The Wild Harvest Table

Scooby Snacks

2012-01-06T11:30:00.001-08:00

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

Scooby Snacks

1 lb of goose breast meat, sliced into thin strips

1-2 cups Chiavetta's Marinade or other vinegary marinade

1 T. olive oil

1/2 cup flour (optional)

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

Grandpa's Venison Burgers

2011-11-30T08:21:00.000-08:00

photo by Jodi Richards

“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.

Grandpa David’s Venison Burgers

Makes 6 burgers.

1 lb ground venison

2 Italian sausages

1 small onion

½ cup mushrooms

1 teaspoon black pepper

½ teaspoon cayenne pepper

½ teaspoon cumin

½ teaspoon dried thyme

For extra heat, 1-2 Tablespoons diced jalapeno or poblano pepper (about 1whole jalapeno or 1/3 of a whole poblano)

Hamburger buns

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.)

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.

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 thermometer inserted into the center of a patty reads at least 160° F.

Top with your favorite hamburger toppings (suggested: lettuce, tomato, onion and barbeque sauce) and enjoy!

Venison (or goose) Jerky

2011-11-02T08:23:00.000-07:00

Clean 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!

Preparing Jerky

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.
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).
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.
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 Drying Food in NYS publication 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.
For more information see "Preparing Safer Jerky" from Cooperative Extension found here.
Goose breast meat can also be prepared the same way.

Duck Kabobs

2011-10-12T10:11:00.000-07:00

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, which opens October 22nd, try this simple recipe sure to please everyone.

Grilled Duck and Veggie Kabobs

recipe adapted and photo from allrecipes.com

4 skinned, boned duck breasts

2 yellow squash

2 cups of broccoli

1/2 pint of cherry tomatoes

2 Tablespoons olive oil

2 Tablespoons lemon juice

8 presoaked wooden or metal skewers

Marinade:

1/4 cup Worcestershire sauce

2 Tablespoons olive oil

1/2 teaspoon hot sauce

2 Tablespoons minced garlic

1/4 teaspoon black pepper

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.

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.

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.

Teriyaki Goose Salad

2011-09-26T11:38:00.000-07:00

Early season for Canada goose 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.

photo from:©

Teriyaki Goose Salad

1 lb. goose breast meat

1/4 cup olive oil

1/4 cup low-sodium soy sauce

1-2 T. rice wine vinegar or sherry

1 T. minced fresh ginger ( or 1 t. powdered)

1 T. minced garlic

1-2 T. brown sugar

cayenne pepper to taste

10 oz. mixed greens (salad lettuces)

2 T. slivered almonds

3/4 cup mandarin orange slices or sliced plums

2 T. Asian flavored salad dressing

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).

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.

Place the cooked goose on the greens with the fruit, nuts, and dressing and gently toss the salad to combine the ingredients.

Serves 3-4.

Brain Food

2011-08-12T13:23:00.000-07:00

Fish, especially fatty fish such as salmon and lake trout, are a good source of Omega-3 fatty acids which helps brain function. Omega-3 has also been linked to cardiovascular health. The American Heart Association recommends 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 NYS Department of Health about eating sport fish which specifically shows waters that have contamination concerns in the Finger Lakes Region. Eating a variety of species per month is also recommended.

Finger Lakes Region

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Women under 50 years and children under 15 years

Don't eat any fish from the waters listed below.

All others

Should follow the advice listed below.

Water [*] (County)	Species	Advice	Chemical(s) of Concern
Canadice Lake [10] (Ontario)	Lake trout over 23"	Don't eat	PCBs
Canadice Lake [10] (Ontario)	Brown trout and smaller lake trout	Eat up to one meal per month	PCBs
Chenango River [34]	Walleye over 22"	Eat up to one meal per month	Mercury
Irondequoit Bay [9] (Monroe)	Carp	Don't eat	PCBs, Mirex
Keuka Lake [11] (Yates & Steuben)	Lake trout over 25"	Eat up to one meal per month	DDT
Koppers Pond [12] (Chemung)	Carp	Eat up to one meal per month	PCBs
Lake Ontario [8] - Whole lake Harvest/possession of Lake Ontario American eel is prohibited per NYS DEC Regulations.	Channel catfish, carp, lake trout over 25" and brown trout over 20"	Don't eat	PCBs, Mirex, Dioxin
	Chinook salmon, rainbow trout, white sucker, smaller lake trout, smaller brown trout and coho salmon over 25"	Eat up to one meal per month	PCBs, Mirex, Dioxin
- West of Point Breeze	White perch	Don't eat	PCBs, Mirex, Dioxin
- East of Point Breeze	White perch	Eat up to one meal per month	PCBs, Mirex, Dioxin
Onondaga Lake [14] (Onondaga)	Largemouth bass and smallmouth bass over 15" and walleye	Don't eat	Mercury, PCBs
	Carp, channel catfish and white perch	Don't eat	PCBs, Mercury, Dioxin
	All fish not listed	Eat up to one meal per month	Mercury, PCBs
	Brown bullhead and pumpkinseed	Eat up to four meals per month	Mercury, PCBs
Rushford Lake [7] (Allegany)	Walleye	Eat up to one meal per month	Mercury
Seneca River [15] - Downstream of Lock 24 at Baldwinsville	See Onondaga Lake
Skaneateles Creek [13] - From dam at Skaneateles to Seneca River (Onondaga)	Brown trout over 10"	Eat up to one meal per month	PCBs
Susquehanna River [35]	Walleye over 22"	Eat up to one meal per month	Mercury
All waters not listed above in the Finger Lakes Region: All ages men, women and children	All fish species	Eat up to four meals per month

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.

Here is an easy, nutritious fish recipe that kids like too!

Creamy Dijon Fish Fillets

1 lb. firm, skinless, boneless, fish fillets (such as trout, salmon, perch, etc)

1/2 cup mayonnaise (low fat)

2 T. Dijon-style mustard

3 T. grated Parmesan cheese

black pepper to taste

Preheat broiler with oven rack in proper position. Rinse the fillets, pat dry and place on a broiler pan (you may want to lightly 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.

Season opened for Bass fishing June 18th

2011-06-22T11:54:00.000-07:00

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:

Black Bass with Ginger, Cilantro and Scallions

1 (3-lb) whole black bass( large or small mouth)cleaned, leaving head and tail intact
1/2 teaspoon salt
1 bunch scallions, white and pale green parts cut into very thin 2-inch strips and greens reserved separately
1 (1-inch) piece fresh ginger, peeled and cut into very thin matchsticks

1/2 cup fresh cilantro, chopped
3 T. light soy sauce
1-2 T. white wine or sake
1/4 t. sugar

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;

Put oven rack in middle position and preheat oven to 400°F. Put baking dish in roasting pan.

