Tuesday, March 15, 2011

Snow Geese

Hunting is encouraged for snow geese in New York state with the season extended until April 15, a bag limit of 25 per day, and no possession limit! According the the NYS DEC, there is an overabundance of Snow Geese on the Atlantic Flyway, increasing from about 50,000 birds in the 1960's to over a million birds in recent years. The overabundance of snow geese is detrimental to fragile habitats. Thousands of geese can be found in Seneca County fields. So, stock up the larder and help with conservation efforts!
(photo courtesy of Keith Tidball)

BBQ Goose

breast meat from 1 goose, about 2 lbs, boneless and skinless
1-2 T. of olive oil or butter
1 large onion, chopped
3 cloves garlic, crushed
2-4 cups apple juice or chicken stock
favorite barbecue sauce

Heat olive oil in a large skillet and brown the goose breasts for a few minutes on each side. Transfer to a slow cooker and add the onion, garlic, and enough juice or stock to cover the meat. Simmer on low heat for 6-8 hours. This can also be done in a dutch oven or braising pan placed in the oven at 300 degrees for 3+ hours (make sure the liquid does not cook off). The meat should be tender and easily shredded when done. Remove the goose meat from the pan and shred the meat. Discard the cooking liquid. Mix the goose meat with your favorite BBQ sauce and heat through. Great for sandwiches. Should serve about 8.

Tuesday, March 1, 2011

Rabbit until February 28th....Hasenpfeffer

Rabbit closed February 28th in Seneca County, yet it is open until March 20th in the north country. Hasenpfeffer is a traditional German rabbit dish made by first marinating the rabbit and then braising it with other vegetables in a stew. Kuneytown Sportsmen club had a rabbit and squirrel derby on February 26th and served up this dish afterwards. It was enjoyed by all, including the twelve-year-old young lady who won the rabbit derby and learned how to make the stew!


2 dressed rabbits (about 2 lbs each), cut into quarters

2 cups red
1 cup water
2-3 cloves garlic, minced
1 T. Worcestershire sauce
2 tsp Italian seasoning or Herb de Provence
10 whole peppercorns

1/2 cup flour
4-6 slices bacon
1 cup sliced mushrooms
1 cup chopped onion
1 clove garlic, minced
1/2 cup chopped carrot
1 cup dry red wine
salt and pepper to taste
1/2 cup sour cream

In a large glass bowl (not metal) combine marinade ingredients (wine through peppercorns) and add the rabbit pieces. Turn to coat, cover the bowl and refrigerate for 2 to 3 days, turning the rabbit every now and then.

When it is time to cook, remove the rabbit from the marinade and flour the pieces (this can be done in a zip lock bag or on a plate). In a Dutch oven or braising pan, cook the bacon until just crisp. Add rabbit pieces and brown on all sides. Remove with a slotted spoon to a plate. Add mushrooms, onions, carrot, and garlic and saute 3-5 minutes. Pour in 1 cup of red wine and gently scrape the bottom of the pan with a wooden spoon (deglaze the pan). Add the rabbit back to the stew and gently stir. Cover and simmer the stew for about 1 hour. Stir in the sour cream at the end and serve the Hasenpfeffer over noodles. Serves about 4.