tag:blogger.com,1999:blog-90435680227464748162024-03-13T15:14:14.545-07:00The Wild Harvest TableFish, Game and Other Wild Eats in Seneca County, New YorkUnknownnoreply@blogger.comBlogger51125tag:blogger.com,1999:blog-9043568022746474816.post-32153221709922865812012-05-24T11:58:00.003-07:002012-05-30T16:22:58.444-07:00Wild Harvest Table has a new homeHello All,<br />
<br />
This blog has a new home on the Cornell server...check it out at <a href="http://wildharvesttable.com/">http://wildharvesttable.com/</a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-9043568022746474816.post-16436362717615576962012-03-09T10:06:00.005-08:002012-03-09T10:38:00.731-08:00Venison Workshop this Weekend! (and meatball recipe)<p class="MsoNormal" align="center" style="font-weight: normal; text-align: justify; "><span><span style="font-size: 100%; text-align: left; ">Seneca County Cornell Cooperative Extension is hosting a venison and meat preparation workshop on Saturday, March 10</span><sup style="text-align: left; ">th</sup><span style="font-size: 100%; text-align: left; "> from 10AM-noon in their conference room located in Waterloo (308 Main Street Shop Center, 3</span><sup style="text-align: left; ">rd</sup><span style="font-size: 100%; text-align: left; "> floor).</span><span style="font-size: 100%; text-align: left; "> </span><span style="font-size: 100%; text-align: left; ">Venison is a healthy, lean source of protein that is very tasty if properly prepared.</span><span style="font-size: 100%; text-align: left; "> </span><span style="font-size: 100%; text-align: left; ">Seneca County and the surrounding Finger Lakes area have abundant populations of white tail deer to hunt. </span><span style="font-size: 100%; text-align: left; "> </span><span style="font-size: 100%; text-align: left; ">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!</span><span style="font-size: 100%; text-align: left; "> </span><span style="font-size: 100%; text-align: left; ">Learn ways to tenderize deer meat with proper marinades, cooking methods, and meat preparation.</span><span style="font-size: 100%; text-align: left; "> </span><span style="font-size: 100%; text-align: left; ">We will also discuss the important science behind safely canning meat and making jerky.</span><span style="font-size: 100%; text-align: left; "> </span><span style="font-size: 100%; text-align: left; ">Learning to safely can animal products is a great solution to limited freezer space when considering buying local meat or hunting.</span></span></p> <p class="MsoNormal" style="font-weight: normal; text-align: justify; "><span><o:p> </o:p><span style="font-size: 100%; text-align: left; ">Participants will learn how to can meat and also taste samples during this hands-on workshop.</span><span style="font-size: 100%; text-align: left; "> </span><span style="font-size: 100%; text-align: left; ">They will also receive a recipe book.</span><span style="font-size: 100%; text-align: left; "> </span><span style="font-size: 100%; text-align: left; ">Space is limited and advanced registration is required, so please </span><b style="font-size: 100%; text-align: left; ">c</b><b style="font-size: 100%; text-align: left; ">all Seneca County Cornell Cooperative Extension to register: 315-539-9251 </b></span></p><p class="MsoNormal" style="text-align: left; "><span>Below is a recipe that will be sampled at the workshop.</span></p><p class="MsoNormal" style="text-align: left; "><b><u><span><br /></span></u></b></p><p class="MsoNormal" style="text-align: left; "><b><u><span>Venison Meatballs</span></u></b></p><p class="MsoNormal" style="text-align: left; "></p><p class="MsoNormal"><span>1 lb ground venison</span></p><p class="MsoNormal"><span style="font-size: 100%; ">2 eggs, stirred</span></p> <p class="MsoNormal"><span>6 T. grated parmesan cheese<o:p></o:p></span></p> <p class="MsoNormal"><span>½ cup breadcrumbs or quick oats<o:p></o:p></span></p> <p class="MsoNormal"><span>1 or 2 T. olive oil<o:p></o:p></span></p> <p class="MsoNormal"><span>¼ cup chopped fresh parsley<o:p></o:p></span></p> <p class="MsoNormal"><span>1 T. Italian seasonings (thyme, oregano, basil)<o:p></o:p></span></p> <p class="MsoNormal"><span>1 clove minced garlic<o:p></o:p></span></p> <p class="MsoNormal"><span>¼ cup minced onion (optional)<o:p></o:p></span></p> <p class="MsoNormal"><span>½ tsp salt<o:p></o:p></span></p> <p class="MsoNormal"><span><span>½ tsp black pepper</span><span><o:p></o:p></span></span></p><p></p><p class="MsoNormal" style="text-align: left; "></p><p class="MsoNormal"><span>In a large bowl mix all ingredients. Form into 1½ inch meatballs. <o:p></o:p></span></p> <p class="MsoNormal"><span><span style="font-size: 100%; ">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.</span><span style="font-size: 100%; "> </span><span style="font-size: 100%; ">About 15 minutes.</span><span style="font-size: 100%; "> The meatballs can also be cooked in the oven at 375 degrees for about 25-30 minutes, until cooked through.</span></span></p> <p class="MsoNormal"><span style="font-size: 100%; ">Enjoy your meatballs with your favorite sauce or in a sandwich.</span></p><p style="font-family: Georgia, serif; "></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-9043568022746474816.post-19354913438298381522012-01-06T11:30:00.001-08:002012-01-07T13:58:27.625-08:00Scooby Snacks<a href="http://4.bp.blogspot.com/-p8w11ZiCW1o/Twi_ecI0eXI/AAAAAAAAASo/9quPztmW-us/s1600/goose%2Bimage%2Bfrom%2BNature%2BPic%2527s.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 133px;" src="http://4.bp.blogspot.com/-p8w11ZiCW1o/Twi_ecI0eXI/AAAAAAAAASo/9quPztmW-us/s200/goose%2Bimage%2Bfrom%2BNature%2BPic%2527s.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5695012258480159090" /></a><br /><a href="http://1.bp.blogspot.com/-HEGq1FDK99M/Twi_C0sLqoI/AAAAAAAAASc/beHc-y9mRok/s1600/scooby%2Bdoo.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 162px;" src="http://1.bp.blogspot.com/-HEGq1FDK99M/Twi_C0sLqoI/AAAAAAAAASc/beHc-y9mRok/s200/scooby%2Bdoo.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5695011784034593410" /></a><br /><br /><br /><br /><br /><br /><br /><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div>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.</div><div><div><br /></div><div><u>Scooby Snacks</u></div><div>1 lb of goose breast meat, sliced into thin strips</div><div>1-2 cups Chiavetta's Marinade or other vinegary marinade</div><div>1 T. olive oil</div><div>1/2 cup flour (optional)</div><div><br /></div><div>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.</div><div><br /></div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-9043568022746474816.post-57121266034448850022011-11-30T08:21:00.000-08:002012-01-04T04:49:39.469-08:00Grandpa's Venison Burgers<a href="http://4.bp.blogspot.com/-TiLq7bVq2ms/TtZhSRV2doI/AAAAAAAAARM/y9aNQjcvNDQ/s1600/venison%2Bburger.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 182px; height: 200px;" src="http://4.bp.blogspot.com/-TiLq7bVq2ms/TtZhSRV2doI/AAAAAAAAARM/y9aNQjcvNDQ/s200/venison%2Bburger.JPG" alt="" id="BLOGGER_PHOTO_ID_5680834946495051394" border="0" /></a><div style="text-align: center;"><span class="Apple-style-span">photo by Jodi Richards<br /><br /></span></div><p class="MsoNormal"><span style="line-height: 115%;font-family:";font-size:12pt;">“This is a new spin on my grandpa’s recipe for venison burgers. As an avid fisher and hunter, he often served these delicious burgers to my dad, aunt and uncle when they were growing up. Grandpa uses the sausage to give the lean venison some extra fat to hold the patties together on the grill. I’ve added the spices and peppers to give it a little extra heat!” – Megan Moore, dietetic intern with Seneca County Cornell Cooperative Extension.<o:p></o:p></span></p><p class="MsoNormal"><span style="line-height: 115%;font-family:";font-size:12pt;"><br /></span></p> <p class="MsoNormal"><b><span style="line-height: 115%;font-family:";font-size:12pt;">Grandpa David’s Venison Burgers<o:p></o:p></span></b></p> <p class="MsoNormal"><span style=";font-family:";font-size:12pt;">Makes 6 burgers.<o:p></o:p></span></p> <p class="MsoNormal"><span style=";font-family:";font-size:12pt;">1 lb ground venison<o:p></o:p></span></p> <p class="MsoNormal"><span style=";font-family:";font-size:12pt;">2 Italian sausages<o:p></o:p></span></p> <p class="MsoNormal"><span style=";font-family:";font-size:12pt;">1 small onion<o:p></o:p></span></p> <p class="MsoNormal"><span style=";font-family:";font-size:12pt;">½ cup mushrooms<o:p></o:p></span></p> <p class="MsoNormal"><span style=";font-family:";font-size:12pt;">1 teaspoon black pepper<o:p></o:p></span></p> <p class="MsoNormal"><span style=";font-family:";font-size:12pt;">½ teaspoon cayenne pepper<o:p></o:p></span></p> <p class="MsoNormal"><span style=";font-family:";font-size:12pt;">½ teaspoon cumin<o:p></o:p></span></p> <p class="MsoNormal"><span style=";font-family:";font-size:12pt;">½ teaspoon dried thyme<o:p></o:p></span></p> <p class="MsoNormal"><span style=";font-family:";font-size:12pt;">For extra heat, 1-2 Tablespoons diced jalapeno or poblano pepper (about 1whole jalapeno or 1/3 of a whole poblano)<o:p></o:p></span></p> <p class="MsoNormal"><span style=";font-family:";font-size:12pt;">Hamburger buns <o:p></o:p></span></p> <p class="MsoNormal"><span style="line-height: 115%;font-family:";font-size:12pt;"><br /></span></p><p class="MsoNormal"><span style="line-height: 115%;font-family:";font-size:12pt;">Peel and dice half of the onion into ¼” pieces. Wipe the mushrooms with a damp paper towel then dice into ¼” pieces. If using jalapeno or poblano, rinse the pepper and dice to ¼” pieces. (For less heat, remove the seeds and sauté the peppers in oil before adding into the meat. For more heat, add the seeds and uncooked peppers.)<o:p></o:p></span></p> <p class="MsoNormal"><span style="line-height: 115%;font-family:";font-size:12pt;">Remove sausage from casing if necessary. Mix ground venison, sausage, onion, mushrooms, peppers if using, and spices by hand. Divide into 6 even portions, about 3 ounces each. Shape the patties into thick rounds with a slight impression in the middle of each.<o:p></o:p></span></p> <p class="MsoNormal"><span style="line-height: 115%;font-family:";font-size:12pt;">Grill patties on preheated flattop griddle or two sided grill. The patties will be very lean so it is best not to cook them on a grated grill as they may fall apart. Cook until a <a href="http://senecawildharvest.blogspot.com/2011/04/italian-venison-burgers.html">thermometer inserted into the center of a patty reads at least 160</a></span><span style="line-height: 115%;font-family:Symbol;font-size:12pt;"><a href="http://senecawildharvest.blogspot.com/2011/04/italian-venison-burgers.html">°</a></span><span style="line-height: 115%;font-family:";font-size:12pt;"><a href="http://senecawildharvest.blogspot.com/2011/04/italian-venison-burgers.html"> F. </a><o:p></o:p></span></p> <p class="MsoNormal"><span style="line-height: 115%;font-family:";font-size:12pt;">Top with your favorite hamburger toppings (suggested: lettuce, tomato, onion and barbeque sauce) and enjoy!</span></p><p class="MsoNormal"><span style="line-height: 115%;font-family:";font-size:12pt;"><br /></span></p><p class="MsoNormal"><a href="http://3.bp.blogspot.com/-H1OsRcJMs2k/TtZi4x4PuII/AAAAAAAAARg/Z5-zW8R3hDs/s1600/Megan%2527s%2BVenison%2BBurger%2BLabel.bmp"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 148px; height: 320px;" src="http://3.bp.blogspot.com/-H1OsRcJMs2k/TtZi4x4PuII/AAAAAAAAARg/Z5-zW8R3hDs/s320/Megan%2527s%2BVenison%2BBurger%2BLabel.bmp" alt="" id="BLOGGER_PHOTO_ID_5680836707575904386" border="0" /></a><br /><span style="line-height: 115%;font-family:";font-size:12pt;"><o:p></o:p></span></p> <p class="MsoNormal"><span style="line-height: 115%;font-family:";font-size:12pt;"><o:p> </o:p></span></p> <p class="MsoNormal"><span class="Apple-style-span"><span class="Apple-style-span" style="line-height: 18px;"><br /></span></span></p> <p class="MsoNormal"><span class="Apple-style-span"><span class="Apple-style-span" style="line-height: 18px;"><br /></span></span></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-9043568022746474816.post-13430669597584026132011-11-02T08:23:00.000-07:002012-01-05T09:00:17.375-08:00Venison (or goose) JerkyClean out the freezer of last year's venison by making some jerky to snack on during this hunting season. Jerky is really quite easy to make, yet it takes some time and reliable, science-based recipes must be followed. One reason to use last year's deer from your freezer for making jerky is because game meat should be frozen at 5 degrees Fahrenheit or below for at least 20 days to kill the Trichinella parasite that causes the disease, trichinosis. Other reasons could be proper rotation of your freezer space, defrosting your freezer before restocking it with this year's quarry, and jerky tastes great!<div><br /></div><div><u><a href="http://www.uga.edu/nchfp/publications/uga/prep_safe_jerky.pdf">Preparing Jerky</a></u></div><div><ul><li>Take about 2lb of meat out of the freezer, choosing a cut that will slice well, such as steaks, chops or roasts. Place the meat in the refrigerator to defrost. Partially frozen meat is easier to slice. Do not defrost the meat at room temperature because this will allow bacteria to multiply and potentially cause an unsafe product. Trim fat from the meat and slice the meat into slices no thicker than 1/4 inch. Slice with the grain if a chewy jerky is desired and across the grain if a more brittle, tender jerky is preferred. </li><li>Make a jerky marinade by combining 1/4 cup soy sauce, 1 T. Worcestershire sauce, dash of pepper, garlic powder, and onion powder, and 1 t. of hickory smoke flavored salt (or regular salt if you can't find this). Combine all of the marinade ingredients in a shallow glass or ceramic (not metal) pan and place meat in the pan, being sure to coat all of the pieces with the marinade. Cover and refrigerate the marinating meat for 1-2 hours or overnight (product will taste saltier the longer it is marinated). </li><li>Remove the pan from the refrigerator and place meat along with the marinade in a skillet or pan and place on the stove over medium high heat and bring to a boil. Boil the mixture for 5 minutes (this will kill any bacteria by reaching 160 degrees Fahrenheit). Remove the strips of meat and place to drain on clean absorbent towels. </li><li>Arrange the meat strips on dehydrator trays with the meat close together but not touching. If you are dehydrating in an oven, place meat on metal racks that are placed on cooking sheets to catch the drippings. Place the racks in a dehydrator or convection oven preheated to 140-145 degrees. For more information on using a dehydrator, convection or regular oven to dehydrate food see the <a href="http://www.mycce.org/monroe/documents/2011_Drying_Foods_in_New_York_State.pdf">Drying Food in NYS publication</a> from Cornell Cooperative Extension. Begin checking the meat after about 3 hours to see if it is dry. It should crack, but not break when bent.</li><li>For more information see "Preparing Safer Jerky" from Cooperative Extension found <a href="http://www.uga.edu/nchfp/publications/uga/prep_safe_jerky.pdf">here</a>.</li><li>Goose breast meat can also be prepared the same way.</li></ul></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-9043568022746474816.post-44661414485202267622011-10-12T10:11:00.000-07:002011-10-12T10:39:08.855-07:00Duck Kabobs<a href="http://1.bp.blogspot.com/-4bxM1o_pH8A/TpXPx3vy5vI/AAAAAAAAAQs/F1JacEWCuJs/s1600/Grilled%2Bduck%2Bwith%2Bveggie%2Bkabobs%2BLabel.bmp" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 92px; height: 200px;" src="http://1.bp.blogspot.com/-4bxM1o_pH8A/TpXPx3vy5vI/AAAAAAAAAQs/F1JacEWCuJs/s200/Grilled%2Bduck%2Bwith%2Bveggie%2Bkabobs%2BLabel.bmp" border="0" alt="" id="BLOGGER_PHOTO_ID_5662660562173224690" /></a><br /><a href="http://3.bp.blogspot.com/-RnZkjhgni-s/TpXPbKy7AWI/AAAAAAAAAQg/x-a3WYyvI6k/s1600/grilled%2Bduck%2Bkabobs.