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.

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.

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).

Just before serving, remove foil from fish very carefully. Gently transfer fish intact to a serving dish and sprinkle with scallion greens. Serves 8 family style.

National Lake Trout Derby, Seneca Lake, NY

2011-05-25T13:29:00.000-07:00

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 National Lake Trout Derby website.

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.

Happy fishing!

Italian Venison Burgers

2011-04-20T06:11:00.000-07:00

It 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....

Italian Venison Burgers

1 pound ground venison, thawed
1/2 cup sun-dried tomatoes, chopped
1/2 cup red onion, diced
1 garlic clove, minced
1/3 cup green olives, chopped
1-2 T. olive oil
1-2 t. Italian seasoning
1/3 cup grated parmesan cheese
salt and pepper to taste

Mix all of the ingredients together and form into 4 hamburger patties. Grill until desired temperature. USDA recommends to cook the meat to an internal temperature of 160 degrees. To test the temperature, insert a meat thermometer sideways into the burger.

Snow Geese

2011-03-15T13:17:00.000-07:00

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

BBQ Goose

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

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

Rabbit until February 28th....Hasenpfeffer

2011-03-01T19:33:00.000-08:00

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

Hasenpfeffer

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

marinade:

2 cups red

1 cup water

2-3 cloves garlic, minced

1 T. Worcestershire sauce

2 tsp Italian seasoning or Herb de Provence

10 whole peppercorns

1/2 cup flour

4-6 slices bacon

1 cup sliced mushrooms

1 cup chopped onion

1 clove garlic, minced

1/2 cup chopped carrot

1 cup dry red wine

salt and pepper to taste

1/2 cup sour cream

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

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

Ice Fishing!

2011-02-11T10:48:00.000-08:00

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 NYS DEC website has good information on how to ice fish, safety tips, rules, regulations, and where to find fish.

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!

Corned Goose

2011-01-03T11:23:00.000-08:00

The second half of waterfowl season is in full swing until January 9th in Seneca County. There is a daily limit of 3 Canada Geese and 25 Snow Geese per day (hunting of this species is obviously encouraged, and you can read more about this in an earlier post, "Snow Geese Abound"). 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...

Corned Goose (or venison)

4 goose breast pieces (from 2 birds) or a 3-5 lb venison roast

2 quarts water

1/2 cup canning or pickling salt

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)

5-6 whole peppercorns or 1 T. cracked black pepper

3 T. sugar

2-3 T. pickling spice

6 crushed garlic cloves

1 T. thyme (optional)

1 t. crushed red pepper flakes (optional)

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.

Note: The same recipe can be used for a 3-5 pound venison roast.

Tomorrow is the last day for Deer in Seneca County

2010-12-20T08:03:00.000-08:00

photo courtesy of Keith G. Tidball

Tomorrow (December 21) is the last day to take a deer with a muzzle loader or bow in Seneca County.

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.

Venison Stew

1.5 lb cubed venison meat (can cube a steak or roast if you do not have stew meat packaged)

6 medium potatoes washed and cut in half or quartered

1 medium onion, diced

1 c. diced carrot (large chunks or can use "baby" carrots)

1 c. diced celery

3 cloves garlic, minced

3 T. olive oil

1/4 cup flour (optional to season the flour with salt and pepper)

1 T. Italian season

salt and pepper to taste

1 t. Worcestershire sauce (optional)

1 T. balsamic vinegar (optional)

1.5 cups dry red wine or 12oz. of dark beer

1 can (about 14.5 oz) canned tomatoes (diced or whole)

4 T. fresh chopped parsley (optional)

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.

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).

Pheasants until December 31

2010-12-06T16:32:00.000-08:00

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. NYS DEC has some great information on the history of pheasant hunting, along with the regulations. Wild populations of pheasant can be hard to find, yet there are a few game preserves in the area that offer pheasant hunts, such as Whispering Pines.

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 Kuneytown Sportsmens Club website.

Here is the recipe for

Pheasant Fingers

2 T. flour
1-2 t. Cajun seasoning
1 lb. boneless, skinless pheasant breast cut into 3/4" strips
1 1/2 cups corn flake cereal
2 eggs

Preheat Oven to 350 degrees. Lightly grease baking sheet. Place flour and Cajun seasoning in resealable plastic bag. Place pheasant (3 to 4 strips at a time) in bag. Seal and shake to coat pheasant. Remove pheasant and lay on a plate. Place corn flakes in plastic bag and gently crush the cereal until you have finely crushed corn flakes. For "hot" fingers add 1/2 T. of Cajun seasoning. Lightly beat 2 eggs and place in shallow pan. Dip floured pheasant strips in egg and then place in corn flake bag and shake to coat pheasant evenly with corn flakes. Place pheasant on lightly greased baking sheet. Bake in 350 degree oven for 15 minutes, or until baked through and crispy on outside. Enjoy with your favorite barbecue sauce for dipping.

Wild Turkey

2010-11-08T09:13:00.000-08:00

The fall season for wild turkey is only two weeks long in Seneca County and ended November 5th. However, it is still open in neighboring counties to the east (i.e. Cayuga) and to the south of Seneca (i.e. Tompkins). Check out NYS DEC's website for a map of turkey hunting seasons. The NYS DEC website also has tips for successful and safe turkey hunting.

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:

1. Hang the bird to age and tenderize the meat-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.

2. Soak the turkey meat overnight in lightly salted, cold water- 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.

3. Cook properly- 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 fact sheet for safe turkey preparation.

Venison was highlighted at the Finger Lakes Cork and Fork local food event ...plus a duck recipe...

2010-10-29T08:17:00.000-07:00

Over the weekend of October 22/23, Seneca County's Chamber of Commerce put on a great local food event, Finger Lakes Cork and Fork, 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 Venison "Veal" Cutlets paired with Standing Stone winery's 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 DiVine Restaurant 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!

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 NYS DEC for the season dates in other parts of NY. Below is Chef Izzo's duck recipe. Enjoy!

