Thursday, May 24, 2012

Friday, March 9, 2012

Venison Workshop this Weekend! (and meatball recipe)

Seneca County Cornell Cooperative Extension is hosting a venison and meat preparation workshop on Saturday, March 10th from 10AM-noon in their conference room located in Waterloo (308 Main Street Shop Center, 3rd floor). Venison is a healthy, lean source of protein that is very tasty if properly prepared. Seneca County and the surrounding Finger Lakes area have abundant populations of white tail deer to hunt. If you love eating venison or if you have had an unpleasant experience eating venison and have the notion that the meat is gamey or tough (or others in your family feel this way), then this hands on workshop is for you! Learn ways to tenderize deer meat with proper marinades, cooking methods, and meat preparation. We will also discuss the important science behind safely canning meat and making jerky. Learning to safely can animal products is a great solution to limited freezer space when considering buying local meat or hunting.

Participants will learn how to can meat and also taste samples during this hands-on workshop. They will also receive a recipe book. Space is limited and advanced registration is required, so please call Seneca County Cornell Cooperative Extension to register: 315-539-9251

Below is a recipe that will be sampled at the workshop.

Venison Meatballs

1 lb ground venison

2 eggs, stirred

6 T. grated parmesan cheese

½ cup breadcrumbs or quick oats

1 or 2 T. olive oil

¼ cup chopped fresh parsley

1 T. Italian seasonings (thyme, oregano, basil)

1 clove minced garlic

¼ cup minced onion (optional)

½ tsp salt

½ tsp black pepper

In a large bowl mix all ingredients. Form into 1½ inch meatballs.

Lightly oil a large, heavy skillet or use a non-stick sauté pan and cook the meatballs over medium heat until brown and cooked through, turning frequently. About 15 minutes. The meatballs can also be cooked in the oven at 375 degrees for about 25-30 minutes, until cooked through.

Enjoy your meatballs with your favorite sauce or in a sandwich.

Friday, January 6, 2012

Scooby Snacks

Here is a goose treat the whole family will enjoy. Julie, who supplied the recipe, says this is her kids' favorite kind of meat. So, with a few days left of the waterfowl season (except for snow geese), try to get down some geese.

Scooby Snacks
1 lb of goose breast meat, sliced into thin strips
1-2 cups Chiavetta's Marinade or other vinegary marinade
1 T. olive oil
1/2 cup flour (optional)

Place thinly sliced, skinless goose meat in a glass or ceramic bowl or pan. Pour in marinade and turn to evenly coat the goose pieces. Let this marinate for 15 minutes to overnight (this marinade is strong and will be very vinegary if you leave the meat in it for more than a few hours). Put the olive oil in a large fry pan over medium high heat. You may lightly dust the meat with the flour, shaking off excess flour. Pan fry the goose (either lightly floured or not) in the hot olive oil for a few minutes until the meat is cooked through and lightly browned. You can eat these up as snacks for the whole family or as part of a meal.