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 50px; height: 50px;" src="http://3.bp.blogspot.com/-RnZkjhgni-s/TpXPbKy7AWI/AAAAAAAAAQg/x-a3WYyvI6k/s200/grilled%2Bduck%2Bkabobs.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5662660172149621090" /></a><br />Youth days for waterfowl season were last weekend October 8-9. If your junior hunter connected with any ducks over the weekend or you're just looking forward to the regular season, <a href="http://www.dec.ny.gov/outdoor/28888.html">which opens October 22nd</a>, try this simple recipe sure to please everyone. <div><br /></div><div><b>Grilled Duck and Veggie Kabobs</b></div><div><span class="Apple-style-span">recipe adapted and photo from allrecipes.com</span></div><div><br /></div><div>4 skinned, boned duck breasts</div><div>2 yellow squash</div><div>2 cups of broccoli</div><div>1/2 pint of cherry tomatoes</div><div>2 Tablespoons olive oil</div><div>2 Tablespoons lemon juice</div><div>8 presoaked wooden or metal skewers</div><div><br /></div><div>Marinade:</div><div>1/4 cup Worcestershire sauce</div><div>2 Tablespoons olive oil</div><div>1/2 teaspoon hot sauce</div><div>2 Tablespoons minced garlic</div><div>1/4 teaspoon black pepper<br /><div><br /></div><div>Cut the duck breast into 2" pieces. Mix the marinade ingredients together and coat the duck pieces in the marinade for at least 30 minutes or up to 24 hours.</div></div><div>Wash the vegetables and cut the squash and broccoli into 2" pieces, making sure there is room to put the skewer through. Toss in 2 tablespoons of olive oil. </div><div><br /></div><div>When the meat is done marinading, thread the meat and vegetables onto the skewer, allow 1/4 - 1/2" space between the vegetables and the meat. Grill the skewers over medium high heat until vegetables have a slight char and meat is cooked through, about 3 minutes a side. Sprinkle with lemon juice and serve hot.</div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-9043568022746474816.post-8362695759699622252011-09-26T11:38:00.000-07:002011-09-27T13:24:07.593-07:00Teriyaki Goose Salad<a href="http://4.bp.blogspot.com/-WsUPGSMdSXM/ToIweKcXePI/AAAAAAAAAQY/XDG3vZ4VPGg/s1600/canada_goose_3.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 140px;" src="http://4.bp.blogspot.com/-WsUPGSMdSXM/ToIweKcXePI/AAAAAAAAAQY/XDG3vZ4VPGg/s200/canada_goose_3.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5657137376688306418" /></a><br /><br /><br /><a href="http://3.bp.blogspot.com/-SbIei861qpc/ToIspUblK3I/AAAAAAAAAQI/iKR8crsCzjo/s1600/Teriyaki%2BGoose%2BLabel%2B%25284%2529.bmp" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 148px; height: 320px;" src="http://3.bp.blogspot.com/-SbIei861qpc/ToIspUblK3I/AAAAAAAAAQI/iKR8crsCzjo/s320/Teriyaki%2BGoose%2BLabel%2B%25284%2529.bmp" border="0" alt="" id="BLOGGER_PHOTO_ID_5657133170301414258" /></a><br /><br /><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div>Early <a href="http://www.dec.ny.gov/outdoor/28496.html">season for Canada goose</a> has just ended and will open again on October 22. Marinades are a good call for goose breast to help tenderize the meat and to enhance the flavor. Goose is an excellent source of iron.<div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 11px; background-color: rgb(255, 255, 255); "><span class="Apple-style-span">photo from:</span></span><span class="Apple-style-span" style="color: rgb(255, 255, 255); font-family: Arial, Helvetica, sans-serif; font-size: 11px; background-color: rgb(255, 255, 255); ">© </span></div><div><span class="Apple-style-span" style="color: rgb(51, 51, 51); font-family: Arial, Helvetica, sans-serif; font-size: 11px; background-color: rgb(241, 242, 242); ">© <a href="http://www.flickr.com/photos/29646404@N06/2918639318/" style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; color: rgb(153, 0, 0); text-decoration: none; border-top-width: 0px; border-right-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; border-bottom-width: 0px; border-style: initial; border-color: initial; ">bev edukabc</a>, Georgia, October 2008</span></div><div><u><br /></u></div><div><u><br /></u></div><div><u><br /></u></div><div><u><br /></u></div><div><u><br /></u></div><div><u><br /></u></div><div><u>Teriyaki Goose Salad</u></div><div><br /></div><div>1 lb. goose breast meat </div><div>1/4 cup olive oil</div><div>1/4 cup low-sodium soy sauce</div><div>1-2 T. rice wine vinegar or sherry</div><div>1 T. minced fresh ginger ( or 1 t. powdered)</div><div>1 T. minced garlic</div><div>1-2 T. brown sugar</div><div>cayenne pepper to taste</div><div>10 oz. mixed greens (salad lettuces)</div><div>2 T. slivered almonds</div><div>3/4 cup mandarin orange slices or sliced plums</div><div>2 T. Asian flavored salad dressing</div><div><br /></div><div>To make the teriyaki marinade: mix olive oil, soy sauce, vinegar (or sherry), ginger, garlic, brown sugar and pinch of cayenne in a small glass or ceramic bowl (not metal), using a whisk or fork to combine ingredients well. If using a whole goose breast, pierce the meat all over with a fork and then place it in the teriyaki marinade or you can thin slice the goose and place it in the marinade. The meat can marinate for as little as an hour (turning the meat over a few times) or as long as a day or two in the refrigerator (again turn the meat a few times during the marinating process). </div><div><br /></div><div>After desired amount of marinating time, remove the meat from the marinade. If using a whole breast, grill, pan fry or broil the goose meat for 5-8 minutes a side. The meat should be medium rare or medium, as it will get tough if cooked longer than this. After cooking, let the whole breast rest a few minutes and then cut the meat into slices. If using goose slices straight from the marinade, pan fry for a few minutes until meat is cooked to medium rare or medium. </div><div><br /></div><div>Place the cooked goose on the greens with the fruit, nuts, and dressing and gently toss the salad to combine the ingredients.</div><div><br /></div><div>Serves 3-4.</div></div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-9043568022746474816.post-52846629288556690122011-08-12T13:23:00.000-07:002011-08-29T10:40:56.099-07:00Brain FoodFish, especially fatty fish such as salmon and lake trout, are a good source of <a href="http://www.umm.edu/altmed/articles/omega-3-000316.htm">Omega-3 fatty acid</a>s which helps brain function. Omega-3 has also been linked to cardiovascular health. The <a href="http://www.heart.org/HEARTORG/GettingHealthy/NutritionCenter/Fish-101_UCM_305986_Article.jsp">American Heart Association recommends</a> eating at least two servings of fish a week and offers good advice on the risk vs. benefits of eating fish. Some fish, especially older and larger predatory fish, contain high levels of mercury and/or PCBs. These contaminants can adversely effect fetal and infant development, so women and young children are advised against eating these fish, especially from certain water sources. Fortunately, many of the lakes in our region, including Seneca and Cayuga Lakes, do not have chemical contamination warnings and can be consumed weekly as part of a nutritious meal. Below is a chart from the<a href="http://www.health.ny.gov/environmental/outdoors/fish/fish.htm#finger"> NYS Department of Health about eating sport fish </a>which specifically shows waters that have contamination concerns in the Finger Lakes Region. Eating a variety of species per month is also recommended.<div><span class="Apple-style-span" style="background-color: rgb(255, 255, 255);font-family:verdana,arial,sans-serif;font-size:12px;"><h2 id="finger" face="tahoma,verdana,arial,sans-serif" size="1.5em" style="padding: 0px; margin: 0.833em 0px; color: rgb(63, 122, 63); font-weight: 600; vertical-align: top; background-color: rgb(255, 255, 187);">Finger Lakes Region</h2><p style="color: rgb(0, 0, 0); font-family: verdana,arial,sans-serif; font-size: 12px; padding: 0px; margin: 1em 0px; line-height: 1.1667em;"><a href="http://www.health.ny.gov/environmental/outdoors/fish/fish.htm#content" style="color: rgb(0, 0, 239); text-decoration: none;">Return to top</a></p><h3 style="padding: 0px; margin: 1em 0px; color: rgb(49, 99, 50); font-weight: 600; vertical-align: top;font-family:tahoma,verdana,arial,sans-serif;font-size:1.25em;">Women under 50 years and children under 15 years</h3><p style="color: rgb(0, 0, 0); font-family: verdana,arial,sans-serif; font-size: 12px; padding: 0px; margin: 1em 0px; line-height: 1.1667em;">Don't eat any fish from the waters listed below.</p><h3 style="padding: 0px; margin: 1em 0px; color: rgb(49, 99, 50); font-weight: 600; vertical-align: top;font-family:tahoma,verdana,arial,sans-serif;font-size:1.25em;">All others</h3><p style="color: rgb(0, 0, 0); font-family: verdana,arial,sans-serif; font-size: 12px; padding: 0px; margin: 1em 0px; line-height: 1.1667em;">Should follow the advice listed below.</p><table summary=" " style="border-collapse: collapse;"><tbody><tr><th scope="col" style="border: 1px solid black; padding: 2px; margin: 0px; background-color: rgb(187, 227, 187); color: black; font-family: verdana,arial,sans-serif; font-size: 10pt; font-weight: bold; text-align: center; vertical-align: bottom;">Water [*] (County)</th><th scope="col" style="border: 1px solid black; padding: 2px; margin: 0px; background-color: rgb(187, 227, 187); color: black; font-family: verdana,arial,sans-serif; font-size: 10pt; font-weight: bold; text-align: center; vertical-align: bottom;">Species</th><th scope="col" style="border: 1px solid black; padding: 2px; margin: 0px; background-color: rgb(187, 227, 187); color: black; font-family: verdana,arial,sans-serif; font-size: 10pt; font-weight: bold; text-align: center; vertical-align: bottom;">Advice</th><th scope="col" style="border: 1px solid black; padding: 2px; margin: 0px; background-color: rgb(187, 227, 187); color: black; font-family: verdana,arial,sans-serif; font-size: 10pt; font-weight: bold; text-align: center; vertical-align: bottom;">Chemical(s) of Concern</th></tr><tr><td rowspan="2" style="border: 1px solid black; padding: 2px; margin: 0px; color: black; font-family: verdana,arial,sans-serif; font-size: 12px; vertical-align: top;"><strong>Canadi</strong><strong>ce Lake</strong> [10] (Ontario)</td><td style="border: 1px solid black; padding: 2px; margin: 0px; color: black; font-family: verdana,arial,sans-serif; font-size: 12px; vertical-align: top;">Lake trout over 23"</td><td style="border: 1px solid black; padding: 2px; margin: 0px; color: black; font-family: verdana,arial,sans-serif; font-size: 12px; vertical-align: top;"><strong>Don't eat</strong></td><td style="border: 1px solid black; padding: 2px; margin: 0px; color: black; font-family: verdana,arial,sans-serif; font-size: 12px; vertical-align: top;">PCBs</td></tr><tr><td style="border: 1px solid black; padding: 2px; margin: 0px; color: black; font-family: verdana,arial,sans-serif; font-size: 12px; vertical-align: top;">Brown trout and smaller lake trout</td><td style="border: 1px solid black; padding: 2px; margin: 0px; color: black; font-family: verdana,arial,sans-serif; font-size: 12px; vertical-align: top;">Eat up to one meal per month</td><td style="border: 1px solid black; padding: 2px; margin: 0px; color: black; font-family: verdana,arial,sans-serif; font-size: 12px; vertical-align: top;">PCBs</td></tr><tr><td style="border: 1px solid black; padding: 2px; margin: 0px; color: black; font-family: verdana,arial,sans-serif; font-size: 12px; vertical-align: top;"><strong>Chenango River</strong> [34]</td><td style="border: 1px solid black; padding: 2px; margin: 0px; color: black; font-family: verdana,arial,sans-serif; font-size: 12px; vertical-align: top;">Walleye over 22"</td><td style="border: 1px solid black; padding: 2px; margin: 0px; color: black; font-family: verdana,arial,sans-serif; font-size: 12px; vertical-align: top;">Eat up to one meal per month</td><td style="border: 1px solid black; padding: 2px; margin: 0px; color: black; font-family: verdana,arial,sans-serif; font-size: 12px; vertical-align: top;">Mercury</td></tr><tr><td style="border: 1px solid black; padding: 2px; margin: 0px; color: black; font-family: verdana,arial,sans-serif; font-size: 12px; vertical-align: top;"><strong>Irondequoit Bay</strong> [9] (Monroe)</td><td style="border: 1px solid black; padding: 2px; margin: 0px; color: black; font-family: verdana,arial,sans-serif; font-size: 12px; vertical-align: top;">Carp</td><td style="border: 1px solid black; padding: 2px; margin: 0px; color: black; font-family: verdana,arial,sans-serif; font-size: 12px; vertical-align: top;"><strong>Don't eat</strong></td><td style="border: 1px solid black; padding: 2px; margin: 0px; color: black; font-family: verdana,arial,sans-serif; font-size: 12px; vertical-align: top;">PCBs, Mirex</td></tr><tr><td style="border: 1px solid black; padding: 2px; margin: 0px; color: black; font-family: verdana,arial,sans-serif; font-size: 12px; vertical-align: top;"><strong>Keuka Lak</strong><strong>e</strong> [11] (Yates & Steuben)</td><td style="border: 1px solid black; padding: 2px; margin: 0px; color: black; font-family: verdana,arial,sans-serif; font-size: 12px; vertical-align: top;">Lake trout over 25"</td><td style="border: 1px solid black; padding: 2px; margin: 0px; color: black; font-family: verdana,arial,sans-serif; font-size: 12px; vertical-align: top;">Eat up to one meal per month</td><td style="border: 1px solid black; padding: 2px; margin: 0px; color: black; font-family: verdana,arial,sans-serif; font-size: 12px; vertical-align: top;">DDT</td></tr><tr><td style="border: 1px solid black; padding: 2px; margin: 0px; color: black; font-family: verdana,arial,sans-serif; font-size: 12px; vertical-align: top;"><strong>Koppers Pond</strong> [12] (Chemung)</td><td style="border: 1px solid black; padding: 2px; margin: 0px; color: black; font-family: verdana,arial,sans-serif; font-size: 12px; vertical-align: top;">Carp</td><td style="border: 1px solid black; padding: 2px; margin: 0px; color: black; font-family: verdana,arial,sans-serif; font-size: 12px; vertical-align: top;">Eat up to one meal per month</td><td style="border: 1px solid black; padding: 2px; margin: 0px; color: black; font-family: verdana,arial,sans-serif; font-size: 12px; vertical-align: top;">PCBs</td></tr><tr><td rowspan="2" style="border: 1px solid black; padding: 2px; margin: 0px; color: black; font-family: verdana,arial,sans-serif; font-size: 12px; vertical-align: top;"><strong>Lake Ontar</strong><strong>io</strong> [8]
<br />- Whole lake