Chef Samantha Izzo of Simply Red Bistro at Sheldrake Point

Braised Duck with Sweet & Sour Cabbage

Wine: Pinot Noir from Sheldrake Point Winery

Feature Food: Duck

Serves 4

The Duck

INGREDIENTS:

1 4-5 pound duck, cleaned and left whole with skin on

1 cup prunes

1 tart apple

¼ cup oil

sprinkle of salt and pepper

DIRECTIONS:

Preheat oven 450 degrees. Place duck on rack in a roasting pan. Fill the cavity with the apples and prunes. Sprinkle with oil and salt and pepper. Roast Duck for 25 minutes. Reduce oven temp to 350 degrees. Continue to roast about 1hour and 15 minutes. Allow duck to cool and remove the skin, pull off all the duck meat . You can pull off the cavity and keep to one side.

The Braised Cabbage

INGREDIENTS:

2 tbsps oil

1 small chef onion sliced

1 tart apple sliced

8 cups of red cabbage sliced really thin

2 cups cider vinegar

½ cup cane sugar

1 tsp celery seed

1 cup thick slab bacon sliced

1 tsp salt

2 cups fennel sliced

DIRECTIONS:

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.

Ruffed Grouse opens Oct 1!

2010-09-27T08:19:00.000-07:00

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 NY DEC information on grouse hunting, "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." Grouse hunters are encouraged to participate in a Cooperator Ruffed Grouse Hunting Log and Ruffed Grouse Drumming Survey, both conducted through DEC, to help monitor grouse populations in the state. The Ruffed Grouse Society also has a wealth of information on the species.

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 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...

Braised Grouse with Bacon and Sage

4 boneless, skinless grouse breast halves

8 slices bacon

1 cup chicken broth

1 cup white wine

1/2 cup chopped shallot (or 1/4 cup red onion)

4 cloves chopped garlic

1/2 teaspoon salt

1 Tablespoon chopped sage

ground black or white pepper to taste

3 Tablespoons flour

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, over medium-high heat. 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 and wrap each grouse breast with 2 pieces of bacon, securing them with a toothpick if necessary. 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.

If you have favorite grouse recipes of your own, please share them by posting a comment!

Venison "Veal" Cutlets

2010-08-18T08:08:00.000-07:00

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)

VENISON VEAL CUTLETS

1 pound venison steak or chops

1/2 c. onion, sliced

1/2 c. fresh herbs such as parsley, rosemary, thyme or 2 T. dried Italian seasoning

1 qt water

2-4 T. salt

1 egg, stirred

1/2 c. milk

1/2 c. seasoned bread crumbs

1-2 T. olive oil

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 calories and fat than veal. Enjoy!

Smoked Lake Trout Spread

2010-07-28T09:07:00.000-07:00

Lake trout are still being caught in Seneca and Cayuga Lakes, though spiny water fleas 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...

Smoked Lake Trout Spread

3/4 lb. smoked trout fillets (any species)
1/2 cup sour cream, light preferably
8 oz. cream cheese, low fat preferably, room temperature
2 Tbsp. fresh lemon juice
1 tsp. grated lemon zest/rind
1 Tbsp. horseradish mustard

1-2 Tbsp. finely chopped red onion or shallot
1/4 tsp pepper (or to taste)
2 Tbsp. fresh chopped parsley and/or dill

Flake the smoked trout and add it along with all remaining ingredients to a food processor or blender. Blend until almost smooth. Serve on cracker or bread as an appetizer with perhaps a sprig of parsley or dill for garnish. Will keep for up to 5 days if covered and kept refrigerated.

If you are out of crackers on a Sunday afternoon, here is an easy cracker recipe...

Sesame Thyme Crackers

1 1/4 cup whole grain white flour (all purpose will work)

2 T. olive oil

1/2 t. salt

4 T. cold water

3 T. sesame seeds

1 T. fresh or dried thyme (or other herbs)

Mix all ingredients in a food processor until dough forms a ball (dough can also be mixed by hand). Roll the dough out on parchment paper placed on a cookie sheet (or just directly on a cookie sheet) to 1/8" thickness and cut into squares. Bake at 400 degrees for 10-15 minutes, until golden brown and crisp.

Red, White, and Blue 4th of July Venison Burgers!

2010-06-30T07:36:00.001-07:00

In celebration of the 4th of July, try this "Red, White, and Blue" burger...sure to be a crowd pleaser. The "red" is from sun dried tomatoes, the "blue" is blue cheese and the "white" is white tailed deer. Hopefully you have some ground venison in your freezer, but if not, you can get some from a local butcher or substitute with grass-fed beef.

Recipe was developed by Cagey T.

Red, White, and Blue Venison Burger

1.5 lbs. ground venison meat
1/2 cup diced sweet onion, such as vidalia, red, or shallot
1/2 cup diced sun-dried tomatoes
1/2 cup crumbled blue cheese
1-2 Tbsp. olive oil
1 egg or just egg white
1 Tbsp Italian seasoning (or 1 tsp thyme, 1 tsp oregano, 1 tsp parsley flakes)
salt and pepper to taste

Mix all ingredients and form into 6 hamburger patties. Grill patties until cooked through. You can top patties with additional blue cheese and chives. It is important to not over cook venison or it will dry out due to it's lack of fat, which also makes it a healthy choice of meat! Serves 6.

National Trout Derby on Seneca Lake

2010-06-07T06:53:00.000-07:00

Seneca Lake is renown as a trout fishery. Every year over Memorial Day weekend the National Lake Trout Derby is held with the largest Brown, Landlocked Salmon or Lake Trout taking home a $5,000 Grand Prize. Trout is delicious on the grill, smoked, or in almost any Salmon recipe. Below are some photos of filleting to compliment this previous post description of the technique,

"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 you. 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 skin, keeping the skin taught, to remove the skin from the fillet. West Virginia Extension has an excellent Trout processing resource, including pictures and videos on how to butterfly fillet trout."

Let's hear it for the Red, White, and Blue: Spring Turkey opens May 1st!

2010-04-30T09:19:00.000-07:00

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 harvesting information an d safety, look at the NY State DEC website.

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 "Wild Turkey Management Plan". 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!

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 You Tube (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....

Wild Turkey with Sherry and Broccoli

1 lb turkey,wild caught (cooked pieces)

1 bunch broccoli, washed and chopped

1/4 cup butter

1/4 cup flour

1.5 cup skim milk

.5 cup chicken broth

1/2 cup sherry wine

2 t. worcestershire sauce

2 T. grated parmesan cheese

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).

Trout Season Open

2010-04-06T19:04:00.000-07:00

(Photo from NYS DEC website)

Trout fishing opened on April 1st. To get up to date information on the fishing, check out the DEC Central NY Fishing Hotline.

The weather has been gorgeous and perfect for outdoor grilling. Here is a simple grilled trout recipe...

