Discover Philippe April-LeQuéré, the passionate soul behind the blog Prise du jour
We’re excited to introduce our newest Sportchief ambassador: Philippe April-LeQuéré, the man behind Prise du jour. A devoted enthusiast of hunting, fishing, and foraging, his passion for nature took root from a young age, as he spent countless hours in a boat with his grandfather, fishing rod in hand. Unbeknownst to him, his grandfather planted the seeds of a passion that would grow into a true way of life.
An early introduction to hunting
At the age of 14, Philippe began his hunting experiences, marked by long hours of patience and waiting while deer hunting. For four years, he had only one chance to harvest a nice buck, but his shot missed the target. This experience did not satisfy the adrenaline-seeking teenager, which led him to turn to competitive swimming until adulthood. It wasn’t until he was 26 that he felt an irresistible call of nature, prompting him to pick up his weapons and fishing rods once again.
The quest for self-sufficiency
It was during the harvest of his first partridge that Philippe faced an existential question: was he comfortable with the idea of taking a life to nourish himself, or did he prefer that someone else did it for him? This reflection was pivotal and marked the beginning of his journey toward learning the art of hunting and self-sufficiency. The best advice he received about hunting, and which proved most useful, is: "Proper preparation before heading out to hunt is key. One must thoroughly study their game, understand its habitat and habits, as this combination helps to maximize success." Regarding fishing, he recommends not being afraid to take risks: "Dare to step off the beaten path. If everyone is trolling for trout, try jigging instead. A different approach can be surprisingly effective!"
"At home, I'm about 80% self-sufficient. However, I still enjoy occasionally getting some fattier cuts. While game meat is delicious, it is quite lean." - Philippe April-LeQuéré
The birth of the forest cuisine blog
Through hunting and fishing, Philippe noticed that many people complained about the game meat’s woody taste, to the point where some hunters had given up the activity because they didn't like the flavor. After talking with them, he realized that the issue stemmed from improper meat preparation. This led to the creation of the blog Prise du jour. On this site, Philippe shares simple and delicious recipes for game meat, fish, and edible plants. Through these recipes, he helps his followers rediscover and appreciate every part of their catches.
Recipes for every occasion
Philippe has shared over a hundred recipes on his blog, covering a range of meats and fish. When we asked if he had faced any particular challenges with a wild meat or fish, he mentioned moose tongue:: "It took a lot of research to find an appropriate way to use this cut of meat in a dish that everyone would enjoy. The result? Moose tongue tacos. The recipe is online and will soon be available in video format… if all goes well this week!"
A continuing culinary adventure
Today, Philippe continues to share his recipes on his blog, but for over a year, he has also been filming his hunting and fishing adventures for social media. Through these experiences, he provides memorable moments for his followers and offers advice to help new hunters discover this unifying activity. Prise du jour is not just a blog; it's a true community of nature enthusiasts, guided by Philippe April's expertise and love for the outdoors. "I love experiencing things with people around me, sharing with experienced individuals, or even introducing this passion to new enthusiasts. I think it’s important to share the beautiful nature we have in Quebec and to teach best practices so that they can succeed while aiming for the sustainability of this nature,", he concludes. We are very fortunate to welcome him to the Sportchief family!
3 tips for cooking game meat
1. Which wild meat do you prefer to cook for your pleasure?
"I am a fan of braised meat, especially tougher cuts like shanks (osso buco) or neck, as the tissues that make the meat tough contain a lot of collagen. Slow cooking through braising helps melt this collagen, making the meat tender and absolutely delicious."
2. What are the simplest tips for enjoying moose meat?
"Two tips: cook the meat very slowly or quickly. The key is to choose the right cut of meat and apply the appropriate cooking method. For steaks, I prefer to keep them rare so they stay tender, while for stew cuts, it's best to braise or cook them slowly for 6 to 12 hours, depending on the recipe."
3. Which wild meat, fish, or foraged food deserves more attention in your opinion?
"I recommend the brant goose, a game often underestimated. Although some say it is inedible, this meat has a unique flavor that pairs very well with slightly sweet sauces or can be used ground in tasty recipes like a bolognese sauce or a hamburger."
