand Queen of the Webber/Churchill Wild empire, has spent the last 40 Septembers faithfully collecting buckets and buckets of incredibly tasty wild cranberries with which to complement the lodges’ Arctic cuisine.

It takes some real dedication to the needs of the palate to spend all those cold fall afternoons crouched over the berry patch all the while keeping a sharp eye out for wandering polar bears. Many recipes for our bestselling cookbook series Blueberries and Polar Bears were developed by Helen and friend Marie Woolsey using these marvelous berries to enhance a variety of meals at the lodges.

Additional cranberry pickers are always welcome! From L to R, Mike Reimer, Helen Webber, Krysten Martens, Karli Reimer.

Additional cranberry pickers are always welcome! From L to R, Mike Reimer, Helen Webber, Krysten Martens, Karli (Reimer) Friesen.

Wild cranberries vastly surpass any tame grown berries for flavour, texture and gourmet pizzazz, and one taste of these tundra delicacies over snow goose pie or roasted turkey pretty much ensures the supermarket variety stays on the shelf. And let’s not forget one of our all-time favourites, Cranberry Cake with Butter Sauce!

Helen Webber, Seal River Lodge

Helen Webber. Cranberry Queen and Cookbook Author. At home on the tundra.

This past fall while cooking (yesssss, Helen is still working!) for the Arctic Safari at Seal River Lodge, Helen took a little time to harvest the bountiful crop of berries sprayed across the tundra near the lodge.

Along with her trusty assistants, Helen hauled in 300 cups of crimson berries in six hours, setting a new record for the foodie team and likely establishing Helen as the most prolific cranberry picker of all time! I’m thinking there must be a spot in the Guinness record books for this category.

Hopefully some of the kids and grandkids pick up on this talent, as Helen keeps threatening to hang up her bucket for good soon.

Greenhouse on the edge of the Arctic

by Mike Reimer, Churchill Wild

Fresh tomatoes grown at Seal River!

Guests on our Arctic Safari will enjoy fresh tomatoes grown at Seal River!

Churchill Wild, in its quest to be as ecologically responsible as possible, has long been a proponent of country foods and the 100 mile diet. Our kitchens harvest and prepare a variety of wild berries, game dishes and wild caught fish much to the delight of discerning palates from around the globe.

El “Presidente”, better known as Jeanne Webber-Reimer, has inherited all the looks and intelligence of her mother Helen and the stick-to-it-ness of her father Doug. For years Doug has been successfully growing a variety herbs and vegetables at North Knife Lake Fishing Lodge.

Jeanne has always been convinced we could grow vegetables at Seal River, enabling us to serve fresh picked produce on site, which not only tastes a hundred times better than anything picked green in Mexico and shipped thousands of kilometers to our doorstep, but that is also much more environmentally friendly.

Guide Terry Elliot provided the building prowess while Mike collected and mixed local soils, seaweed and compost. As a result, Seal River Heritage Lodge is now blessed with the most northern green house (ok green hutch for now!) in Manitoba on the shores of the Hudson Bay.

Guests this week at our Arctic Safari will be the first to enjoy fresh tomatoes grown on the Arctic shores of Hudson Bay!

Marie’s Pastry Recipe and Apple Pie Filling – Blueberries & Polar Bears Cookbook Series

Apple Pie Delicious - Marie's Pastry Recipe - Blueberries & Polar Bears Cookbook

Apple Pie Delicious! Thanks Marie!

 Marie’s Pastry and Apple Pie Filling

(Helen) Let’s talk about pastry! From my experience with my three daughters and the women who have worked with me at the lodges, pastry is one of the most intimidating challenges they face. Marie and I don’t use the same recipes for our pastry. Hers is slightly saltier and mine is slightly sweeter. They are both non-fail and they bring rave reviews whether we use them for our main course pies or desserts. We have shared these recipes with sisters, children and friends and they all have moved from the “I can’t make pastry” class to “Hey, this is easy!”