Grilled Trout

4-five to six ounce trout fillets

2 T. lemon juice

2 T. olive or canola oil

1T. fresh dill, chopped (or 1 t. dried dill)

1T. fresh parsley, chopped (or 1 t. dried parsley)

salt and pepper to taste (about 1/2 t. each)

Mix lemon juice, oil, herbs and seasoning in a shallow baking dish or pie plate. Add the trout fillets to this mixture, being sure to coat both sides of the fish. Meanwhile light the grill. Oil the grill or grill pan before cooking the fish. Cook the fish about 2 minutes per side over moderate heat, or until opaque. Serve with fresh lemon wedges. Serves 4.

Snow Geese Abound!

2010-03-10T21:35:00.000-08:00

The Snow Geese have arrived, and there are thousands of them in the county! New York State DEC has once again implemented a special snow goose season from March 11-April 15, 2010 with a daily bag limit of 15 Snows. This is a conservation effort to control the number of Snow Geese which have grown significantly over the past 50 years and are damaging the arctic tundra where they breed. You can read more about this at NYS DEC and get information on the hunting regulations. Also, the Artic Goose Joint Venture (AGJV) is a multi-agency partnership between the federal governments of the U.S., Canada and Mexico, along with some States, Provinces and Ducks Unlimited, that was established to further understand and manage North America's geese. AGJV has a great website, including a snow goose cookbook!

Here is a simple crock pot recipe for BBQ Snow Goose;

Pulled BBQ Goose

boneless, skinless breast from 1 snow goose

cold water

2 Tbsp, plus 2Tbsp salt

bottle of favorite BBQ sauce

Dissolve 2 Tbsp of salt in 2 quarts of cold water in a glass, plastic or ceramic bowl (not metal). Place the snow goose breasts in the water and gently knead the meat to remove blood, feathers, shot, etc. Rinse the meat and set aside. Add 2 quarts fresh, cold water to the bowl along with another 2 Tbsp of salt. Add the meat and put in the refrigerator to brine the meat for about 4 hours or overnight (this step is optional). Rinse the goose and cut into thin strips. Put goose meat in a crock pot and add enough BBQ sauce to coat and/or cover the meat. Stir to combine and cook on low heat for 4-6 hours. You can serve the goose meat on whole wheat rolls as a sandwich or over noodles or rice. Serves 4-6. Each serving of meat has about 180 calories and 3.5 g of fat (no saturated!).

(note: source of snow goose photo was the National Fish and Wildlife Service, National Digital Library)

Ice Fishing- Perch

2010-02-22T19:06:00.000-08:00

Ice fishing is on in Seneca County! Watch an ice fishing clip, get some basic know-how tips, and find ice fishing regulations from NYS DEC. There are many informal reports of nice size perch coming out of the frozen north end of Cayuga Lake. There is a daily limit of 50 yellow perch and no size regulations, though it is tough to get a boneless fillet off the small perch. The sweet flesh makes up for the time consuming filleting!

Here is a healthy version of "fried" perch...

Parmesan Perch Fries

1 lb of boneless perch fillets (could be 6+ fish)

1/4 cup skim milk

1/4 cup grated parmesan cheese

1/2 tsp lemon pepper seasoning

1 tsp parsley flakes

dash of salt to taste or Old Bay seasoning

1 T. olive oil

Rinse perch fillets. Put milk in a small bowl or dish. Mix cheese and seasonings (except oil) on a plate or in a shallow bowl. Heat olive oil over medium to medium high heat. Place perch fillets in milk and then coat them individually with the cheese "breading". Place parmesan crusted fillets in hot oil and brown about 3 minutes per side. Serve with lemon wedges if desired. Serves 2-4 people.

Waterfowl brunch

2010-01-07T19:05:00.000-08:00

Canada geese and ducks close this weekend on January 10th. If you harvest a few ducks in the morning you may want to consider a waterfowl brunch.

Duck for Brunch
1 duck breast (both halves)
1 clove minced garlic
1 T. fresh parsley, if available
1 T. olive oil

Thinly slice fresh duck breast. Heat olive oil in a saute pan or iron skillet over medium heat. Add duck, garlic, parsley, and salt and pepper to taste. Saute the duck for a few minutes until cooked. Best served rare or medium rare for tenderness but cook according to your preference. Serve with eggs and brunch fixings in lieu of traditional bacon or sausage.

Squirrel Fricassee

2009-12-03T17:57:00.001-08:00

If you are looking for a diversion from deer hunting, and since the waterfowl is a bit scarce, then why not consider some squirrel? I must confess, I was a bit skeptical about squirrel consumption at first, but having tried some recipes to post here, I have to say, it is mighty tasty! It is also a perfect way to get youth excited about bringing game to the table. Here is a tried and true recipe from a local ag leader...

Mike's Squirrel Fricassee

4 squirrels
2 cups flour
1-2 Tbsp. Cajun seasoning
Olive oil for frying
2 large onions, chopped fine
8 tsp lemon juice
6 cups chicken broth or consumme
4 bay leaves

• Cut squirrel into serving pieces. (3 pieces/animal, 2 thighs and mid section)
• Rub seasoning into meat.
• Roll meat in the flour and fry until brown in hot oil in a large heavy skillet.
• Place browned meat pieces in a large glass casserole dish.
• Add onion and remaining flour to left over oil and brown.
• When onion and flour are brown, add chicken broth or cosumme to make gravy.
• Pour gravy over the meat pieces in the casserole dish, enough to just cover the meat.
• Add lemon juice and bay leaves and bake @ 300 F for 2 to 2.5 hours (until meat is tender).
• Serve over rice or whipped potatoes

Cagey T's Cherry Goose Recipe

2009-11-29T18:16:00.000-08:00

Wow your family and friends with this elegant and delicious appetizer

2 goose breast halves (from 1 goose)
1 1/2 cups of port
1/2 cup of olive oil
2 garlic cloves or 1 T. minced
2 T. maraschino cherry juice and ~15 cherries for serving
1/4 cup dried cherries
2 T brown sugar
salt and pepper to taste
dash of chili powder or cayenne pepper
Dark chocolate sauce (such as a melted bar or Hershey's sauce)

Marinate the goose in about 1 cup of port, 1/2 cup of olive oil, 1 T. of minced garlic, and a dash of salt and pepper mixed in a glass, ceramic or plastic bowl. Cover and refrigerate for about 2 days, turning the goose occasionally.