<br />Harvest/possession of Lake Ontario American eel is prohibited per NYS DEC Regulations.</td><td style="border: 1px solid black; padding: 2px; margin: 0px; color: black; font-family: verdana,arial,sans-serif; font-size: 12px; vertical-align: top;">Channel catfish, carp, lake trout over 25" and brown trout over 20"</td><td style="border: 1px solid black; padding: 2px; margin: 0px; color: black; font-family: verdana,arial,sans-serif; font-size: 12px; vertical-align: top;"><strong>Don't eat</strong></td><td style="border: 1px solid black; padding: 2px; margin: 0px; color: black; font-family: verdana,arial,sans-serif; font-size: 12px; vertical-align: top;">PCBs, Mirex, Dioxin</td></tr><tr><td style="border: 1px solid black; padding: 2px; margin: 0px; color: black; font-family: verdana,arial,sans-serif; font-size: 12px; vertical-align: top;">Chinook salmon, rainbow trout, white sucker, smaller lake trout, smaller brown trout and coho salmon over 25"</td><td style="border: 1px solid black; padding: 2px; margin: 0px; color: black; font-family: verdana,arial,sans-serif; font-size: 12px; vertical-align: top;">Eat up to one meal per month</td><td style="border: 1px solid black; padding: 2px; margin: 0px; color: black; font-family: verdana,arial,sans-serif; font-size: 12px; vertical-align: top;">PCBs, Mirex, Dioxin</td></tr><tr><td style="border: 1px solid black; padding: 2px; margin: 0px; color: black; font-family: verdana,arial,sans-serif; font-size: 12px; vertical-align: top;">- West of Point Breeze</td><td style="border: 1px solid black; padding: 2px; margin: 0px; color: black; font-family: verdana,arial,sans-serif; font-size: 12px; vertical-align: top;">White perch</td><td style="border: 1px solid black; padding: 2px; margin: 0px; color: black; font-family: verdana,arial,sans-serif; font-size: 12px; vertical-align: top;"><strong>Don't eat</strong></td><td style="border: 1px solid black; padding: 2px; margin: 0px; color: black; font-family: verdana,arial,sans-serif; font-size: 12px; vertical-align: top;">PCBs, Mirex, Dioxin</td></tr><tr><td style="border: 1px solid black; padding: 2px; margin: 0px; color: black; font-family: verdana,arial,sans-serif; font-size: 12px; vertical-align: top;">- East of Point Breeze</td><td style="border: 1px solid black; padding: 2px; margin: 0px; color: black; font-family: verdana,arial,sans-serif; font-size: 12px; vertical-align: top;">White perch</td><td style="border: 1px solid black; padding: 2px; margin: 0px; color: black; font-family: verdana,arial,sans-serif; font-size: 12px; vertical-align: top;">Eat up to one meal per month</td><td style="border: 1px solid black; padding: 2px; margin: 0px; color: black; font-family: verdana,arial,sans-serif; font-size: 12px; vertical-align: top;">PCBs, Mirex, Dioxin</td></tr><tr><td rowspan="4" style="border: 1px solid black; padding: 2px; margin: 0px; color: black; font-family: verdana,arial,sans-serif; font-size: 12px; vertical-align: top;"><strong>Onon</strong><strong>daga Lake</strong> [14] (Onondaga)</td><td style="border: 1px solid black; padding: 2px; margin: 0px; color: black; font-family: verdana,arial,sans-serif; font-size: 12px; vertical-align: top;">Largemouth bass and smallmouth bass over 15" and walleye</td><td style="border: 1px solid black; padding: 2px; margin: 0px; color: black; font-family: verdana,arial,sans-serif; font-size: 12px; vertical-align: top;"><strong>Don't eat</strong></td><td style="border: 1px solid black; padding: 2px; margin: 0px; color: black; font-family: verdana,arial,sans-serif; font-size: 12px; vertical-align: top;">Mercury, PCBs</td></tr><tr><td style="border: 1px solid black; padding: 2px; margin: 0px; color: black; font-family: verdana,arial,sans-serif; font-size: 12px; vertical-align: top;">Carp, channel catfish and white perch</td><td style="border: 1px solid black; padding: 2px; margin: 0px; color: black; font-family: verdana,arial,sans-serif; font-size: 12px; vertical-align: top;"><strong>Don't eat</strong></td><td style="border: 1px solid black; padding: 2px; margin: 0px; color: black; font-family: verdana,arial,sans-serif; font-size: 12px; vertical-align: top;">PCBs, Mercury, Dioxin</td></tr><tr><td style="border: 1px solid black; padding: 2px; margin: 0px; color: black; font-family: verdana,arial,sans-serif; font-size: 12px; vertical-align: top;">All fish not listed</td><td style="border: 1px solid black; padding: 2px; margin: 0px; color: black; font-family: verdana,arial,sans-serif; font-size: 12px; vertical-align: top;">Eat up to one meal per month</td><td style="border: 1px solid black; padding: 2px; margin: 0px; color: black; font-family: verdana,arial,sans-serif; font-size: 12px; vertical-align: top;">Mercury, PCBs</td></tr><tr><td style="border: 1px solid black; padding: 2px; margin: 0px; color: black; font-family: verdana,arial,sans-serif; font-size: 12px; vertical-align: top;">Brown bullhead and pumpkinseed</td><td style="border: 1px solid black; padding: 2px; margin: 0px; color: black; font-family: verdana,arial,sans-serif; font-size: 12px; vertical-align: top;">Eat up to four meals per month</td><td style="border: 1px solid black; padding: 2px; margin: 0px; color: black; font-family: verdana,arial,sans-serif; font-size: 12px; vertical-align: top;">Mercury, PCBs</td></tr><tr><td style="border: 1px solid black; padding: 2px; margin: 0px; color: black; font-family: verdana,arial,sans-serif; font-size: 12px; vertical-align: top;"><strong>Rushford</strong><strong> Lake</strong> [7] (Allegany)</td><td style="border: 1px solid black; padding: 2px; margin: 0px; color: black; font-family: verdana,arial,sans-serif; font-size: 12px; vertical-align: top;">Walleye</td><td style="border: 1px solid black; padding: 2px; margin: 0px; color: black; font-family: verdana,arial,sans-serif; font-size: 12px; vertical-align: top;">Eat up to one meal per month</td><td style="border: 1px solid black; padding: 2px; margin: 0px; color: black; font-family: verdana,arial,sans-serif; font-size: 12px; vertical-align: top;">Mercury</td></tr><tr><td style="border: 1px solid black; padding: 2px; margin: 0px; color: black; font-family: verdana,arial,sans-serif; font-size: 12px; vertical-align: top;"><strong>Seneca River</strong> [15]
<br />- Downstream of Lock 24 at Baldwinsville</td><td colspan="3" style="border: 1px solid black; padding: 2px; margin: 0px; color: black; font-family: verdana,arial,sans-serif; font-size: 12px; vertical-align: top;">See Onondaga Lake</td></tr><tr><td style="border: 1px solid black; padding: 2px; margin: 0px; color: black; font-family: verdana,arial,sans-serif; font-size: 12px; vertical-align: top;"><strong>Skaneateles Creek</strong> [13]
<br />- From dam at Skaneateles to Seneca River (Onondaga)</td><td style="border: 1px solid black; padding: 2px; margin: 0px; color: black; font-family: verdana,arial,sans-serif; font-size: 12px; vertical-align: top;">Brown trout over 10"</td><td style="border: 1px solid black; padding: 2px; margin: 0px; color: black; font-family: verdana,arial,sans-serif; font-size: 12px; vertical-align: top;">Eat up to one meal per month</td><td style="border: 1px solid black; padding: 2px; margin: 0px; color: black; font-family: verdana,arial,sans-serif; font-size: 12px; vertical-align: top;">PCBs</td></tr><tr><td style="border: 1px solid black; padding: 2px; margin: 0px; color: black; font-family: verdana,arial,sans-serif; font-size: 12px; vertical-align: top;"><strong>Susque</strong><strong>hanna River</strong> [35]</td><td style="border: 1px solid black; padding: 2px; margin: 0px; color: black; font-family: verdana,arial,sans-serif; font-size: 12px; vertical-align: top;">Walleye over 22"</td><td style="border: 1px solid black; padding: 2px; margin: 0px; color: black; font-family: verdana,arial,sans-serif; font-size: 12px; vertical-align: top;">Eat up to one meal per month</td><td style="border: 1px solid black; padding: 2px; margin: 0px; color: black; font-family: verdana,arial,sans-serif; font-size: 12px; vertical-align: top;">Mercury</td></tr><tr><td style="border: 1px solid black; padding: 2px; margin: 0px; color: black; font-family: verdana,arial,sans-serif; font-size: 12px; vertical-align: top;"><strong>All waters <em>not listed above</em></strong> in the Finger Lakes Region: All ages men, women and children</td><td style="border: 1px solid black; padding: 2px; margin: 0px; color: black; font-family: verdana,arial,sans-serif; font-size: 12px; vertical-align: top;">All fish species</td><td colspan="2" style="border: 1px solid black; padding: 2px; margin: 0px; color: black; font-family: verdana,arial,sans-serif; font-size: 12px; vertical-align: top;">Eat up to four meals per month</td></tr></tbody></table><p style="color: rgb(0, 0, 0); font-family: verdana,arial,sans-serif; font-size: 12px; padding: 0px; margin: 1em 0px; line-height: 1.1667em;">Note: The specific advisories for the waters listed above also apply to tributaries and connected waters if there are no barriers to stop the fish from crossing, such as dams or falls.</p></span><div>
<br /></div><div>Here is an easy, nutritious fish recipe that kids like too!</div><div><div>
<br /></div><div><u>Cre</u><u>amy Dijon Fish Fillets</u></div></div></div><div>1 lb. firm, skinless, boneless, fish fillets (such as trout, salmon, perch, etc)</div><div>1/2 cup mayonnaise (low fat)</div><div>2 T. Dijon-style mustard</div><div>3 T. grated Parmesan cheese</div><div>black pepper to taste</div><div>
<br /></div><div>Preheat broiler with oven rack in proper position. Rinse the fillets, pat dry and place on a broiler pan (you may want to <u>lightly</u> grease the pan with some oil to prevent sticking). In a small bowl, mix the mayonnaise, mustard, cheese and pepper. Spread this mixture evenly over the fish fillets. Broil the fillets for 4-7 minutes, depending on the size and thickness of the fish, or just until the fish flakes with a fork. Do not overcook or the fish will be dry. Serves 3-4.</div><div>
<br /></div><div><div><span><span class="Apple-style-span" style="background-color: rgb(255, 255, 255);font-family:verdana,arial,sans-serif;font-size:12px;"><span class="Apple-style-span" style="background-color: rgb(255, 255, 255);font-family:verdana,arial,sans-serif;font-size:12px;"><span class="Apple-style-span" style="background-color: rgb(255, 255, 255);font-family:verdana,arial,sans-serif;font-size:12px;"><span class="Apple-style-span" style="background-color: rgb(255, 255, 255);font-family:verdana,arial,sans-serif;font-size:12px;"><span class="Apple-style-span" style="background-color: rgb(255, 255, 255);font-family:verdana,arial,sans-serif;font-size:12px;"><span class="Apple-style-span" style="background-color: rgb(255, 255, 255);font-family:verdana,arial,sans-serif;font-size:12px;"><span class="Apple-style-span" style="background-color: rgb(255, 255, 255);font-family:verdana,arial,sans-serif;font-size:12px;"><span class="Apple-style-span" style="background-color: rgb(255, 255, 255);font-family:verdana,arial,sans-serif;font-size:12px;"><span class="Apple-style-span" style="background-color: rgb(255, 255, 255);font-family:verdana,arial,sans-serif;font-size:12px;"><span class="Apple-style-span" style="background-color: rgb(255, 255, 255);font-family:verdana,arial,sans-serif;font-size:12px;"><span><span class="Apple-style-span" style="background-color: rgb(255, 255, 255);font-family:verdana,arial,sans-serif;font-size:12px;"><span><span class="Apple-style-span" style="background-color: rgb(255, 255, 255);font-family:verdana,arial,sans-serif;font-size:12px;"><span><span class="Apple-style-span" style="background-color: rgb(255, 255, 255);font-family:verdana,arial,sans-serif;font-size:12px;"><h3 style="padding: 0px; margin: 1em 0px; color: rgb(49, 99, 50); font-weight: 600; vertical-align: top;font-family:tahoma,verdana,arial,sans-serif;font-size:1.25em;"><span><span class="Apple-style-span" style="background-color: rgb(255, 255, 255);font-family:verdana,arial,sans-serif;font-size:12px;"><span><span class="Apple-style-span" style="background-color: rgb(255, 255, 255);font-family:verdana,arial,sans-serif;font-size:12px;"><span><span class="Apple-style-span" style="background-color: rgb(255, 255, 255);font-family:verdana,arial,sans-serif;font-size:12px;"></span></span></span></span></span></span></h3><h3 style="padding: 0px; margin: 1em 0px; color: rgb(49, 99, 50); font-weight: 600; vertical-align: top;font-family:tahoma,verdana,arial,sans-serif;font-size:1.25em;"><span><span class="Apple-style-span" style="background-color: rgb(255, 255, 255);font-family:verdana,arial,sans-serif;font-size:12px;"></span></span></h3><h3 style="padding: 0px; margin: 1em 0px; color: rgb(49, 99, 50); font-weight: 600; vertical-align: top;font-family:tahoma,verdana,arial,sans-serif;font-size:1.25em;"><span><span class="Apple-style-span" style="background-color: rgb(255, 255, 255);font-family:verdana,arial,sans-serif;font-size:12px;"></span></span></h3><h3 style="padding: 0px; margin: 1em 0px; color: rgb(49, 99, 50); font-weight: 600; vertical-align: top;font-family:tahoma,verdana,arial,sans-serif;font-size:1.25em;"><span><span class="Apple-style-span" style="background-color: rgb(255, 255, 255);font-family:verdana,arial,sans-serif;font-size:12px;"></span></span></h3><h3 style="padding: 0px; margin: 1em 0px; color: rgb(49, 99, 50); font-weight: 600; vertical-align: top;font-family:tahoma,verdana,arial,sans-serif;font-size:1.25em;"><span><span class="Apple-style-span" style="background-color: rgb(255, 255, 255);font-family:verdana,arial,sans-serif;font-size:12px;"></span></span></h3><h3 style="padding: 0px; margin: 1em 0px; color: rgb(49, 99, 50); font-weight: 600; vertical-align: top;font-family:tahoma,verdana,arial,sans-serif;font-size:1.25em;"><span><span class="Apple-style-span" style="background-color: rgb(255, 255, 255);font-family:verdana,arial,sans-serif;font-size:12px;"></span></span></h3><h3 style="padding: 0px; margin: 1em 0px; color: rgb(49, 99, 50); font-weight: 600; vertical-align: top;font-family:tahoma,verdana,arial,sans-serif;font-size:1.25em;"><span><span class="Apple-style-span" style="background-color: rgb(255, 255, 255);font-family:verdana,arial,sans-serif;font-size:12px;"></span></span></h3><h3 style="padding: 0px; margin: 1em 0px; color: rgb(49, 99, 50); font-weight: 600; vertical-align: top;"><span><span class="Apple-style-span" style="background-color: rgb(255, 255, 255);font-family:verdana,arial,sans-serif;font-size:12px;"></span></span></h3><h3 style="padding: 0px; margin: 1em 0px; color: rgb(49, 99, 50); font-weight: 600; vertical-align: top;"><span><span class="Apple-style-span" style="background-color: rgb(255, 255, 255);font-family:verdana,arial,sans-serif;font-size:12px;"></span></span></h3><h3 style="padding: 0px; margin: 1em 0px; color: rgb(49, 99, 50); font-size: 1.25em; font-family: tahoma,verdana,arial,sans-serif; font-weight: 600; vertical-align: top;"><span><span class="Apple-style-span" style="background-color: rgb(255, 255, 255);font-family:verdana,arial,sans-serif;font-size:12px;"></span></span></h3><h3 style="padding: 0px; margin: 1em 0px; color: rgb(49, 99, 50); font-size: 1.25em; font-family: tahoma,verdana,arial,sans-serif; font-weight: 600; vertical-align: top;"><span class="Apple-style-span" style="background-color: rgb(255, 255, 255);font-family:verdana,arial,sans-serif;font-size:12px;"></span></h3><h2 id="finger" style="padding: 0px; margin: 0.833em 0px; color: rgb(63, 122, 63); font-size: 1.5em; font-family: tahoma,verdana,arial,sans-serif; font-weight: 600; vertical-align: top; background-color: rgb(255, 255, 187);"><span><span class="Apple-style-span" style="background-color: rgb(255, 255, 255);font-family:verdana,arial,sans-serif;font-size:12px;"><span><span class="Apple-style-span" style="background-color: rgb(255, 255, 255);font-family:verdana,arial,sans-serif;font-size:12px;"><span><a href="http://4.bp.blogspot.com/-g9vkyGG97U4/TlvDA0LbDwI/AAAAAAAAAQA/agQdpvUlRvg/s1600/Creamy%2BDijon%2Bfish%2Bfillets%2BLabel.bmp" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><span class="Apple-style-span" style="background-color: rgb(255, 255, 255);font-family:verdana,arial,sans-serif;font-size:12px;"><img style="cursor: pointer; width: 92px; height: 200px;" src="http://4.bp.blogspot.com/-g9vkyGG97U4/TlvDA0LbDwI/AAAAAAAAAQA/agQdpvUlRvg/s200/Creamy%2BDijon%2Bfish%2Bfillets%2BLabel.bmp" alt="" id="BLOGGER_PHOTO_ID_5646320976613019394" border="0" /></span></a></span></span></span></span></span></h2></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></div> </div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-9043568022746474816.post-59817045104922025262011-06-22T11:54:00.000-07:002011-06-22T13:39:38.897-07:00Season opened for Bass fishing June 18th<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.epicurious.com/recipes/food/views/Whole-Black-Bass-with-Ginger-and-Scallions-233789"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 116px; height: 116px;" src="http://1.bp.blogspot.com/-MKhUycqkf5E/TgI74gBKzxI/AAAAAAAAAPw/j9bhu5XwZ9Y/s200/Black%2BBass%2Bfrom%2BEpicurious%2BRecipe.jpg" alt="" id="BLOGGER_PHOTO_ID_5621121126765350674" border="0" /></a><br /><span style="font-family:georgia;">Bass season opened the 3rd Saturday in June with a limit of five per day and only keeping those 12 inches or longer. The Finger Lakes have some of the best large mouth black bass fishing in the state! Here is a recipe adapted from Epicurious.com that impressively cooks the whole fish:</span><br /><br /> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal;font-family:georgia;"><span style=""><span style=""> </span><span style="font-weight: bold;">Black Bass with Ginger, Cilantro and Scallions</span></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal;font-family:georgia;"><span style="">1 (3-lb) whole black bass( large or small mouth)cleaned, leaving head and tail intact<br />1/2 teaspoon salt<br />1 bunch scallions, white and pale green parts cut into very thin 2-inch strips and greens reserved separately<br />1 (1-inch) piece fresh ginger, peeled and cut into very thin matchsticks</span></p><span style="font-family:georgia;"> 1/2 cup fresh cilantro, chopped</span><br /><span style="font-family:georgia;">3 T. light soy sauce</span><br /><span style="font-family:georgia;">1-2 T. white wine or sake</span><br /><span style="font-family:georgia;">1/4 t. sugar</span><br /><span style="line-height: 115%;font-family:";font-size:11pt;" ><br /></span><span style="font-family:georgia;">Special equipment: a large shallow baking dish (about 15 by 10 inches) to fit inside a 17- by 12- by 2 1/2-inch roasting pan; heavy-duty foil;</span><br /><p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal;font-family:georgia;"><span style=""> Put oven rack in middle position and preheat oven to 400°F. Put baking dish in roasting pan.