These make enough for 3, 2-crust pies. If you don’t need it all, just roll the dough into 1-crust-sized balls, store them in a freezer bag and either refrigerate or freeze. Bring the dough to room temperature before rolling out.


  • 5 ½ cups Flour 1.375 L
  • 2 tsp. Salt 10ml
  • 1 lbs. Lard 500g
  • 1 Egg
  • 2 tbsp. Vinegar 30ml
  • Cold water



  1. Mix together the flour and salt.
  2. Cut in the lard with a pastry blender until the moisture is crumbly and the lard is distributed like little peas throughout the flour.
  3. Break the egg into a measuring cup; beat with a fork and add the vinegar. Beat again and add water ot the 1-cup (250ml) mark. Pour the water mixture around the edge of the flour mixture while stirring with a fork. Be sure to moisten all the flour. Divide the dough into 6 equal balls. (1 ball equals 1 pie crust)
  4. Sprinkle a board of counter top liberally with flour and roll out dough with a floured rolling pin, adding more flour if necessary. Place the dough in a pie plate, add filling and cover with the top crust. Cut vents to allow the steam to escape.

Makes pastry for 3 double-crust pies or 6 single-crust pies.

NOTE: Never throw away leftover pastry! Make Cinnamon Pastry Rolls. Roll out any amount of pastry in a rectangular shape. Spread with butter, sprinkle liberally with brown sugar and cinnamon. Roll up, starting from a long side. Cut into 1”(2-3cm) slides and put on an ungreased baking pan. Bake at 450*F (230*C) for 10 minutes, or until slightly browned.

Blueberries & Polar Bears Cookbook

Blueberries & Polar Bears

Apple Pie Filling


  • 7 cups Sliced, pared apples 1.75 L
  • 1 cup Sugar 250 ml
  • 2 tsp. Cinnamon 10ml
  • 1 tbsp. Butter 15ml



Combine first 3 ingredients and spread in a prepared, unbaked, pastry shell. Dot with butter. Cover with top crust and cut vents. Bake at 450*F (230*C) for 15 minutes. Reduce heat to 350*F (180*C) for 50-55 minutes longer.

From Blueberries & Polar Bears, Page 185, Desserts

Seviche! A refreshing Latin American inspired appetizer.

Seviche! A refreshing Latin American inspired appetizer.

Seviche! A refreshing Latin American inspired appetizer.

Seviche is a refreshing Latin American inspired appetizer. The lime juice “cooks” the fish; besides adding a wonderful flavor, it also makes it firm and opaque.


  • 1 lbs.+ Mild, white-fleshed fish 500g +
  • 2 cups Lime juice 500 mL
  • 1 Green pepper, seeded & diced
  • 3 Tomatoes, ripe, medium sized, dice (peel and seed optional)
  • 1/3 cup Olive oil 75 mL
  • ¼ cup White vinegar 60 mL
  • 3 tbsp. Chopped fresh parsley OR 1 ½ tsp. (7 mL) dried 45 mL
  • 1 tbsp. Chopped fresh oregano OR ½ tsp. (2 mL) dried 15 mL
  • ¾ tsp. Salt 3 mL
  • ½ tsp. Black pepper 2 mL
  • 1 tsp. Tabasco sauce 5 mL
  • 5 tbsp. White sugar 75 mL
  • 1 Garlic clove, finely diced



  1.  Cut fish in ½” (2 cm) pieces. Put it in a 1-quart (1 L) glass (NOT METAL) container and add lime juice. Mix well.
  2. Dice green pepper & tomatoes. Add fish along with all other ingredients. Mix well.
  3. Cover and refrigerate. Mix every ½ hour for 2-3 hours. It will keep for a week under refrigeration but is at its best from the 2nd-4th days.
  4. Serve as an appetizer on lettuce leaves or crackers.

Makes 1 quart (1 L)