When ready to cook, have ready a skillet, tooth picks and a serving plate. Drizzle the dark chocolate on your serving plate in a decorative pattern and set aside. Heat 1 T. olive oil over medium high heat in a heavy skillet until hot (about 300 degrees). Add the goose breasts and sear both sides, 1-2 minutes a side until brown. Remove pan from heat and remove goose from the pan and cut into bit sized chunks (when cool enough to handle). Lightly flour the goose (about 1 T. of flour sprinkled over meat). Put skillet back on medium heat and add 1/2 cup of port, 1-2 T of Maraschino cherry juice, and 1/4 cup of dried cherries. Bring this mixture to a gentle boil and scrape up any bits of browned goose from pan. Add the goose chunks back into the pan, along with 2 T. of brown sugar and cook the goose a bit more, turning it in the sauce as the sauce thickens. Stir the sauce constantly as it thickens, about 3-5 minutes. Add a dash of salt, pepper and chili powder to taste (just a sprinkle should do). Remove the pan from the heat and remove each piece of goose, swirling it in the sauce, with a tooth pick (for serving) and carefully place each piece of goose on the chocolate drizzled serving plate. You may add a maraschino cherry to each bit of goose for serving.

Venison steaks! Tomorrow is opening day for Deer (gun) in Seneca County

2009-11-20T15:55:00.000-08:00

Here is tried and true way to make venison steaks....

Swiss-steak Style Venison
1 lb. venison steak or boneless chops
1/4 cup flour, seasoned with salt and pepper
1 T. olive oil
1 small onion (about 1/2 cup), chopped
1 clove of minced garlic (1-2 tsp)
1/2 cup chopped carrot
1/2 cup chopped peppers
1/2 cup chopped mushrooms
1 pint diced tomatoes (fresh or canned)
2 tsp Italian seasoning or a mix of oregano, thyme, rosemary, basil, etc.
salt and pepper to taste

Flour the venison steak and pound with a meat mallet until about 1/4-1/2" thickness. In a large braising pan or cast iron skillet(properly seasoned, of course)heat the olive oil over medium high heat. Add the steaks and cook about 3 minutes until well browned. Flip and brown the other side. Remove the meat and set aside on a plate. Add the onion, carrot, pepper, mushroom, garlic and 1 tsp herbs to the skillet. Saute the veggies 3-5 minutes. Push the veggies aside, put the steaks back in the pan, and arrange veggies around and on top of the meat. Mix the other 1 tsp herbs with the tomatoes and pour on top of the meat and vegetables. Cover pan and cook in a 325 degree oven for 1 1/2 hours. Serves 4. Can be served over brown rice or whole grain noodles with a side salad for a balance, nutritious meal!

Waterfowl season opened Saturday

2009-10-26T07:27:00.000-07:00

Ducks opened Oct 24th until Dec 6th for the first season in Seneca County. Canada geese also opened Oct 24th and go until Nov 21. NYS DEC has a very informational migratory game bird pdf that includes a waterfowl hunter's code of ethics, some guidelines for waterfowl consumption, license requirements, shipping information, etc. Of particular interest to wild harvest feasting is a short section that reads as follows:

"The NYS Department of Health recommends
that:
• You eat no mergansers.
• You remove all fat and skin from waterfowlt
before cooking.
• You discard stuffing after cooking waterfowl.
• You eat no more than two waterfowl per
month."

Here is an easy way to prepare duck or goose breast in a way that masks any hint of gameyness...

Thai (red or green) Waterfowl Curry
1 duck (both halves)or goose (1 half)breast cut into thin slices
1 Tbsp red or green thai curry paste found in the asian section of many grocery stores (check for a curry recipe on the jar)
1 can coconut milk (low-fat if possible)
1/4 cup fresh basil leaves
3 Tbsp fish sauce
2 Tbsp brown sugar
1/3 cup chicken stock
1 cup fresh veggies, such as thin sliced onion, carrot, broccoli, celery, etc

Par boil the thin sliced duck or goose breast for 1-2 minutes and drain liquid. Then proceed to make the recipe for red or green curry dish on the label of the Thai curry paste. Basically, simmer all above ingredients for 10-15 minutes.

Fall Harvest

2009-10-05T08:12:00.000-07:00

This year the forest mast is plentiful. The acorns, hickories, and apples are abundant and the squirrels are fat! The harvest photograph pictured above (courtesy of Keith Tidball) includes the tasty mushroom/fungus, Chicken of the Woods, which is also found this time of year.

Here is a recipe to enjoy two specimens of the Fall Harvest; squirrel and apples. Enjoy.
Squirrel Braised in Apple Cider
1 T. butter
1 T. olive oil
1 dressed squirrel, cut in pieces and very lightly floured
1 medium onion, cut in quarters and separated
2 medium carrots, diced
1-1/2 cups apple cider
1/4-1/2 t. dried thyme
1 bay leaf
salt and pepper to taste
2 medium cooking apples, cored and quartered

In a dutch oven or similar braising pan, melt butter and olive oil over medium heat. Add squirrel pieces and brown on all sides. Add onions and carrots and cooks for 3-5 minutes. Stir in cider and scrape up any brown bits in the pan. add thyme, salt, pepper and bay leaf. Reduce heat and cover, braising until squirrel is tender and cooked through, about 45 minutes. Add apple pieces on top, cover and cook an additional 15 minutes, until apples are tender. Remove the squirrel pieces and take the meat off the bone. Place the meat back in the pan and increase the heat, bringing the cooking liquid up to a gentle simmer. Reduce the cooking liquid to a nice thick sauce (about 5 minutes). The mixture can be served on toast as an appetizer or served over whole grain rice as a main course.

How to season your cast iron skillet

2009-08-25T10:50:00.000-07:00

A properly seasoned cast iron skillet is an excellent culinary tool; for cooking up a shore lunch, sauteing fresh duck breast with a side of eggs for an after hunt brunch, or making a stir fry from the previous post. If you are just purchasing a cast iron frying pan or are restoring an old one, the first thing to be done is to scrub it well with steel wool and hot water to remove any manufacturing film or rust. Once it is thoroughly clean and dry, heat the pan over medium to medium high heat until hot and then rub vegetable (olive is best) oil into the hot pan. Wipe out excess oil. This process may need to be repeated again until a smooth, slick surface is created. You now have a seasoned cast iron pan. An old-fashioned cast iron skillet should not be washed with soap and water because it will rust and not have the "seasoning" that prevents food from sticking. Rather, to clean your cast iron skillet, sprinkle some coarse salt (pretzel salt works great, but any salt will do) and a drop of olive oil in your pan and rub it with a cloth to remove any food and particulates. The salt helps with abrasion and to sanitize. Then heat your pan over medium high heat for a few minutes and wipe the pan out again with a paper towel or clean cloth. You may need to add a few drops more olive oil before heating the pan to create the nice seasoning (this is especially true if you are seasoning a new pan or had been cleaning with water and soap in the past). If you clean your cast iron skillet with salt and oil each time, you will have a natural non-stick fry pan. And yes, you do get extra iron in your diet when using a cast iron skillet!