</span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal;font-family:georgia;"><span style="">Rinse fish and pat dry, then rub inside and out with salt. Transfer to baking dish and sprinkle with scallion strips (white and pale green) ginger and cilantro.</span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal;font-family:georgia;"><span style="">Stir together soy sauce, wine and sugar until sugar is dissolved, then pour over fish. Add enough boiling-hot water to roasting pan (note: not the same pan that the fish is in!) to reach halfway up side of baking dish. Oil a large sheet of heavy-duty foil, then tent foil (oiled side down) over fish and tightly seal around roasting pan. Carefully transfer roasting pan to oven and bake until fish is just cooked through, 30 to 35 minutes.<br /></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal;font-family:georgia;"><span style="">While fish bakes, cut enough scallion greens diagonally into very thin slices to measure 1/2 cup (any remainder can be saved for another use).</span></p><p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal;font-family:arial;"><span style="font-family:georgia;">Just before serving, remove foil from fish very carefully. Gently transfer fish intact to a serving dish</span><span style=""> and sprinkle with scallion greens. Serves 8 family style.<br /></span></p> <br /><!--[if gte mso 9]><xml> <o:documentproperties> <o:version>12.00</o:Version> </o:DocumentProperties> </xml><![endif]--><!--[if gte mso 9]><xml> <w:worddocument> <w:view>Normal</w:View> <w:zoom>0</w:Zoom> <w:trackmoves/> <w:trackformatting/> <w:punctuationkerning/> <w:validateagainstschemas/> <w:saveifxmlinvalid>false</w:SaveIfXMLInvalid> <w:ignoremixedcontent>false</w:IgnoreMixedContent> <w:alwaysshowplaceholdertext>false</w:AlwaysShowPlaceholderText> <w:donotpromoteqf/> <w:lidthemeother>EN-US</w:LidThemeOther> <w:lidthemeasian>X-NONE</w:LidThemeAsian> <w:lidthemecomplexscript>X-NONE</w:LidThemeComplexScript> <w:compatibility> <w:breakwrappedtables/> <w:snaptogridincell/> <w:wraptextwithpunct/> <w:useasianbreakrules/> <w:dontgrowautofit/> <w:splitpgbreakandparamark/> <w:dontvertaligncellwithsp/> <w:dontbreakconstrainedforcedtables/> <w:dontvertalignintxbx/> <w:word11kerningpairs/> <w:cachedcolbalance/> </w:Compatibility> <w:browserlevel>MicrosoftInternetExplorer4</w:BrowserLevel> <m:mathpr> <m:mathfont val="Cambria Math"> <m:brkbin val="before"> <m:brkbinsub val="--"> <m:smallfrac val="off"> <m:dispdef/> <m:lmargin val="0"> <m:rmargin val="0"> <m:defjc val="centerGroup"> <m:wrapindent val="1440"> <m:intlim val="subSup"> <m:narylim val="undOvr"> </m:mathPr></w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:latentstyles deflockedstate="false" defunhidewhenused="true" defsemihidden="true" defqformat="false" defpriority="99" latentstylecount="267"> <w:lsdexception locked="false" priority="0" semihidden="false" unhidewhenused="false" qformat="true" name="Normal"> <w:lsdexception locked="false" priority="9" semihidden="false" unhidewhenused="false" qformat="true" name="heading 1"> <w:lsdexception locked="false" priority="9" qformat="true" name="heading 2"> <w:lsdexception locked="false" priority="9" qformat="true" name="heading 3"> <w:lsdexception locked="false" priority="9" qformat="true" name="heading 4"> <w:lsdexception locked="false" priority="9" qformat="true" name="heading 5"> <w:lsdexception locked="false" priority="9" qformat="true" name="heading 6"> <w:lsdexception locked="false" priority="9" qformat="true" name="heading 7"> <w:lsdexception locked="false" priority="9" qformat="true" name="heading 8"> <w:lsdexception locked="false" priority="9" qformat="true" name="heading 9"> <w:lsdexception locked="false" priority="39" name="toc 1"> <w:lsdexception locked="false" priority="39" name="toc 2"> <w:lsdexception locked="false" priority="39" name="toc 3"> <w:lsdexception locked="false" priority="39" name="toc 4"> <w:lsdexception locked="false" priority="39" name="toc 5"> <w:lsdexception locked="false" priority="39" name="toc 6"> <w:lsdexception locked="false" priority="39" name="toc 7"> <w:lsdexception locked="false" priority="39" name="toc 8"> <w:lsdexception locked="false" priority="39" name="toc 9"> <w:lsdexception locked="false" priority="35" qformat="true" name="caption"> <w:lsdexception locked="false" priority="10" semihidden="false" unhidewhenused="false" qformat="true" name="Title"> <w:lsdexception locked="false" priority="1" name="Default Paragraph Font"> <w:lsdexception locked="false" priority="11" semihidden="false" unhidewhenused="false" qformat="true" name="Subtitle"> <w:lsdexception locked="false" priority="22" semihidden="false" unhidewhenused="false" qformat="true" name="Strong"> <w:lsdexception locked="false" priority="20" semihidden="false" unhidewhenused="false" qformat="true" name="Emphasis"> <w:lsdexception locked="false" priority="59" semihidden="false" unhidewhenused="false" name="Table Grid"> <w:lsdexception locked="false" unhidewhenused="false" name="Placeholder Text"> <w:lsdexception locked="false" priority="1" semihidden="false" unhidewhenused="false" qformat="true" name="No Spacing"> <w:lsdexception locked="false" priority="60" semihidden="false" unhidewhenused="false" name="Light Shading"> <w:lsdexception locked="false" priority="61" semihidden="false" unhidewhenused="false" name="Light List"> <w:lsdexception locked="false" priority="62" semihidden="false" unhidewhenused="false" name="Light Grid"> <w:lsdexception locked="false" priority="63" semihidden="false" unhidewhenused="false" name="Medium Shading 1"> <w:lsdexception locked="false" priority="64" semihidden="false" unhidewhenused="false" name="Medium Shading 2"> <w:lsdexception locked="false" priority="65" semihidden="false" unhidewhenused="false" name="Medium List 1"> <w:lsdexception locked="false" priority="66" semihidden="false" unhidewhenused="false" name="Medium List 2"> <w:lsdexception locked="false" priority="67" semihidden="false" unhidewhenused="false" name="Medium Grid 1"> <w:lsdexception locked="false" priority="68" semihidden="false" unhidewhenused="false" name="Medium Grid 2"> <w:lsdexception locked="false" priority="69" semihidden="false" unhidewhenused="false" name="Medium Grid 3"> <w:lsdexception locked="false" priority="70" semihidden="false" unhidewhenused="false" name="Dark List"> <w:lsdexception locked="false" priority="71" semihidden="false" unhidewhenused="false" name="Colorful Shading"> <w:lsdexception locked="false" priority="72" semihidden="false" unhidewhenused="false" name="Colorful List"> <w:lsdexception locked="false" priority="73" semihidden="false" unhidewhenused="false" name="Colorful Grid"> <w:lsdexception locked="false" priority="60" semihidden="false" unhidewhenused="false" name="Light Shading Accent 1"> <w:lsdexception locked="false" priority="61" semihidden="false" unhidewhenused="false" name="Light List Accent 1"> <w:lsdexception locked="false" priority="62" semihidden="false" unhidewhenused="false" name="Light Grid Accent 1"> <w:lsdexception locked="false" priority="63" semihidden="false" unhidewhenused="false" name="Medium Shading 1 Accent 1"> <w:lsdexception locked="false" priority="64" semihidden="false" unhidewhenused="false" name="Medium Shading 2 Accent 1"> <w:lsdexception locked="false" priority="65" semihidden="false" unhidewhenused="false" name="Medium List 1 Accent 1"> <w:lsdexception locked="false" unhidewhenused="false" name="Revision"> <w:lsdexception locked="false" priority="34" semihidden="false" unhidewhenused="false" qformat="true" name="List Paragraph"> <w:lsdexception locked="false" priority="29" semihidden="false" unhidewhenused="false" qformat="true" name="Quote"> <w:lsdexception locked="false" priority="30" semihidden="false" unhidewhenused="false" qformat="true" name="Intense Quote"> <w:lsdexception locked="false" priority="66" semihidden="false" unhidewhenused="false" name="Medium List 2 Accent 1"> <w:lsdexception locked="false" priority="67" semihidden="false" unhidewhenused="false" name="Medium Grid 1 Accent 1"> <w:lsdexception locked="false" priority="68" semihidden="false" unhidewhenused="false" name="Medium Grid 2 Accent 1"> <w:lsdexception locked="false" priority="69" semihidden="false" unhidewhenused="false" name="Medium Grid 3 Accent 1"> <w:lsdexception locked="false" priority="70" semihidden="false" unhidewhenused="false" name="Dark List Accent 1"> <w:lsdexception locked="false" priority="71" semihidden="false" unhidewhenused="false" name="Colorful Shading Accent 1"> <w:lsdexception locked="false" priority="72" semihidden="false" unhidewhenused="false" name="Colorful List Accent 1"> <w:lsdexception locked="false" priority="73" semihidden="false" unhidewhenused="false" name="Colorful Grid Accent 1"> <w:lsdexception locked="false" priority="60" semihidden="false" unhidewhenused="false" name="Light Shading Accent 2"> <w:lsdexception locked="false" priority="61" semihidden="false" unhidewhenused="false" name="Light List Accent 2"> <w:lsdexception locked="false" priority="62" semihidden="false" unhidewhenused="false" name="Light Grid Accent 2"> <w:lsdexception locked="false" priority="63" semihidden="false" unhidewhenused="false" name="Medium Shading 1 Accent 2"> <w:lsdexception locked="false" priority="64" semihidden="false" unhidewhenused="false" name="Medium Shading 2 Accent 2"> <w:lsdexception locked="false" priority="65" semihidden="false" unhidewhenused="false" name="Medium List 1 Accent 2"> <w:lsdexception locked="false" priority="66" semihidden="false" unhidewhenused="false" name="Medium List 2 Accent 2"> <w:lsdexception locked="false" priority="67" semihidden="false" unhidewhenused="false" name="Medium Grid 1 Accent 2"> <w:lsdexception locked="false" priority="68" semihidden="false" unhidewhenused="false" name="Medium Grid 2 Accent 2"> <w:lsdexception locked="false" priority="69" semihidden="false" unhidewhenused="false" name="Medium Grid 3 Accent 2"> <w:lsdexception locked="false" priority="70" semihidden="false" unhidewhenused="false" name="Dark List Accent 2"> <w:lsdexception locked="false" priority="71" semihidden="false" unhidewhenused="false" name="Colorful Shading Accent 2"> <w:lsdexception locked="false" priority="72" semihidden="false" unhidewhenused="false" name="Colorful List Accent 2"> <w:lsdexception locked="false" priority="73" semihidden="false" unhidewhenused="false" name="Colorful Grid Accent 2"> <w:lsdexception locked="false" priority="60" semihidden="false" unhidewhenused="false" name="Light Shading Accent 3"> <w:lsdexception locked="false" priority="61" semihidden="false" unhidewhenused="false" name="Light List Accent 3"> <w:lsdexception locked="false" priority="62" semihidden="false" unhidewhenused="false" name="Light Grid Accent 3"> <w:lsdexception locked="false" priority="63" semihidden="false" unhidewhenused="false" name="Medium Shading 1 Accent 3"> <w:lsdexception locked="false" priority="64" semihidden="false" unhidewhenused="false" name="Medium Shading 2 Accent 3"> <w:lsdexception locked="false" priority="65" semihidden="false" unhidewhenused="false" name="Medium List 1 Accent 3"> <w:lsdexception locked="false" priority="66" semihidden="false" unhidewhenused="false" name="Medium List 2 Accent 3"> <w:lsdexception locked="false" priority="67" semihidden="false" unhidewhenused="false" name="Medium Grid 1 Accent 3"> <w:lsdexception locked="false" priority="68" semihidden="false" unhidewhenused="false" name="Medium Grid 2 Accent 3"> <w:lsdexception locked="false" priority="69" semihidden="false" unhidewhenused="false" name="Medium Grid 3 Accent 3"> <w:lsdexception locked="false" priority="70" semihidden="false" unhidewhenused="false" name="Dark List Accent 3"> <w:lsdexception locked="false" priority="71" semihidden="false" unhidewhenused="false" name="Colorful Shading Accent 3"> <w:lsdexception locked="false" priority="72" semihidden="false" unhidewhenused="false" name="Colorful List Accent 3"> <w:lsdexception locked="false" priority="73" semihidden="false" unhidewhenused="false" name="Colorful Grid Accent 3"> <w:lsdexception locked="false" priority="60" semihidden="false" unhidewhenused="false" name="Light Shading Accent 4"> <w:lsdexception locked="false" priority="61" semihidden="false" unhidewhenused="false" name="Light List Accent 4"> <w:lsdexception locked="false" priority="62" semihidden="false" unhidewhenused="false" name="Light Grid Accent 4"> <w:lsdexception locked="false" priority="63" semihidden="false" unhidewhenused="false" name="Medium Shading 1 Accent 4"> <w:lsdexception locked="false" priority="64" semihidden="false" unhidewhenused="false" name="Medium Shading 2 Accent 4"> <w:lsdexception locked="false" priority="65" semihidden="false" unhidewhenused="false" name="Medium List 1 Accent 4"> <w:lsdexception locked="false" priority="66" semihidden="false" unhidewhenused="false" name="Medium List 2 Accent 4"> <w:lsdexception locked="false" priority="67" semihidden="false" unhidewhenused="false" name="Medium Grid 1 Accent 4"> <w:lsdexception locked="false" priority="68" semihidden="false" unhidewhenused="false" name="Medium Grid 2 Accent 4"> <w:lsdexception locked="false" priority="69" semihidden="false" unhidewhenused="false" name="Medium Grid 3 Accent 4"> <w:lsdexception locked="false" priority="70" semihidden="false" unhidewhenused="false" name="Dark List Accent 4"> <w:lsdexception locked="false" priority="71" semihidden="false" unhidewhenused="false" name="Colorful Shading Accent 4"> <w:lsdexception locked="false" priority="72" semihidden="false" unhidewhenused="false" name="Colorful List Accent 4"> <w:lsdexception locked="false" priority="73" semihidden="false" unhidewhenused="false" name="Colorful Grid Accent 4"> <w:lsdexception locked="false" priority="60" semihidden="false" unhidewhenused="false" name="Light Shading Accent 5"> <w:lsdexception