Monday, December 20, 2010
Monday, December 6, 2010
2 T. flour
1-2 t. Cajun seasoning
1 lb. boneless, skinless pheasant breast cut into 3/4" strips
1 1/2 cups corn flake cereal
Monday, November 8, 2010
The fall season for wild turkey is only two weeks long in Seneca County and ended November 5th. However, it is still open in neighboring counties to the east (i.e. Cayuga) and to the south of Seneca (i.e. Tompkins). Check out NYS DEC's website for a map of turkey hunting seasons. The NYS DEC website also has tips for successful and safe turkey hunting.
Friday, October 29, 2010
Braised Duck with Sweet & Sour Cabbage
Wine: Pinot Noir from Sheldrake Point Winery
Feature Food: Duck
1 4-5 pound duck, cleaned and left whole with skin on
1 cup prunes
1 tart apple
¼ cup oil
sprinkle of salt and pepper
Preheat oven 450 degrees. Place duck on rack in a roasting pan. Fill the cavity with the apples and prunes. Sprinkle with oil and salt and pepper. Roast Duck for 25 minutes. Reduce oven temp to 350 degrees. Continue to roast about 1hour and 15 minutes. Allow duck to cool and remove the skin, pull off all the duck meat . You can pull off the cavity and keep to one side.
The Braised Cabbage
1 small chef onion sliced
1 tart apple sliced
8 cups of red cabbage sliced really thin
2 cups cider vinegar
½ cup cane sugar
1 tsp celery seed
1 cup thick slab bacon sliced
1 tsp salt
2 cups fennel sliced
Place all ingredients in a pot and simmer for an hour on medium heat. Add the duck meat to the braised cabbage and reheat slightly. Served topped with sour cream and chives.
Monday, September 27, 2010
Wednesday, August 18, 2010
Wednesday, July 28, 2010
Smoked Lake Trout Spread
3/4 lb. smoked trout fillets (any species)
1/2 cup sour cream, light preferably
8 oz. cream cheese, low fat preferably, room temperature
2 Tbsp. fresh lemon juice
1 tsp. grated lemon zest/rind
1 Tbsp. horseradish mustard
1-2 Tbsp. finely chopped red onion or shallot
1/4 tsp pepper (or to taste)
2 Tbsp. fresh chopped parsley and/or dill
Flake the smoked trout and add it along with all remaining ingredients to a food processor or blender. Blend until almost smooth. Serve on cracker or bread as an appetizer with perhaps a sprig of parsley or dill for garnish. Will keep for up to 5 days if covered and kept refrigerated.
If you are out of crackers on a Sunday afternoon, here is an easy cracker recipe...
Sesame Thyme Crackers
1 1/4 cup whole grain white flour (all purpose will work)
2 T. olive oil
1/2 t. salt
4 T. cold water
3 T. sesame seeds
1 T. fresh or dried thyme (or other herbs)
Mix all ingredients in a food processor until dough forms a ball (dough can also be mixed by hand). Roll the dough out on parchment paper placed on a cookie sheet (or just directly on a cookie sheet) to 1/8" thickness and cut into squares. Bake at 400 degrees for 10-15 minutes, until golden brown and crisp.
Wednesday, June 30, 2010
Recipe was developed by Cagey T.
Red, White, and Blue Venison Burger
1.5 lbs. ground venison meat
1/2 cup diced sweet onion, such as vidalia, red, or shallot
1/2 cup diced sun-dried tomatoes
1/2 cup crumbled blue cheese
1-2 Tbsp. olive oil
1 egg or just egg white
1 Tbsp Italian seasoning (or 1 tsp thyme, 1 tsp oregano, 1 tsp parsley flakes)
salt and pepper to taste
Mix all ingredients and form into 6 hamburger patties. Grill patties until cooked through. You can top patties with additional blue cheese and chives. It is important to not over cook venison or it will dry out due to it's lack of fat, which also makes it a healthy choice of meat! Serves 6.
Monday, June 7, 2010
Seneca Lake is renown as a trout fishery. Every year over Memorial Day weekend the National Lake Trout Derby is held with the largest Brown, Landlocked Salmon or Lake Trout taking home a $5,000 Grand Prize. Trout is delicious on the grill, smoked, or in almost any Salmon recipe. Below are some photos of filleting to compliment this previous post description of the technique,
Friday, April 30, 2010
Tuesday, April 6, 2010
Wednesday, March 10, 2010
The Snow Geese have arrived, and there are thousands of them in the county! New York State DEC has once again implemented a special snow goose season from March 11-April 15, 2010 with a daily bag limit of 15 Snows. This is a conservation effort to control the number of Snow Geese which have grown significantly over the past 50 years and are damaging the arctic tundra where they breed. You can read more about this at NYS DEC and get information on the hunting regulations. Also, the Artic Goose Joint Venture (AGJV) is a multi-agency partnership between the federal governments of the U.S., Canada and Mexico, along with some States, Provinces and Ducks Unlimited, that was established to further understand and manage North America's geese. AGJV has a great website, including a snow goose cookbook!
Monday, February 22, 2010
Thursday, January 7, 2010
Duck for Brunch
1 duck breast (both halves)
1 clove minced garlic
1 T. fresh parsley, if available
1 T. olive oil
Thinly slice fresh duck breast. Heat olive oil in a saute pan or iron skillet over medium heat. Add duck, garlic, parsley, and salt and pepper to taste. Saute the duck for a few minutes until cooked. Best served rare or medium rare for tenderness but cook according to your preference. Serve with eggs and brunch fixings in lieu of traditional bacon or sausage.
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