Dog Days of Summer

2009-08-14T18:54:00.000-07:00

August is an excellent time to start cleaning out the freezer. You may have some venison packages tucked in the back, perhaps a duck breast or pheasant buried in the deep freeze. Some of this meat may even have a little freezer burn on an outer edge. But before you decide to cook them up for the pooch, here are some ways to make those lost freezer relics tasty.

First, defrost the meat safely in the refrigerator. Then look for any whitish discoloration along the edges where it may have gotten freezer burn and trim this off.

Stir Fry with Seasonal vegetables (and out of season meat)
1/4 cup soy sauce (low sodium preferably)
1/4 cup sherry or chicken broth (or water if need be)
1 clove minced garlic
1 tsp. ginger
1 Tbsp brown sugar or honey
pinch of red pepper flakes or cayenne to taste
1 Tbsp olive oil
1 lb. game meat (such as venison steak, duck breast, pheasant or quail) sliced- you may want to tenderize the meat before slicing by pounding it with a meat mallet.
2 Tbsp. flour, seasoned to taste with salt and pepper
2 cups of fresh sliced vegetables, such as carrots, zucchini, sweet peppers, brocoli, greens beans, etc (you can use frozen veggies in a pinch)

In a small bowl mix together the soy sauce, sherry (or chicken broth), garlic, ginger, brown sugar or honey, and red pepper. Set aside. Heat olive oil in a heavy skillet or wok over medium high heat. Dredge the meat in the seasoned flour and put in skillet with hot oil to brown meat. Cook about 3 minutes and then add the vegetables. Cook for another minute or two stirring constantly. Add the soy sauce mix and stir until sauce thickens, 1-3 minutes (if sauce doesn't thicken enough to your liking, you may add 1 Tbsp cornstarch mixed in 1 Tbsp water or chicken broth to the pan). Serve over whole grain rice.

Smoked Lake Trout

2009-07-20T09:18:00.000-07:00

Seneca and Cayuga lake provide delicious lake trout, brown trout, rainbow trout and landlocked salmon. Seneca Lake is hot right now for lakers (with less spiny water fleas to mess up fishing lines). You may keep in combination up to 5 fish a day (to include no more than 3 lake trout and no more than 3 landlocked) with a minimum length of 15", though there is an 18" minimum for landlocked salmon on Cayuga lake. DEC has a nice, one page fishing regulation guide for the Finger Lakes region to print and have on hand. Some of the lake and brown trout caught over the weekend had a lovely orange hue, similar to salmon, due to the carotenoids in the flesh from the fish eating small crustaceans. Wild trout is very nutritious, being high in Omega-3 fatty acids and an excellent source of vitamin B12, Niacin, and protein.

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 you. 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 skin, keeping the skin taught, to remove the skin from the fillet. West Virginia Extension has an excellent Trout processing resource, including pictures and videos on how to butterfly fillet trout.

Once you have filleted and rinsed your trout place it in a brine for 6-12 hours. Brine should be kept cold, such as in a refrigerator.

Brine for trout:
1/2 cup pickeling or sea salt
2 qts. cold water
2-4 Tbsp brown sugar
2 Tbsp pickling spices (you can experiment with other flavors, such as dill and lemon peel, garlic, asian flavorings of soy, ginger and lemongrass, etc)

Mix all ingredients, making sure the salt dissolves. Make sure the brine is cold when fish are placed in it. Use a glass or ceramic container, do not use a metal bowl.

After you have brined your trout fillets, place them on slightly oiled metal racks (can use the smoker racks) and let them dry for about one hour to form a slight glossy shine, a pellicle. This locks in the juices and flavors. A fan can be used to speed up the process.

Preheat the smoker and then smoke your fillets according to the directions of your smoker. Usually the fish will be smoked at 225 degrees until it reaches an internal temperature of 180 degrees (about 2 hours).

Smoked Trout fillets are excellent served with crackers and cheese as an appetizer. They also make nice sandwiches, salad (similar to a tuna salad), and a spread when mixed with cream cheese, spices and spread on crackers or crusty bread. Delicious!

You May Eat the Bass

2009-06-25T15:00:00.000-07:00

The third Saturday in June was the opening day to keep Black Bass (largemouth/smallmouth) with a daily limit of 5 and a minimum length of 12". Penn State offers a free publication, "Proper Care and Handling of Fish From Stream to Table", which is a helpful guide to help begin your culinary bass experience. Activeangler.com has some delicious looking bass recipes including the following:

Grilled Cajun Bass Recipe

Ingredients

• 2 pounds of bass fillets
• 1/4 cup melted butter
• salt and pepper to taste
• 1/2 tsp. cajun spice
• 1/4 tsp. onion salt
• 1/4 tsp. paprika
• 1/4 tsp. garlic salt

Preheat barbecue grill or prepare open fire. Lay the bass fillets flat on aluminum foil. (Do not overlap the bass fillets) Baste bass fillets with butter. Sprinkle remaining ingredients evenly over fillets. Wrap heavy-duty aluminum foil around the bass, making a sealed cooking bag. Make sure to seal tightly so no steam escapes. Place bag on grill and cook for 7-10 minutes. (Do not flip) Use caution when opening foil.

Why Hunt?

2009-05-28T11:07:00.000-07:00

California Waterfowl has put out a thought-provoking video, "Why Hunt" "...to promote greater understanding of hunting's place in a healthy and balanced ecosystem and to help hunters explain how hunting intimately connects us to our environment, especially through the food we eat and share with others".

Opening day for Spring Turkey...

2009-05-01T12:32:00.000-07:00

Wild Turkey opens today in Seneca County. DEC has excellent information on Turkey hunting, including all the rules and regs. The above photo is from the National Wild Turkey Federation (Stephen Bauer), which also offers helpful information about turkeys, including conservation efforts and recipes. Wild turkey is an excellent source of lean protein. The leg meat can be quite tough, but the breast meat is tender and abundant.

Take advantage of the warm weather and try your turkey on the grill. After breasting the turkey, rinse off the breast, pierce it all over with a fork and marinate it overnight in Italian dressing. Then grill. You may want to put some horseradish mayonnaise and cheddar cheese on the top for the last few minutes of grilling (that gourmet hint is courtesy of Keith Tidball). Enjoy!

Bullheads!