locked="false" priority="61" semihidden="false" unhidewhenused="false" name="Light List Accent 5"> <w:lsdexception locked="false" priority="62" semihidden="false" unhidewhenused="false" name="Light Grid Accent 5"> <w:lsdexception locked="false" priority="63" semihidden="false" unhidewhenused="false" name="Medium Shading 1 Accent 5"> <w:lsdexception locked="false" priority="64" semihidden="false" unhidewhenused="false" name="Medium Shading 2 Accent 5"> <w:lsdexception locked="false" priority="65" semihidden="false" unhidewhenused="false" name="Medium List 1 Accent 5"> <w:lsdexception locked="false" priority="66" semihidden="false" unhidewhenused="false" name="Medium List 2 Accent 5"> <w:lsdexception locked="false" priority="67" semihidden="false" unhidewhenused="false" name="Medium Grid 1 Accent 5"> <w:lsdexception locked="false" priority="68" semihidden="false" unhidewhenused="false" name="Medium Grid 2 Accent 5"> <w:lsdexception locked="false" priority="69" semihidden="false" unhidewhenused="false" name="Medium Grid 3 Accent 5"> <w:lsdexception locked="false" priority="70" semihidden="false" unhidewhenused="false" name="Dark List Accent 5"> <w:lsdexception locked="false" priority="71" semihidden="false" unhidewhenused="false" name="Colorful Shading Accent 5"> <w:lsdexception locked="false" priority="72" semihidden="false" unhidewhenused="false" name="Colorful List Accent 5"> <w:lsdexception locked="false" priority="73" semihidden="false" unhidewhenused="false" name="Colorful Grid Accent 5"> <w:lsdexception locked="false" priority="60" semihidden="false" unhidewhenused="false" name="Light Shading Accent 6"> <w:lsdexception locked="false" priority="61" semihidden="false" unhidewhenused="false" name="Light List Accent 6"> <w:lsdexception locked="false" priority="62" semihidden="false" unhidewhenused="false" name="Light Grid Accent 6"> <w:lsdexception locked="false" priority="63" semihidden="false" unhidewhenused="false" name="Medium Shading 1 Accent 6"> <w:lsdexception locked="false" priority="64" semihidden="false" unhidewhenused="false" name="Medium Shading 2 Accent 6"> <w:lsdexception locked="false" priority="65" semihidden="false" unhidewhenused="false" name="Medium List 1 Accent 6"> <w:lsdexception locked="false" priority="66" semihidden="false" unhidewhenused="false" name="Medium List 2 Accent 6"> <w:lsdexception locked="false" priority="67" semihidden="false" unhidewhenused="false" name="Medium Grid 1 Accent 6"> <w:lsdexception locked="false" priority="68" semihidden="false" unhidewhenused="false" name="Medium Grid 2 Accent 6"> <w:lsdexception locked="false" priority="69" semihidden="false" unhidewhenused="false" name="Medium Grid 3 Accent 6"> <w:lsdexception locked="false" priority="70" semihidden="false" unhidewhenused="false" name="Dark List Accent 6"> <w:lsdexception locked="false" priority="71" semihidden="false" unhidewhenused="false" name="Colorful Shading Accent 6"> <w:lsdexception locked="false" priority="72" semihidden="false" unhidewhenused="false" name="Colorful List Accent 6"> <w:lsdexception locked="false" priority="73" semihidden="false" unhidewhenused="false" name="Colorful Grid Accent 6"> <w:lsdexception locked="false" priority="19" semihidden="false" unhidewhenused="false" qformat="true" name="Subtle Emphasis"> <w:lsdexception locked="false" priority="21" semihidden="false" unhidewhenused="false" qformat="true" name="Intense Emphasis"> <w:lsdexception locked="false" priority="31" semihidden="false" unhidewhenused="false" qformat="true" name="Subtle Reference"> <w:lsdexception locked="false" priority="32" semihidden="false" unhidewhenused="false" qformat="true" name="Intense Reference"> <w:lsdexception locked="false" priority="33" semihidden="false" unhidewhenused="false" qformat="true" name="Book Title"> <w:lsdexception locked="false" priority="37" name="Bibliography"> <w:lsdexception locked="false" priority="39" qformat="true" name="TOC Heading"> </w:LatentStyles> </xml><![endif]--><!--[if gte mso 10]> <style> /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-priority:99; mso-style-qformat:yes; mso-style-parent:""; mso-padding-alt:0in 5.4pt 0in 5.4pt; mso-para-margin-top:0in; mso-para-margin-right:0in; mso-para-margin-bottom:10.0pt; mso-para-margin-left:0in; line-height:115%; mso-pagination:widow-orphan; font-size:11.0pt; font-family:"Calibri","sans-serif"; mso-ascii-font-family:Calibri; mso-ascii-theme-font:minor-latin; mso-fareast-font-family:"Times New Roman"; mso-fareast-theme-font:minor-fareast; mso-hansi-font-family:Calibri; mso-hansi-theme-font:minor-latin; mso-bidi-font-family:"Times New Roman"; mso-bidi-theme-font:minor-bidi;} </style> <![endif]--> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal;"><span style=""><span style=""> </span><span style="font-weight: bold;"></span></span><br /></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-9043568022746474816.post-56083600969589643962011-05-25T13:29:00.000-07:002011-05-25T13:42:46.676-07:00National Lake Trout Derby, Seneca Lake, NY<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/-ZPa1uncnvJA/Td1pswXB2XI/AAAAAAAAAPc/1qG2Wb2jsHI/s1600/boyfishing3-%2BNatl%2BLake%2BTrout%2Bderby%2Bweb%2B2011.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 168px; height: 200px;" src="http://4.bp.blogspot.com/-ZPa1uncnvJA/Td1pswXB2XI/AAAAAAAAAPc/1qG2Wb2jsHI/s200/boyfishing3-%2BNatl%2BLake%2BTrout%2Bderby%2Bweb%2B2011.jpg" alt="" id="BLOGGER_PHOTO_ID_5610756928390158706" border="0" /></a><br />This weekend is the National Lake Trout Derby held every year on Seneca Lake. Cash prizes are given for the largest Brown Trout, Rainbow Trout, and land-locked Salmon. More information can be found on the <a href="http://www.laketroutderby.org/index.html">National Lake Trout Derby website.</a><br /><br />Grilling is a great way to enjoy these delicious, healthy, fish species. Simply place skinless, boneless trout fillets in your favorite citrus flavored marinade for about 10 minutes while your grill is heating up. Grill the fillets either on foil or in a fish pan (so they don't fall through the grill rack) for about 5 minute per side or until cooked through and flake easily with a fork. You can brush more of the marinade on as you grill.<br /><br />Happy fishing!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-9043568022746474816.post-67766860604322362552011-04-20T06:11:00.000-07:002011-06-22T20:30:19.006-07:00Italian Venison BurgersIt is time to start thinking about the outdoor adventure of grilling! Venison steaks are excellent on the grill, but they are best if the meat has time to tenderize in a marinade for a few days. If you want to grill tonight, try these Italian flavored burgers....<br /><br /><span style="font-weight: bold;">Italian Venison Burgers</span><br /><br />1 pound ground venison, thawed<br />1/2 cup sun-dried tomatoes, chopped<br />1/2 cup red onion, diced<br />1 garlic clove, minced<br />1/3 cup green olives, chopped<br />1-2 T. olive oil<br />1-2 t. Italian seasoning<br />1/3 cup grated parmesan cheese<br />salt and pepper to taste<br /><br />Mix all of the ingredients together and form into 4 hamburger patties. Grill until desired temperature. <a href="http://www.fsis.usda.gov/is_it_done_yet/brochure_text/index.asp">USDA recommends</a> to cook the meat to an internal temperature of 160 degrees. To test the temperature, insert a meat thermometer sideways into the burger.<br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/-Jz3MbZWqOh8/TbBLiGVe5WI/AAAAAAAAAPM/4Oh1lVdWrfg/s1600/Italian-seasoned%2BVenison%2BBurgers%2BLabel.bmp"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 92px; height: 200px;" src="http://1.bp.blogspot.com/-Jz3MbZWqOh8/TbBLiGVe5WI/AAAAAAAAAPM/4Oh1lVdWrfg/s200/Italian-seasoned%2BVenison%2BBurgers%2BLabel.bmp" alt="" id="BLOGGER_PHOTO_ID_5598057386009879906" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/-w4Fzc9F_UbU/TbBMLRYdzrI/AAAAAAAAAPU/hIJfxz4CpA4/s1600/meat_therm_burger%2Bfrom%2BIowas%2BState%2BExt.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 115px; height: 61px;" src="http://1.bp.blogspot.com/-w4Fzc9F_UbU/TbBMLRYdzrI/AAAAAAAAAPU/hIJfxz4CpA4/s200/meat_therm_burger%2Bfrom%2BIowas%2BState%2BExt.jpg" alt="" id="BLOGGER_PHOTO_ID_5598058093349818034" border="0" /></a>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-9043568022746474816.post-48161666704308419982011-03-15T13:17:00.000-07:002011-04-21T11:51:56.442-07:00Snow Geese<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/-OIO6FVWyfM8/TZog25cSjqI/AAAAAAAAAO0/Wtcnd-95lcI/s1600/24-snows.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 320px; height: 214px;" src="http://2.bp.blogspot.com/-OIO6FVWyfM8/TZog25cSjqI/AAAAAAAAAO0/Wtcnd-95lcI/s320/24-snows.jpg" alt="" id="BLOGGER_PHOTO_ID_5591818014838394530" border="0" /></a><br />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 <a href="http://www.dec.ny.gov/outdoor/50514.html">NYS DEC</a>, 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!<br /><span style="font-size:78%;">(photo courtesy of Keith Tidball)</span><br /><span style="font-weight: bold;"><br />BBQ Goose</span><br /><br />breast meat from 1 goose, about 2 lbs, boneless and skinless<br />1-2 T. of olive oil or butter<br />1 large onion, chopped<br />3 cloves garlic, crushed<br />2-4 cups apple juice or chicken stock<br />favorite barbecue sauce<br /><br />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.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/-IWcEUfAk-Ro/TZomw_coyHI/AAAAAAAAAO8/s38Cx4WnR3o/s1600/BBQ%2Bgoose%2Bbreast%2BLabel.bmp"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 92px; height: 200px;" src="http://4.bp.blogspot.com/-IWcEUfAk-Ro/TZomw_coyHI/AAAAAAAAAO8/s38Cx4WnR3o/s200/BBQ%2Bgoose%2Bbreast%2BLabel.bmp" alt="" id="BLOGGER_PHOTO_ID_5591824510441015410" border="0" /></a>Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-9043568022746474816.post-2525778930508772132011-03-01T19:33:00.000-08:002011-03-07T20:36:22.065-08:00Rabbit until February 28th....HasenpfefferRabbit 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!<div><br /></div><div><u>Hasenpfeffer</u></div><div><u><br /></u></div><div>2 dressed rabbits (about 2 lbs each), cut into quarters</div><div><br /></div><div>marinade:</div><div>2 cups red </div><div>1 cup water</div><div>2-3 cloves garlic, minced</div><div>1 T. Worcestershire sauce</div><div>2 tsp Italian seasoning or Herb de Provence</div><div>10 whole peppercorns</div><div><br /></div><div>1/2 cup flour</div><div>4-6 slices bacon</div><div>1 cup sliced mushrooms</div><div>1 cup chopped onion</div><div>1 clove garlic, minced</div><div>1/2 cup chopped carrot</div><div>1 cup dry red wine</div><div>salt and pepper to taste</div><div>1/2 cup sour cream</div><div><br /></div><div>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. </div><div><br /></div><div>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.</div><div><br /></div><div><br /></div><div><br /></div><div><br /></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-9043568022746474816.post-41460524733690096812011-02-11T10:48:00.000-08:002011-02-16T19:43:29.007-08:00Ice Fishing!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/-fCq4Ufqzd9w/TVwj5woeeiI/AAAAAAAAAOs/MQ1RWiq_kF4/s1600/perch-ice-fishing.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 232px;" src="http://4.bp.blogspot.com/-fCq4Ufqzd9w/TVwj5woeeiI/AAAAAAAAAOs/MQ1RWiq_kF4/s320/perch-ice-fishing.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5574369913992018466" /></a><br />The ice is almost a foot thick at the top of Cayuga Lake and the perch are biting. There have also been reports of lake trout being caught. As always, the <a href="http://www.dec.ny.gov/outdoor/7733.html">NYS DEC website</a> has good information on how to ice fish, safety tips, rules, regulations, and where to find fish. <div>Perch are sometimes called poor man's shrimp...simply boil the fillets just a minute or 2 until the flesh is white and cooked through (do not overcook or the meat can get tough). Chill the perch fillets and serve as you would a shrimp cocktail...with some fresh lemon wedges and cocktail sauce. Yum!</div>Unknownnoreply@blogger.com4tag:blogger.com,1999:blog-9043568022746474816.post-6186273171268929522011-01-03T11:23:00.000-08:002011-01-03T12:14:29.852-08:00Corned Goose<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_e7yLPUERib8/TSIrsE90I6I/AAAAAAAAAN4/bOy-GCSYjuk/s1600/canada%2Bgeese.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 224px;" src="http://1.bp.blogspot.com/_e7yLPUERib8/TSIrsE90I6I/AAAAAAAAAN4/bOy-GCSYjuk/s320/canada%2Bgeese.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5558052926375863202" /></a><br />The second half of waterfowl season is in full swing until January 9th in Seneca County. There is a <a href="http://www.dec.ny.gov/outdoor/28496.html">daily limit of 3 Canada G</a>eese and 25 Snow Geese per day (hunting of this species is obviously encouraged, and you can read more about this in an earlier post, <a href="http://senecawildharvest.blogspot.com/2010/03/snow-geese-abound.html">"Snow Geese Abound"</a>). What to do with all this goose meat? You can freeze some for later use with a vacuum sealer or butcher paper, smoke some, make jerky, and you can corn it, along with many other possibilities. Corning meat is a relatively simple process, consisting of placing the meat in a brining solution, similar to preparing meat for smoking, though for a longer period of time, about 5-7 days, and then slow cooking the meat in water for 3-5 hours with or without cabbage. Here is the recipe...<div><br /></div><div><u>Corned Goose (or venison)</u></div><div><u><br /></u></div><div>4 goose breast pieces (from 2 birds) or a 3-5 lb venison roast</div><div>2 quarts water</div><div>1/2 cup canning or pickling salt</div><div>1/2 cup tender quick salt (this is a curing salt which contains nitrates and should not be substituted for food safety reasons, color and taste. A common brand is Morten Tender Quick)</div><div>5-6 whole peppercorns or 1 T. cracked black pepper</div><div>3 T. sugar</div><div>2-3 T. pickling spice</div><div>6 crushed garlic cloves</div><div>1 T. thyme (optional)</div><div>1 t. crushed red pepper flakes (optional)</div><div><br /></div><div>Bring the water, salt, sugar, and spices to a boil for a few minutes (all of the ingredients except the goose!) and then remove from heat and allow to return to room temperature or colder. Place the boneless, skinless goose breasts in a glass, ceramic or plastic container that is large enough to hold the goose with a few inches of head space. Do not use a metal container. Pour the cooled brining liquid over the goose meat to cover it. Cover the container with a lid or plastic wrap and place in the refrigerator for 5-7 days, turning the meat occasionally. Remove the goose meat from the brine and cook it in a crock pot or dutch oven by covering the meat with clean water and allowing it to simmer for 3-5 hours until tender. Cut it into thin slices for serving with mustard or sauerkraut.</div><div><br /></div><div>Note: The same recipe can be used for a 3-5 pound venison roast.</div>Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-9043568022746474816.post-65200404713569203102010-12-20T08:03:00.000-08:002010-12-20T09:31:59.076-08:00Tomorrow is the last day for Deer in Seneca County<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_e7yLPUERib8/TQ-P_cfRfDI/AAAAAAAAANc/dxQaGnlzz3U/s1600/buck%2B2010%2Bsnow.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 198px; height: 200px;" src="http://4.bp.blogspot.com/_e7yLPUERib8/TQ-P_cfRfDI/AAAAAAAAANc/dxQaGnlzz3U/s320/buck%2B2010%2Bsnow.jpg" alt="" id="BLOGGER_PHOTO_ID_5552815185713003570" border="0" /><span class="Apple-style-span" style="color: rgb(0, 0, 0);"><div style="text-align: center;"><span class="Apple-style-span" style="font-size:x-small;">photo courtesy of Keith G. Tidball</span></div></span></a><div><span class="Apple-style-span"><br /></span></div><div>Tomorrow (December 21) is the last day to take a deer with a muzzle loader or bow in Seneca County.