The Ministry of Forest, Lands and Natural Resources provides a map to the various regions of the province outlining the fish and wildlife management units.
The Culture of Hunting in Canada by 
Cover
Table of Contents
The 1966 Wild Game Cookery book by Edith Adams encourages its readers to take full advantage of hunting season as a way to stretch the household budget. Among the most seasonal game meats listed in this cookbook are venison, wild fowl, moose, wolf, bear, and elk, and almost all seasonal game is prepared with the same fragrant herbs and ingredients to ‘tame’ the flavour, such as bay leaves, juniper berries, onions, potatoes, garlic, and almost always accompanied with bacon. This cookbook says more about gender roles than the availability of wild game, however. The thrill of the hunt and providing freshly caught meat for one’s family is an age-old practice, one that does not seem as popular today as it once was. Traditionally, it was a man’s role to go on the hunt, as it was considered a sport for men, and an avenue to provide sustenance for their families. According to Edith Adams, the wife has a duty during the hunting season, and “the hunter’s good lady is torn between two sets of feelings: (1) appreciation of what free meat will do for her family budget and (2) consternation as to what to do with the birds or other wild game in order that they will reach the table hot and appetizing, nicely tamed with herbs and good cooking” (1).