2009-04-20T10:30:00.000-07:00

Bullhead fishing is in full swing, as are Bullhead dinners at local clubs and restaurants. The bullheads for the purchased dinners are primarily farm raised in Canada, but there is great bullhead fishing here in Seneca County. If you are fishing for local bullheads, seek out muddy flats near vegetation (the top of Cayuga lake is a good place to look), fish the bottom with worms, and go at night when they feed. DEC has a publication on fishing for panfish, including bullhead and how to clean them.

Here is a recipe to try, besides the traditional bullhead fish fry (it also works great for left-over fried bullheads)...

Bullhead Patties

2 lbs. filleted bullheads or other fish (can use previously cooked fish)
1 large raw potato
1 small onion
1 large egg
2 tbsp flour

1-2 tbsp chopped fresh parsley or dill (optional)
salt and pepper to taste

3 tbsp olive oil

Directions
Coarsely grind uncooked fillets (if using cooked bullheads, simply flake the meat from the bones), grate potato and onion. This can be done in a food processor, blender, or by hand. Mix with remaining ingredients and form into ½” thick patties. You can form small patties (1” rounds) to serve with tarter sauce as an appetizer or larger patties (3”) to serve on a bun as a sandwich. Heat olive oil in a fry pan and drop patties into hot oil. For a crispier patty, you may coat the patties lightly in fish fry batter or seasoned panko breadcrumbs before frying. Fry until golden brown on both sides. Serve with tarter or cocktail sauce, or lemon wedges.

Opening Day for Trout

2009-04-03T09:04:00.000-07:00

photo source:U.S. Fish & Wildlife Service

Trout and Salmon fishing seasons opened April 1st! New York State DEC issued a handy tips and reminders publication for opening day of Trout that has great information on stocking, public fishing maps, license and regulation information, and local fishing forecasts.

Here is an easy recipe for baked trout...

Creamy Parmesan Baked Trout

1 lb. trout fillet (any species)
1/4 cup sour cream, light preferably
3 Tbsp. mayonnaise, low fat preferably
1 Tbsp. fresh lemon juice
1/4 cup grated parmesan cheese
2 Tbsp. finely chopped red onion
1/2 tsp salt, 1/4 tsp pepper (or to taste)
2 Tbsp. fresh chopped parsley (optional)
paprika to sprinkle on top (optional)

Preheat oven to 350 degrees and lightly grease (with butter) a 13"x9" baking dish.
In a small bowl mix sour cream, mayonnaise, lemon juice, parmesian cheese, onion, salt and pepper. Place cleaned trout fillets in greased 13"x 9" pan and then spread the parmesan cheese mixture evenly on top of fish. Sprinkle with paprika and parsley if desired. Bake, uncovered, at 350 degrees for about 20 minutes or until fish flakes lightly with a fork (being careful to not over cook the fish).

Smoked Goose Chili

2009-03-23T10:36:00.000-07:00

This will become a favorite!

2 smoked goose breasts, chopped into 1/2" pieces
1 T. olive oil
1 onion, chopped
2 cloves garlic, minced
1-2 T. chili powder, depending on spice preference
1/2 t. oregano flakes
2 qts. canned tomatoes
1-2 T. brown sugar
1 can kidney or black beans
salt and pepper to taste
1/4 cup dry wine (optional)

Place stock pot on medium heat and add 1 T. olive oil to pan. Add chopped onion and cook about 5 minutes being careful not to brown the onion. Add garlic, goose meat, oregano and chili powder and saute about 1-2 minutes more. Add remaining ingredients, stir, and simmer for about 45 minutes to 2 hours, depending on your time frame and flavor preference. Season to taste with salt, pepper, and chili powder.

Smoked Goose breast

2009-03-16T07:49:00.000-07:00

Snow goose season was extended until April 15th as part of a "Conservation Order" implemented by DEC. The overabundance of Snow Geese means a 15 bird daily bag limit, plenty for the smoker.

Here is a good brine to prepare your goose breasts for the smoker:

Asian flavored brine

3 cups cold water
1 cup soy sauce
1/2 cup orange juice
1/2 cup sherry
1/4 cup brown sugar
1/4 cup salt
1 small boiling onion, quartered (1/4 cup chopped onion)
2 cloves garlic, crushed
2 T. fresh ginger root, coarsely chopped
1 t. red pepper flakes
breast halves from 2 geese

Mix all ingredients in a glass or plastic container (not metal) and soak the goose breast for at least 4 hours or overnight. Make sure the meat is completely submerged in the brine and keep it in the refrigerator. Remove meat from brine and place on a lightly oiled rack and allow to air dry until the surface of the meat has a slight glaze (pellicle). This helps preserve the meat and also creates a nice appearance. Smoke the goose according to the smoker you have. I recently smoked some goose with a Bradley Smoker and it took about 4 hours set at 150-200 degrees. If you cut the breast in half, changing them from about 1" thick to 1/2" thick, the smoking time will be less. There is about 121 calories in 3.5 ounces of snow goose meat and 3.6% fat.

Smoked goose is great as an appetizer served with cheddar cheese and crackers.

Maple Syrup!

2009-03-02T10:19:00.000-08:00

"Sugaring off" has begun, and it is time to start thinking about recipes using local maple syrup. The New York State Maple Producers Association has loads of good information about the how, what, when, where and who of maple syrup production.

Here is a recipe from Epicurious.com to try with NY maple syrup and some duck breasts from the larder:
Broiled Duck Breasts with Orange Chipolte Sauce (use link for the recipe) This photo is from the Epicurious.com website along with the recipe.

Squirrel Derby Pie

2009-02-23T09:29:00.000-08:00

Sportsmen Clubs throughout Seneca county are sponsoring organized squirrel hunts. Though not everyone thinks of eating this bounty, the squirrels' diet of nuts and seeds make them tasty and healthy. Here is a good first time (or anytime) squirrel recipe.

Squirrel Derby Pie
2 1/2 cups boneless cooked squirrel meat, cubed (you may simply boil/simmer the meat until cooked through and the bones are easily removed)
2 cups of diced potatoes
1 cup diced carrots
1/2 cup peas (you can use mixed frozen veggies)
1 can (10 oz) condensed cream of mushroom soup
1/2 cup diced celery
1/2 cup diced onion
1 clove minced fresh garlic (or 1/2 tsp dried garlic powder)
1/2 cup chicken broth
1/4 tsp ground pepper
For the crust:
3/4 cup all-purpose flour
1 tsp baking powder
1/4 tsp salt
3/4 cup skim milk
1/2 cup butter, melted

Pre-heat oven to 375 degrees F. In a 12 inch skillet, combine the first 10 ingredients (all but the crust ingredients). Bring to a boil over medium-high heat and then remove from heat. Spoon this mixture into a greased 8 inch square baking dish. In a medium bowl, mix the flour, baking powder and salt. Stir in the milk and melted butter with a fork until the dry ingredients are moistened. Spoon this batter evenly over the squirrel filling to the edges of the pan. Bake for 30-35 minutes, or until the crust is golden brown.