<div><br /></div><div>The snowy, winter weather is perfect for enjoying venison stew which can also be made in a crock pot. Hopefully you have had a productive and memorable big game season this year.</div><div><br /></div><div><u>Venison Stew</u></div><div><br /></div><div>1.5 lb cubed venison meat (can cube a steak or roast if you do not have stew meat packaged)</div><div>6 medium potatoes washed and cut in half or quartered</div><div>1 medium onion, diced</div><div>1 c. diced carrot (large chunks or can use "baby" carrots)</div><div>1 c. diced celery </div><div>3 cloves garlic, minced</div><div>3 T. olive oil</div><div>1/4 cup flour (optional to season the flour with salt and pepper)</div><div>1 T. Italian season</div><div>salt and pepper to taste</div><div>1 t. Worcestershire sauce (optional)</div><div>1 T. balsamic vinegar (optional)</div><div>1.5 cups dry red wine or 12oz. of dark beer</div><div>1 can (about 14.5 oz) canned tomatoes (diced or whole)</div><div>4 T. fresh chopped parsley (optional)</div><div><br /></div><div>Preheat oven to 300 degrees or turn on your crock pot. In a suitable braising pan (i.e. a deep pan with an oven-proof lid, such as a dutch oven) heat the 3 T. of olive oil over medium heat. Meanwhile lightly flour the venison cubes. Brown the floured venison cubes in the oil until nicely browned on all sides about 3-5 minutes. Remove venison from the pan and set aside on a plate. Add the onion, garlic, carrot, celery and seasonings to the pan and gently brown your veggies for about 3 minutes. Add the wine, Worcestershire and vinegar to the pan and gently scrape up any bits on the bottom of the pan with a wooden spoon. Turn off burner. Add potatoes and tomatoes and add venison meat back into the pan. Gently stir all ingredients to combine and season with salt and pepper (about 1tsp salt and 1/2 tsp black pepper) and parsley (optional). Cover the braising dish and place in oven for about 2 to 2 1/2 hours until the meat is tender.</div><div><br /></div><div>If using a crock pot: flour and brown the meat in the olive oil as explained above. Place browned meat in a crock pot. Add the wine or beer to the pan that the meat was browned in and scrape up any browned bits on the bottom of the pan. Add this to the crock pot along with the remaining ingredients and leave it to cook all day (4 -5 hours on high setting or 8+ hours on low).<div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_e7yLPUERib8/TQ-Q5DDpDwI/AAAAAAAAANk/_qPf2nXDZzY/s1600/venison%2Bstew%2BLabel.bmp"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 148px; height: 320px;" src="http://3.bp.blogspot.com/_e7yLPUERib8/TQ-Q5DDpDwI/AAAAAAAAANk/_qPf2nXDZzY/s320/venison%2Bstew%2BLabel.bmp" alt="" id="BLOGGER_PHOTO_ID_5552816175318634242" border="0" /></a></div> </div></div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-9043568022746474816.post-37624806035276429292010-12-06T16:32:00.000-08:002010-12-07T11:20:16.828-08:00Pheasants until December 31<span style=";font-family:georgia;font-size:130%;" >The hunting season is in full swing in Seneca County. If you have already tagged a big buck and/or have venison for the freezer, it could be fun to go out for pheasant. <a href="http://www.dec.ny.gov/outdoor/8363.html">NYS DEC</a> has some great information on the history of pheasant hunting, along with the regulations. Wild </span><span style=";font-family:georgia;font-size:130%;" class="Apple-style-span" >populations </span><span style=";font-family:georgia;font-size:130%;" >of pheasant can be hard to find, yet there are a few game preserves in the area that offer pheasant hunts, such as <a href="http://www.whisperingpineshideaway.com/">Whispering Pines</a>.</span><div style="font-family:georgia;"><span style="font-size:130%;"><br /></span></div><div style="font-family:georgia;"><span style="font-size:130%;">Earlier in the season, a group of youth hunters went on a pheasant hunt and were then taught how to clean their birds and prepare "Pheasant Fingers". To read more about this hunt and see photos from the day's event go to <a href="http://kuneytown.blogspot.com/2010/09/youth-pheasant-hunt.html">Kuneytown Sportsmens Club website</a>.</span></div><div style="font-family:georgia;"><span style="font-size:130%;"><br /></span></div><div style="font-family:georgia;"><span style="font-size:130%;">Here is the recipe for </span></div><div style="font-family:georgia;"><span style="font-size:130%;"><u><br /></u></span></div><div style="font-family:georgia;"><span style="font-size:130%;"><u>Pheasant Fingers</u><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_e7yLPUERib8/TP6EPliFMoI/AAAAAAAAANU/HvJQjp5cDOg/s1600/Oven%2BFried%2BPheasant%2BFingers%2BLabel.bmp"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 148px; height: 320px;" src="http://4.bp.blogspot.com/_e7yLPUERib8/TP6EPliFMoI/AAAAAAAAANU/HvJQjp5cDOg/s320/Oven%2BFried%2BPheasant%2BFingers%2BLabel.bmp" alt="" id="BLOGGER_PHOTO_ID_5548017194274992770" border="0" /></a></span></div><br />2 T. flour<br />1-2 t. Cajun seasoning<br />1 lb. boneless, skinless pheasant breast cut into 3/4" strips<br />1 1/2 cups corn flake cereal<br />2 eggs<br /><br /><div style="font-family:georgia;"><span class="Apple-style-span" style="font-size:130%;">Preheat Oven to 350 degrees. </span><span class="Apple-style-span" style="font-size:130%;">Lightly grease baking sheet. </span><span class="Apple-style-span" style="font-size:130%;">Place flour and Cajun seasoning in resealable plastic bag. </span><span class="Apple-style-span" style="font-size:130%;">Place pheasant (3 to 4 strips at a time) in bag. Seal and shake to coat pheasant. Remove pheasant and lay on a plate. </span><span class="Apple-style-span" style="font-size:130%;">Place corn flakes in plastic bag and gently crush the cereal until you have finely crushed corn flakes. </span><span class="Apple-style-span" style="font-size:130%;">For "hot" fingers add 1/2 T. of Cajun seasoning. </span><span class="Apple-style-span" style="font-size:130%;">Lightly beat 2 eggs and place in shallow pan. </span><span class="Apple-style-span" style="font-size:130%;">Dip floured pheasant strips in egg and then place in corn flake bag and shake to coat pheasant evenly with corn flakes. </span><span class="Apple-style-span" style="font-size:130%;">Place pheasant on lightly greased baking sheet. </span><span class="Apple-style-span" style="font-size:130%;">Bake in 350 degree oven for 15 minutes, or until baked through and crispy on outside. </span><span class="Apple-style-span" style="font-size:130%;">Enjoy with your favorite barbecue sauce for dipping.</span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-9043568022746474816.post-24597912916271224342010-11-08T09:13:00.000-08:002010-11-08T17:57:56.872-08:00Wild Turkey<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_e7yLPUERib8/TNg-_WPg3VI/AAAAAAAAAMg/WEwKas0ZZ8Q/s1600/fall+turkey.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 207px; height: 320px;" src="http://4.bp.blogspot.com/_e7yLPUERib8/TNg-_WPg3VI/AAAAAAAAAMg/WEwKas0ZZ8Q/s320/fall+turkey.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5537244999875353938" /></a><br />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 <a href="http://www.dec.ny.gov/outdoor/29461.html">map of turkey hunting seasons</a>. The NYS DEC website also has <a href="http://www.dec.ny.gov/outdoor/8366.html">tips</a> for successful and safe turkey hunting.<div><br /></div><div>Wild turkey is an awesome part of our Thanksgiving feast. However, it cannot be treated the same way as a domestic bird. I learned this the hard way, when the first year I simply roasted it like a typical Thanksgiving turkey and everyone pretended to like it while they chewed each tough bite for a long time! Here are some tenderizing tips for wild turkey:</div><div><br /></div><div>1. <b>Hang the bird to age and tenderize the meat</b>-Start by field dressing your turkey (remove organs, entrails, and crop then rinse and pat dry these cavities). Hang the turkey by it's neck for 3-7 days in a cold location (35-45 degrees) in it's feathers.</div><div><br /></div><div>2. <b>Soak the turkey meat overnight in <u>lightly</u> salted, cold water</b>- Once the turkey has aged, pluck the feathers and prepare it for a whole roasting turkey, or breast it. Place either the whole turkey or the breast meat in cold water that is lightly salted for about 8 hours or overnight. If you are just using the breast meat, soak it in the water in the refrigerator. If using the whole bird, a clean cooler with ice water works well. This has a similar effect to brining, though less salt is used (only 1-2 T per quart of water). Rinse the meat and wrap it tightly in butcher paper to freeze or cook it from here.</div><div><br /></div><div>3. <b>Cook properly</b>- A roasting bag can help keep the turkey moist, along with basting or braising techniques. Do not overcook the turkey, but make sure it reaches an internal temperature of 165 degrees. USDA has a helpful <a href="http://www.fsis.usda.gov/factsheets/lets_talk_turkey/index.asp">fact sheet</a> for safe turkey preparation.</div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-9043568022746474816.post-4117816856940381762010-10-29T08:17:00.000-07:002010-11-02T09:32:38.281-07:00Venison was highlighted at the Finger Lakes Cork and Fork local food event ...plus a duck recipe...<div>Over the weekend of October 22/23, Seneca County's Chamber of Commerce put on a great local food event, <a href="http://fingerlakescorkandfork.com/">Finger Lakes Cork and Fork</a>, featuring local food and wine, plus chef pairings to over 1,000 guests. The Wild Harvest Table was invited to participate with a display table and as one of seven chef demonstrations, making <a href="http://senecawildharvest.blogspot.com/2010/08/venison-veal-cutlets.html">Venison "Veal" Cutlets</a> paired with <a href="http://www.standingstonewines.com/">Standing Stone winery's</a> 2007 Pinnacle wine. About 60 people were at the venison demonstration, ranging from wild game enthusiasts to "not sure if they like game". Many of the "not sure they liked wild game" people tried the venison cutlets and really liked the flavor. The chef from the <a href="http://hotelclarence.com/dining.html">DiVine Restaurant</a> at the Hotel Clarence, which was recently awarded a four star rating, tried the venison (three times) and said it was "excellent!". Archery season for deer is in full swing now along with the rut, so hopefully you can serve this local food delicacy on your table soon!</div><div><br /></div><div>A well-known local chef, Sam Izzo of Simply Red Bistro at Sheldrake Point, made a delicious braised duck at the Cork and Fork event with farm raised duck, yet it would work well with wild mallard or black duck. Duck season opened Oct 23 and runs through December 6th and reopens December 26th to January 9th in Seneca County. Check with <a href="http://www.dec.ny.gov/outdoor/28888.html">NYS DEC for the season dates</a> in other parts of NY. Below is Chef Izzo's duck recipe. Enjoy!</div><div><div><br /></div><div><br /></div><div><span class="Apple-style-span" style="font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; color: rgb(51, 51, 51); line-height: 16px; "><strong>Chef Samantha Izzo of Simply Red Bistro at Sheldrake Point</strong></span></div><div><span class="Apple-style-span" style="font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; color: rgb(51, 51, 51); line-height: 16px; "><p style="font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; text-align: left; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; line-height: 1.5em; "><strong>Braised Duck with Sweet & Sour Cabbage</strong></p><p style="font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; text-align: left; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; line-height: 1.5em; "><strong>Wine: Pinot Noir from Sheldrake Point Winery</strong></p><p style="font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; text-align: left; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; line-height: 1.5em; "><strong>Feature Food: Duck </strong></p><p style="font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; text-align: left; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; line-height: 1.5em; ">Serves 4</p><p style="font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; text-align: left; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; line-height: 1.5em; "> </p><p style="font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; text-align: left; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; line-height: 1.5em; ">The Duck</p><p style="font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; text-align: left; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; line-height: 1.5em; ">INGREDIENTS:</p><p style="font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; text-align: left; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; line-height: 1.5em; ">1 4-5 pound duck, cleaned and left whole with skin on</p><p style="font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; text-align: left; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; line-height: 1.5em; ">1 cup prunes</p><p style="font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; text-align: left; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; line-height: 1.5em; ">1 tart apple</p><p style="font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; text-align: left; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; line-height: 1.5em; ">¼ cup oil</p><p style="font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; text-align: left; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; line-height: 1.5em; ">sprinkle of salt and pepper</p><p style="font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; text-align: left; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; line-height: 1.5em; "> </p><p style="font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; text-align: left; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; line-height: 1.5em; ">DIRECTIONS:</p><p style="font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; text-align: left; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; line-height: 1.5em; ">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.