Adam Berkelmans

Adam Berkelmans, also known as The Intrepid Eater, is a passionate ambassador for real food and a proponent of nose-to-tail eating. He spends his time between Ottawa and a cozy lake house north of Kingston, Ontario with his partner, Kathy, and his Small Munsterlander, Arrow. When not cooking, he can be found hunting, fishing, foraging, gardening, reading, traveling, and discovering new ways to find and eat food.

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Braised and shredded turkey meat is coated in a caramel sauce and served with white rice and cucumber slices in a white bowl
Vietnamese Coconut Braised Wild Turkey Thighs

Braised wild turkey in this umami-rich sauce is salty, sweet, and satisfying The first time…

Shredded grouse meat and smacked cucumbers are tossed with an Asian sesame dressing and served in a colorful bowl
Cold Grouse Salad with Smashed Cucumbers and Chili Crisp

Beat the heat this summer with this cold, crisp, spicy salad of fresh cucumber and…

Three walleye cheeks in a creamy sauce, served alongside wild rice, on a white plate.
Pickerel Cheeks and Wild Rice with a Creamy Morel Vermouth Sauce

Inspired by the wild foods of Manitoba, this recipe highlights the flavor of walleye with…

A close-up image of rice porridge with grouse meat, morel mushrooms, carrot, celery, and a scallion garnish
Ruffed Grouse and Morel Dakjuk (Korean Rice Porridge)

Rice porridge is the ultimate comfort food, with an extra-special touch of wild grouse meat…

A colorful pasta salad with turkey meatballs, tomatoes, chickpeas, spinach, and orzo pasta.
Warm Orzo Salad with Wild Turkey Meatballs

Grind your turkey trimmings to make delicious meatballs that pair well with this warm pasta…

Mexican-inspired wild turkey schnitzel with avocado crema and pico de gallo served atop the breaded schnitzel, all atop a white plate
Mexican-Inspired Wild Turkey Schnitzel

A delicious, cross-cultural combination of the satisfying crispiness of breaded turkey with the fresh ingredients…