</p><p style="font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; text-align: left; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; line-height: 1.5em; "> </p><p style="font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; text-align: left; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; line-height: 1.5em; ">The Braised Cabbage</p><p style="font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; text-align: left; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; line-height: 1.5em; "></p><p style="font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; text-align: left; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; line-height: 1.5em; ">INGREDIENTS:</p><div>2 tbsps oil</div><p></p><p style="font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; text-align: left; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; line-height: 1.5em; ">1 small chef onion sliced</p><p style="font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; text-align: left; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; line-height: 1.5em; ">1 tart apple sliced</p><p style="font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; text-align: left; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; line-height: 1.5em; ">8 cups of red cabbage sliced really thin</p><p style="font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; text-align: left; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; line-height: 1.5em; ">2 cups cider vinegar</p><p style="font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; text-align: left; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; line-height: 1.5em; ">½ cup cane sugar</p><p style="font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; text-align: left; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; line-height: 1.5em; ">1 tsp celery seed</p><p style="font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; text-align: left; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; line-height: 1.5em; ">1 cup thick slab bacon sliced</p><p style="font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; text-align: left; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; line-height: 1.5em; ">1 tsp salt</p><p style="font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; text-align: left; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; line-height: 1.5em; ">2 cups fennel sliced</p><p style="font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; text-align: left; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; line-height: 1.5em; "> </p><p style="font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; text-align: left; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; line-height: 1.5em; ">DIRECTIONS:</p><p style="font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; text-align: left; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; line-height: 1.5em; ">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.</p></span></div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-9043568022746474816.post-27985231284364939142010-09-27T08:19:00.000-07:002010-11-08T18:07:52.620-08:00Ruffed Grouse opens Oct 1!<a href="http://www.dec.ny.gov/animals/45436.html"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 200px; height: 188px;" src="http://2.bp.blogspot.com/_e7yLPUERib8/TKD7aERn2NI/AAAAAAAAAMY/7_Nwq-qcM7o/s320/Ruffed+Grouse+%28DEC+Photo%29.jpg" alt="" id="BLOGGER_PHOTO_ID_5521689568399055058" border="0" /></a><div style="text-align: left;"><span class="Apple-style-span"><u><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></u></span></div><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;">Ruffed grouse season opens October 1st in Seneca County, and is already open in northern New York (i.e. Tug Hill and ADK's). According to </span></span></span><span class="Apple-style-span"><a href="http://www.dec.ny.gov/outdoor/8360.html"><span class="Apple-style-span" style="font-size: small;">NY DEC information on grouse hunting</span></a><span class="Apple-style-span" style="font-size: small;">, "</span></span><span class="Apple-style-span" style="line-height: 23px;"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;">Each fall in New York about 75,000 hunters take to the field in pursuit of ruffed grouse making them the second most popular game bird behind wild turkeys. Despite declines in their numbers over the past 40 years, ruffed grouse are still common, particularly in younger forests, and provide excellent hunting opportunities."</span></span><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"> Grouse hunters are encouraged to participate in a </span></span></span><a href="http://www.dec.ny.gov/animals/9351.html"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;">Cooperator Ruffed Grouse Hunting Log</span></span></span></a><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"> and </span></span></span><a href="http://www.dec.ny.gov/animals/48169.html"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;">Ruffed Grouse Drumming Survey</span></span></span></a><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;">, both conducted through DEC, to help monitor grouse populations in the state. The </span></span></span><a href="http://www.ruffedgrousesociety.org/"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;">Ruffed Grouse Society</span></span></span></a><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"> also has a wealth of information on the species.</span></span></span></span><div><span class="Apple-style-span" style="line-height: 23px;"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></span></div><div><span class="Apple-style-span" style="line-height: 23px;"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;">Ruffed grouse have been called "Wild Chicken of the Adirondacks" or "road chicken" and indeed you can substitute wild caught grouse in most chicken recipes. Grouse roasts nicely and </span></span></span></span><span class="Apple-style-span" style="line-height: 23px;"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;">can also be sauteed (think Grouse Marsala). Keep in mind that grouse has less fat than domesticated chicken and is smaller, so cooking time may vary from a chicken recipe. Chicken recipes that cook with liquid (braising or sauces) are often a good way to cook grouse to insure moistness. The following recipe brings out all of the delicious flavor of grouse...</span></span></span></span></div><div><span class="Apple-style-span" style="line-height: 23px;"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></span></div><div><span class="Apple-style-span" style="line-height: 23px;"><b><u><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;">Braised Grouse with Bacon and Sage</span></span></span></u></b></span></div><div><span class="Apple-style-span" style="line-height: 23px;"><b><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;">4 boneless, skinless grouse breast halves</span></span></span></span></b></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_e7yLPUERib8/TKDaTWF8mmI/AAAAAAAAAMQ/MVM1Qao_Ptk/s1600/Braised+Grouse+Label.bmp"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 148px; height: 320px;" src="http://4.bp.blogspot.com/_e7yLPUERib8/TKDaTWF8mmI/AAAAAAAAAMQ/MVM1Qao_Ptk/s320/Braised+Grouse+Label.bmp" alt="" id="BLOGGER_PHOTO_ID_5521653169039120994" border="0" /></a></div><div><span class="Apple-style-span" style="line-height: 23px;"><b><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;">8 slices bacon</span></span></span></span></b></span></div><div><span class="Apple-style-span" style="line-height: 23px;"><b><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;">1 cup chicken broth</span></span></span></span></b></span></div><div><span class="Apple-style-span" style="line-height: 23px;"><b><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;">1 cup white wine</span></span></span></span></b></span></div><div><span class="Apple-style-span" style="line-height: 23px;"><b><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;">1/2 cup chopped shallot (or 1/4 cup red onion)</span></span></span></span></b></span></div><div><span class="Apple-style-span" style="line-height: 23px;"><b><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;">4 cloves chopped garlic</span></span></span></span></b></span></div><div><span class="Apple-style-span" style="line-height: 23px;"><b><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;">1/2 teaspoon salt</span></span></span></span></b></span></div><div><span class="Apple-style-span" style="line-height: 23px;"><b><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;">1 Tablespoon chopped sage</span></span></span></span></b></span></div><div><span class="Apple-style-span" style="line-height: 23px;"><b><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;">ground black or white pepper to taste</span></span></span></span></b></span></div><div><span class="Apple-style-span" style="line-height: 23px;"><b><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;">3 Tablespoons flour</span></span></span></span></b></span></div><div><span class="Apple-style-span" style="line-height: 23px;"><b><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></span></b></span></div><div><span class="Apple-style-span" style="line-height: 23px;"><b><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;">Preheat oven to 325 degrees. In a large, oven-proof skillet (i.e cast iron fry pan) fry the bacon until almost crisp but not overly browned, </span></span></span></span></b></span><span class="Apple-style-span" style="line-height: 23px;"><b><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;">over medium-high heat</span></span></span></span></b></span><span class="Apple-style-span" style="line-height: 23px;"><b><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;">. Remove bacon and set aside. Leave 1-2 Tablespoons of the bacon drippings in the pan and discard the rest. Place the grouse breasts in the pan and brown them quickly, about 2 minutes per side. Remove the grouse from the skillet </span></span></span></span></b></span><span class="Apple-style-span" style="line-height: 23px;"><b><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;">and wrap each grouse breast with 2 pieces of bacon, securing them with a toothpick if necessary. </span></span></span></span></b></span><span class="Apple-style-span" style="line-height: 23px;"><b><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;">Add the remaining ingredients to the pan and scrape up any bits off the bottom of the skillet with a wooden utensil. Remove from heat and add the grouse back to the pan. Place the oven-proof skillet in the preheated oven and roast uncovered for 45 minutes. When done, remove the grouse from the pan and keep warm on a separate plate loosely covered with aluminum foil. Put the skillet on a burner over medium heat and whisk the flour into the pan juices, stirring constantly until thickened. Serve the pan gravy over the grouse breasts. This dish tastes excellent over wild rice. Serves 4.</span></span></span></span></b></span></div><div><span class="Apple-style-span" style="line-height: 23px;"><b><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></span></b></span></div><div><span class="Apple-style-span" style="line-height: 23px;"><b><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;">If you have favorite grouse recipes of your own, please share them by posting a comment!</span></span></span></span></b></span></div><div><span class="Apple-style-span" style="line-height: 23px;"><b><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></span></b></span></div><div><span class="Apple-style-span" style="line-height: 23px;"><b><u><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></span></u></b></span></div><div><span class="Apple-style-span" style="line-height: 23px;"><b><u><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></span></u></b></span><div><span class="Apple-style-span" style="line-height: 23px; font-family: Helvetica, Arial, Verdana, Geneva, sans-serif; "><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="line-height: 23px;font-family:Helvetica,Arial,Verdana,Geneva,sans-serif;font-size:15px;"><br /></span></div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-9043568022746474816.post-37404343461653513732010-08-18T08:08:00.000-07:002010-09-06T20:05:38.938-07:00Venison "Veal" Cutlets<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_e7yLPUERib8/TGv_gUyNJkI/AAAAAAAAALw/uJcQFEp7_t8/s1600/venison+veal+pound.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 200px; height: 150px;" src="http://4.bp.blogspot.com/_e7yLPUERib8/TGv_gUyNJkI/AAAAAAAAALw/uJcQFEp7_t8/s200/venison+veal+pound.jpg" alt="" id="BLOGGER_PHOTO_ID_5506775900190746178" border="0" /></a>It is that time of year to clean out the freezer and look ahead to (hopefully) filling it back up with the bounty of the fall hunting season. Venison steaks and chops are excellent when marinated and grilled (stick to medium or medium rare for tenderness sake), but for a change of pace, you could also make venison "veal" cutlets. These tender morsels can be eaten simply or interchanged with any veal recipe, such as venison veal parmesan, venison veal marsala, venison veal piccata, etc)<div><br /></div><div><b><u>VENISON VEAL CUTLETS</u></b></div><div><b><u><br /></u></b></div><div>1 pound venison steak or chops</div><div>1/2 c. onion, sliced</div><div>1/2 c. fresh herbs such as parsley, rosemary, thyme or 2 T. dried Italian seasoning</div><div>1 qt water</div><div>2-4 T. salt</div><div>1 egg, stirred</div><div>1/2 c. milk</div><div>1/2 c. seasoned bread crumbs</div><div>1-2 T. olive oil</div><div><br /></div><div>Starting in the morning, cut the venison into pieces about the size of a deck of cards (chop size). Then pound the venison until they are about 1/4 inch thick, using a meat mallet (tenderizer). In a glass baking dish mix 2 cups of cold water with 1 T. of salt, a shake of black pepper, the onion and herbs. Place the pounded venison cutlets in the water and place in the refrigerator. Drain and change the salted water at least every hour (every half hour for the first 2 hours is even better). The venison will start to lose it's red color and become pale and tender like veal. It is best to have all day for this process, but it can be achieved in 3-4 hours. Once the venison has transformed into veal-like qualities, you can cook it cutlet style...place milk in one bowl, the mixed egg in another, and the seasoned bread crumbs in a third bowl or plate (no need for more salt because of the salted water brine). Heat 1-2 T. of olive oil in a fry pan. Place each cutlet first in the milk, then egg, and then coat with bread crumbs. Fry in the olive oil 2-3 minutes per side until golden brown. These are delicious hot out of the pan with just a squirt of lemon and parsley or you can proceed from here to make venison parmesan, etc. Venison meat tends to have far fewer calor<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_e7yLPUERib8/TG1G5nALKxI/AAAAAAAAAL4/E17NtKTjIVg/s1600/Venison+Cutlets+Label.bmp"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 148px; height: 320px;" src="http://1.bp.blogspot.com/_e7yLPUERib8/TG1G5nALKxI/AAAAAAAAAL4/E17NtKTjIVg/s320/Venison+Cutlets+Label.bmp" alt="" id="BLOGGER_PHOTO_ID_5507135874880187154" border="0" /></a>ies and fat than veal. Enjoy!</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-9043568022746474816.post-37746007544696093092010-07-28T09:07:00.000-07:002010-07-28T09:52:54.809-07:00Smoked Lake Trout SpreadLake trout are still being caught in Seneca and Cayuga Lakes, though <a href="http://invasions.bio.utk.edu/invaders/flea.html#Native%20Range%20&%20Biology">spiny water fleas</a> are interfering with down rigger lines. Jigging maybe the best way to fish them right now. Here is a delicious recipe utilizing smoked lake trout...<div><br /></div><div><p class="MsoNormal" style=""><span style="font-weight: bold;" lang="en-US">Smoked Lake Trout Spread</span></p><p class="MsoNormal" style=""><span style="" lang="en-US"> 3/4 lb. smoked trout fillets (any species)<br />1/2 cup sour cream, light preferably</span><br /><span style="" lang="en-US">8 oz. cream cheese, low fat preferably, room temperature<br />2 Tbsp. fresh lemon juice</span><br /><span style="" lang="en-US">1 tsp. grated lemon zest/rind<br />1 Tbsp. horseradish mustard</span></p><p class="MsoNormal" style=""><span style="" lang="en-US">1-2 Tbsp. finely chopped red onion or shallot </span><br /><span style="" lang="en-US">1/4 tsp pepper (or to taste)</span><br /><span style="" lang="en-US">2 Tbsp. fresh chopped parsley and/or dill</span><br /><br /><span style="" lang="en-US"><br />Flake the smoked trout and add it along with all remaining ingredients<span style=""> </span>to a food processor or blender.<span style=""> </span>Blend until almost smooth.<span style=""> </span>Serve on cracker or bread as an appetizer with perhaps a sprig of parsley or dill for garnish.<span style=""> </span>Will keep for up to 5 days if covered and kept refrigerated.</span><span lang="en-US" style="font-size:6pt;"><o:p></o:p></span></p><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_e7yLPUERib8/TFBZTECVdwI/AAAAAAAAALY/--eltMSsWfk/s1600/smoke+trout+spread+Label.bmp"><img style="cursor: pointer; width: 92px; height: 200px;" src="http://4.bp.blogspot.com/_e7yLPUERib8/TFBZTECVdwI/AAAAAAAAALY/--eltMSsWfk/s200/smoke+trout+spread+Label.bmp" alt="" id="BLOGGER_PHOTO_ID_5498993329055299330" border="0" /></a><p class="MsoNormal" style=""><br /></p><p class="MsoNormal" style="">If you are out of crackers on a Sunday afternoon, here is an easy cracker recipe...</p><p class="MsoNormal" style=""><br /></p> <p class="MsoNormal" style="font-weight: bold;">Sesame Thyme Crackers</p><b></b><p class="MsoNormal">1 1/4 cup whole grain white flour (all purpose will work)</p><p class="MsoNormal">2 T. olive oil</p><p class="MsoNormal">1/2 t. salt</p><p class="MsoNormal">4 T. cold water</p><p class="MsoNormal">3 T. sesame seeds</p><p class="MsoNormal">1 T. fresh or dried thyme (or other herbs)</p><p class="MsoNormal">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.</p><p class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_e7yLPUERib8/TFBcueH31AI/AAAAAAAAALg/G8o1thLJ7n8/s1600/Sesame+thyme+crackers+Label.bmp"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 92px; height: 200px;" src="http://3.bp.blogspot.com/_e7yLPUERib8/TFBcueH31AI/AAAAAAAAALg/G8o1thLJ7n8/s200/Sesame+thyme+crackers+Label.bmp" alt="" id="BLOGGER_PHOTO_ID_5498997098449196034" border="0" /></a></p><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_e7yLPUERib8/TFBcueH31AI/AAAAAAAAALg/G8o1thLJ7n8/s1600/Sesame+thyme+crackers+Label.bmp"></a><p class="MsoNormal" style=""><span style="" lang="en-US"><br /></span></p> <p class="MsoNormal" style=""><span style="" lang="en-US"> <o:p></o:p></span></p></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-9043568022746474816.post-73112665518681472342010-06-30T07:36:00.001-07:002011-04-21T11:52:45.694-07:00Red, White, and Blue 4th of July Venison Burgers!<span class="Apple-style-span" style="color: rgb(102, 102, 102);font-family:trebuchet ms;font-size:130%;" >In </span><span class="Apple-style-span" style="color: rgb(102, 102, 102);font-family:trebuchet ms;font-size:130%;" >celebration of the 4th of J</span><span class="Apple-style-span" style="color: rgb(102, 102, 102);font-family:trebuchet ms;font-size:130%;" >uly</span><span class="Apple-style-span" style="color: rgb(102, 102, 102);font-family:trebuchet ms;font-size:130%;" >, try this "Red, White, and Blue" burger...sure to be</span><span class="Apple-style-span" style="color: rgb(102, 102, 102);font-family:trebuchet ms;font-size:130%;" > a crowd </span><span class="Apple-style-span" style="color: rgb(102, 102, 102);font-family:trebuchet ms;font-size:130%;" >pleaser. The "red" is from sun dried tomatoes, the "blue" is blue cheese and</span><span class="Apple-style-span" style="color: rgb(102, 102, 102);font-family:trebuchet ms;font-size:130%;" > the "white" is white tailed deer. Hopefully you have some ground venison in your f</span><span class="Apple-style-span" style="color: rgb(102, 102, 102);font-family:trebuchet ms;font-size:130%;" >reezer, but if not, you can get so</span><span class="Apple-style-span" style="color: rgb(102, 102, 102);font-family:trebuchet ms;font-size:130%;" >me from a local butcher or substitute with grass-fed beef.</span><span class="Apple-style-span" style="color: rgb(102, 102, 102);font-size:130%;" ><br /><span style="font-family:trebuchet ms;"><br /><span style="font-family:verdana;">Recipe was</span></span></span><span style=";font-family:trebuchet ms;font-size:130%;" ><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_e7yLPUERib8/TC6m5ufuD3I/AAAAAAAAALI/uXczj-dcqMc/s1600/4th+of+July+Venison+Burgers+Label.bmp"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 135px; height: 292px;" src="http://1.bp.blogspot.com/_e7yLPUERib8/TC6m5ufuD3I/AAAAAAAAALI/uXczj-dcqMc/s320/4th+of+July+Venison+Burgers+Label.bmp" alt="" id="BLOGGER_PHOTO_ID_5489508506475040626" border="0" /></a></span><span class="Apple-style-span" style="color: rgb(102, 102, 102);font-family:trebuchet ms;font-size:130%;" > developed by Ca</span><span style=";font-family:trebuchet ms;font-size:130%;" ><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_e7yLPUERib8/TC6sPfWxWQI/AAAAAAAAALQ/T54qDl7Q5Q8/s1600/venison+burgers.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 214px; height: 161px;" src="http://3.bp.blogspot.com/_e7yLPUERib8/TC6sPfWxWQI/AAAAAAAAALQ/T54qDl7Q5Q8/s320/venison+burgers.jpg" alt="" id="BLOGGER_PHOTO_ID_5489514377926236418" border="0" /></a></span><span class="Apple-style-span" style="color: rgb(102, 102, 102);font-family:trebuchet ms;font-size:85%;" ><span style="font-size:130%;">gey T</span>.<br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><span style="font-size:130%;"><span style="font-weight: bold;">Red, White, and Blue Venison Burger</span><br /><br />1.5 lbs. ground venison meat<br />1/2 cup diced sweet onion, such as vidalia, red, or shallot<br />1/2 cup diced sun-dried tomatoes<br />1/2 cup crumbled blue cheese<br />1-2 Tbsp. olive oil<br />1 egg or just egg white<br />1 Tbsp Italian seasoning (or 1 tsp thyme, 1 tsp oregano, 1 tsp parsley flakes)<br />salt and pepper to taste<br /><br />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.<br /><br /></span><br /></span>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-9043568022746474816.post-44718279022604953472010-06-07T06:53:00.000-07:002010-06-26T20:33:26.692-07:00National Trout Derby on Seneca Lake<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_e7yLPUERib8/TCYO_6tjzZI/AAAAAAAAALA/hBnW5UnQp7Q/s1600/George%27s+laker+6-2010.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 87px;" src="http://3.bp.blogspot.com/_e7yLPUERib8/TCYO_6tjzZI/AAAAAAAAALA/hBnW5UnQp7Q/s320/George%27s+laker+6-2010.JPG" alt="" id="BLOGGER_PHOTO_ID_5487089687252422034" border="0" /></a><br /><span class="Apple-style-span" style="font-size:100%;">Seneca Lake is renown as a trout fishery. Every year over Memorial Day weekend the </span><span style="font-size:100%;"><a href="http://www.laketroutderby.org/"><span class="Apple-style-span">National Lake Trout Derby</span></a></span><span class="Apple-style-span" style="font-size:100%;"> is held with the largest Brown, Landlocked Salmon or Lake Trout taking home a $5,000 Grand Prize.</span><span class="Apple-style-span" style="font-size:100%;"> 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,</span><div> <span class="Apple-style-span" style="font-size:100%;">"</span><span class="Apple-style-span" style="color: rgb(51, 51, 51); line-height: 17px;font-family:Verdana,sans-serif;font-size:100%;" ><span class="Apple-style-span">To fillet the trout start with a very sharp fillet knife (a good fillet knife should have some flex to it). Place the fish on a cutting board with it's spine facing y</span></span><span class="Apple-style-span" style="color: rgb(51, 51, 51); line-height: 17px;font-family:Verdana,sans-serif;font-size:100%;" ><span class="Apple-style-span">ou. Cut behind the gill in a slight arc to the backbone and slide the knife in a gently see-sawing action along the backbone and ribs to the tail. Leave the fillet attached to the end of the tail and turn the fillet over so the skin side is down. Then, starting where the fillet is attached to the tail, gently slide your fillet knife along the ski</span></span><span class="Apple-style-span" style="color: rgb(51, 51, 51); line-height: 17px;font-family:Verdana,sans-serif;font-size:100%;" ><span class="Apple-style-span">n, keeping the skin taught, to remove the skin from the fillet. West Virginia Extension has an excellent </span><a href="http://www.wvu.edu/%7Eagexten/aquaculture/troutproc.pdf" style="color: blue; text-decoration: underline;"><span class="Apple-style-span">Trout processing resource</span></a><span class="Apple-style-span">, including pictures and</span></span><span class="Apple-style-span" style="color: rgb(51, 51, 51); line-height: 17px;font-family:Verdana,sans-serif;" ><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-size:85%;"><span style="font-size:100%;"> videos on how to butterfly fillet trout."<br /></span></span></span></span><br /><div><span style="font-size:85%;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_e7yLPUERib8/TCYM2T4FvdI/AAAAAAAAAKw/piPddNsrj8Y/s1600/filleting+trout+along+ribs.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 296px; height: 159px;" src="http://3.bp.blogspot.com/_e7yLPUERib8/TCYM2T4FvdI/AAAAAAAAAKw/piPddNsrj8Y/s320/filleting+trout+along+ribs.jpg" alt="" id="BLOGGER_PHOTO_ID_5487087323185528274" border="0" /></a></span></div><br /><span class="Apple-style-span" style="color: rgb(51, 51, 51); line-height: 17px;font-family:Verdana,sans-serif;" ><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-size:85%;"><span style="font-size:100%;"><br /></span></span></span></span><br /><br /><br /><br /><span class="Apple-style-span" style="color: rgb(51, 51, 51); line-height: 17px;font-family:Verdana,sans-serif;" ><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-size:85%;"><span style="font-size:100%;"><br /><br /><br /></span></span></span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_e7yLPUERib8/TCYNHI_PfkI/AAAAAAAAAK4/qhgfZHBAhRY/s1600/filleting+trout+at+tail.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 320px; height: 105px;" src="http://4.bp.blogspot.com/_e7yLPUERib8/TCYNHI_PfkI/AAAAAAAAAK4/qhgfZHBAhRY/s320/filleting+trout+at+tail.jpg" alt="" id="BLOGGER_PHOTO_ID_5487087612320513602" border="0" /></a><br /><br /><span class="Apple-style-span" style="color: rgb(51, 51, 51); line-height: 17px;font-family:Verdana,sans-serif;" ><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-size:85%;"><br /></span></span></span><br /><br /></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-9043568022746474816.post-75428502419981539412010-04-30T09:19:00.000-07:002010-11-08T10:30:29.886-08:00Let's hear it for the Red, White, and Blue: Spring Turkey opens May 1st!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_e7yLPUERib8/S9sSFfbXCUI/AAAAAAAAAKY/LEJpVG7848U/s1600/Red,white,+and+blue+turkey-photo+by+toby+thompson.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 207px; height: 320px;" src="http://2.bp.blogspot.com/_e7yLPUERib8/S9sSFfbXCUI/AAAAAAAAAKY/LEJpVG7848U/s320/Red,white,+and+blue+turkey-photo+by+toby+thompson.jpg" alt="" id="BLOGGER_PHOTO_ID_5465982458289129794" border="0" /></a>New York State is one of the top turkey hunting states in the East. The spring seasons lasts from May 1 until May 31st with hunting in the mornings (1/2 hour before sunrise until noon) and a 2 tom limit for the season (as in, a bearded turkey...a jake will do, but no hens). To get more information about Wild Turkey hunting, including <a href="http://www.dec.ny.gov/outdoor/8366.html">harvesting information an</a><a href="http://www.dec.ny.gov/outdoor/8366.html">d safety</a>, look at the <a href="http://www.dec.ny.gov/outdoor/8366.html">NY State DEC website.</a><div><br /><div>Wild turkeys were nearly extinct in New York State a hundred years ago due to habitat loss and over hunting, but with proper management, they have made an incredible recovery. More can be read about this interesting history in NYS DEC's <a href="http://www.dec.ny.gov/docs/wildlife_pdf/turkeyplan.pdf">"Wild Turkey Management Plan".</a> The plan outlines the history of wild turkeys in the state and their re-establishment. The Wild Turkey Management Plan also states, "Now that the wild turkey has been restored to New York State, our goal is to ensure that a vigorous, self-sustaining population is maintained in all suitable habitats of the State. Furthermore, turkeys will be managed to best meet the needs and desires of the people of the State of New York, using the steps outlined in this plan." In managing New York’s wild turkey resource, DEC focuses on four primary areas; Monitoring and Protecting the Wild Turkey Population; Public Use and Enjoyment of the Wild Turkey; Turkey Nuisance and Damage Management; Information and Outreach. Thanks to proper management wild turkey can be on the dinner table in Seneca County!</div><div><br /></div><div>I have found the easiest way to prepare a turkey is by breasting it. Lay the turkey on its back, and cut a small incision along the top of the breast bone just long enough to be able to grab the skin to pull it back. The skin with the feathers should easily pull away from the breast meat. Once the breast meat is exposed, carefully run your knife (a fillet or boning knife works well) along the breast bone and ribs until the breast is cut free. Be careful not to cut the crop which is located at the top of the breast bones (inside the v shape) and can be a bit stinky. There are a few useful videos of turkey breasting posted on <a href="http://www.youtube.com/user/turkey025#p/u/10/dnysY1ix5-c">You Tube</a> (use your discretion, I am not endorsing this particular video or any of them). There will be a lot of meat with each breast which can be used in any turkey breast recipe, and the flavor will be more intense and delicious. If you wrap the meat in butcher paper it will keep in the freezer for a good six months (until Thanksgiving). Often there are some scraps of meat still on the bird after the breasts are removed, including some thigh and leg meat which can be tough if traditionally cooked as whole pieces. I remove any remaining white pieces of meat and choice pieces of leg meat to use for the following recipe....</div><div><br /></div><div><u><b>Wild Turkey with Sherry and Broccoli</b></u><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_e7yLPUERib8/S970XZvv-KI/AAAAAAAAAKg/7LFs7U8ZRFo/s1600/Wild+Turkey+with+Sherry+and+Broccoli+Label.bmp"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 148px; height: 320px;" src="http://1.bp.blogspot.com/_e7yLPUERib8/S970XZvv-KI/AAAAAAAAAKg/7LFs7U8ZRFo/s320/Wild+Turkey+with+Sherry+and+Broccoli+Label.bmp" alt="" id="BLOGGER_PHOTO_ID_5467075680559691938" border="0" /></a></div> </div><div>1 lb turkey,wild caught (cooked pieces) </div><div>1 bunch broccoli, washed and chopped</div><div>1/4 cup butter</div><div>1/4 cup flour</div><div>1.5 cup skim milk</div><div>.5 cup chicken broth</div><div>1/2 cup sherry wine</div><div>2 t. worcestershire sauce</div><div>2 T. grated parmesan cheese<br /><br /></div><div>If starting with raw turkey pieces, saute turkey pieces in a greased (either with cooking spray or a little olive oil) fry pan over medium heat until just cooked through (about 5 minutes). Cook broccoli either in microwave or steamer until barely tender (about 3-4 minutes). Arrange the broccoli on the bottom of a greased casserole (or 9x11 inch) dish and then layer the cooked turkey meat on top of the broccoli. Meanwhile heat butter in sauce pan over medium heat and add the flour. Stir and cook about 2 minutes to form a roux (a paste). Gradually stir in milk and chicken broth and cook until sauce thickens. This may take 5 minutes, stirring occasionally. Add worcestershire sauce, salt and pepper to taste, then add sherry wine. Cook 1 minute longer. Pour the sauce over the turkey and broccoli. Sprinkle with parmesan cheese (and some parsley flakes, if you have them). Bake in a 400 degree oven for 2o minutes. Serves 4. This recipe is very tasty served over wild rice. Wild turkey has less fat and more protein than traditional birds bought from the grocer and typically has more polyunsaturated (good) fat and less saturated fat. The attached nutrition label is based on farm turkey, so the fat and protein content will be slightly different using wild turkey (a healthier difference).<br /></div><div><br /></div><div><br /></div></div>Unknownnoreply@blogger.com0