The Snows are here

2009-02-16T08:36:00.000-08:00

With the brief thaw, the snow geese have been feasting in the fields by day and roosting on the lakes at night. To learn more about this beautiful, and abundant, waterfowl check out Cornell University's Lab of Ornithology.

Snows are a bit smaller than Canada geese, but their flavor is similar. Here is a healthy recipe to try:

Marmalade Glazed Snow Goose Breast
2 cups milk
1/2 tsp white vinegar
1 boneless, whole goose breast
1/2 cup dry white wine or vermouth
1/2 cup apple cider
1/3 cup frozen orange juice concentrate, defrosted (or boil 1 cup of orange juice until the liquid is reduced to 1/2 cup)
1 to 2 tsp grated orange peel
2 Tbs orange marmalade

In a medium glass or ceramic mixing bowl, combine milk and vinegar. Add goose breast. Cover and refrigerate 8 hours or overnight, turning the goose a few times.

Drain the goose breast and discard milk mixture. In a medium glass or ceramic mixing bowl or baking dish, combine wine, cider, orange juice concentrate and peel. Add goose breast, turning to coat. Cover and chill 4 to 6 hours, turning once or few times.

Heat oven to 425 degrees F. Line a baking dish with heavy duty aluminum foil, allowing foil to extend about 10 inches on each side of pan (enough to make a foil pouch over the goose). Drain goose, reserving 1/4 cup of the wine mixture. Place the goose on the foil and pour reserved wine mixture over it. Fold the foil over the goose breast and crimp to make a pouch. Bake in pre-heated oven for 30 minutes or until meat is desired doneness. Carefully fold bake foil, so as not to get burned by the steam. Brush the marmalade over the goose breast and bake with foil open and additional 5 to 10 minutes until meat is browned and glazed. Carve the meat across the grain into thin slices and serve over rice, if desired. This would also make a nice salad, by placing goose slices on mixed greens and drizzling with a citrus salad dressing.
Serves 4.

Rabbit hunting

2009-02-09T08:07:00.001-08:00

With the weekend thaw, hunter's are able to take their Beagles out for rabbit. Even without the dogs, the weather is nice to "take a walk", or hunt, in search of a rabbit dinner. The season goes until February 28th in Seneca County, http://www.dec.ny.gov/outdoor/29449.html . Rabbit has a very mild flavor and can be substituted for most chicken recipes. A nice collection of recipes can be found at http://rabbithuntingonline.com/recipes/, though I cannot vouch for any of them in terms of flavor, technique, source or their nutritional content, many look good. Below is one of my family's favorite rabbit recipes, which is very easy and tasty.

Rabbit in Apple Cider

1 T. butter
1 T. olive oil (or vegetable oil)
1 dressed wild rabbit (1 1/2 to 2 pounds), cut in quarters
1 medium onion, cut in large chunks
1 cup diced carrots
1 1/2 cups apple cider
1/2 t. salt
1/2 t. black pepper
1/2 t. dried thyme
1 bay leaf
2 apples, peeled and quartered

In dutch oven or braising pan, melt butter and oil over medium heat. Add rabbit and brown well on all sides. Remove rabbit and set aside. Add onion and carrots to the pan and cook, stirring now and then, until vegetables are tender (do not let them get too brown, adjusting heat accordingly). Stir in cider, salt, pepper, thyme, and bay leaf. Heat to boiling, scraping up the bottom of the pan. Add browned rabbit pieces back to pan, reduce heat, and cover. Simmer until rabbit pieces are tender 45 minutes to 1 hour. Add the apple pieces to the pan, re-cover and simmer just until apples are tender, maybe 10-15 minutes more. Discard bay leaf and serve. Makes 2-4 servings. Calories 237, fat 7 grams (if 4 servings).

The Ice Fishing continues...

2009-01-30T09:24:00.000-08:00

This is an epic year for ice fishing on Cayuga lake! The ice is thick in the channel, and the perch are abundant. Here is an easy recipe to oven "fry" your perch fillets.

Oven Fried Perch Recipe
Ingredients
• 1 lbs. Perch Fillets
• 2 Tbsp. Parmesan Cheese - grated
• 1/2 Cup Dry Bread Crumbs
• 1 Tbsp. butter, melted
• 1/4 Cup Milk
• 1/2 Tsp. Thyme
Combine bread crumbs, parmesan cheese, and thyme, plus salt and pepper to taste, in a shallow pan or plate. Dip perch fillets in milk then coat perch fillets with bread crumb mixture. Lay in single layer on greased shallow baking pan. Drizzle with melted butter. Bake in oven at 400 degrees for 12 minutes per inch of thickness of the fish measured at the thickest part or until perch flakes easily with a fork. Serves 4 with only 200 calories per serving and 5 grams of fat, but 110g of cholesterol (next week' recipe will be lower in cholesterol, seeking balance and moderation in our wild harvest diet).

Ice Fishing on Cayuga Lake

2009-01-21T10:28:00.000-08:00

Ice Fishing is in full swing at the top of Cayuga Lake. Perch,Chain Pickerel, and panfish are the most common species coming through the ice, but occasionally you can fight a big Pike or lure some tasty trout. Check out the NY DEC website for ice fishing and safety tips.
Here is a recipe to try after a successful day on the ice...

Perch Chowder
6 sl Bacon; cut into 1-inch (could use 2T olive oil instead to lower fat content)
2/3 c Onion; chopped
1/2 c Celery; chopped
3 md Potatoes; peeled and cubed
2 c Water (fish or chicken stock would add more flavor, but use what you have)
1/2 c Carrots; chopped
2 tb Fresh parsley; minced
1 tb Lemon juice
1/2 ts Dill weed
1/4 ts Garlic salt
1/8 ts Pepper
1 lb Panfish fillets; perch; sunfish, or crappie, cut into 1-inch chunks
1 c Half-&-half cream (or condensed skim milk to lower fat content)
In a 3-quart saucepan, cook the bacon until crisp. Remove bacon, and set aside; discard all but 2 tablespoons of drippings (omit this part if using olive oil and just add olive oil to pan then proceed to next step). Saute onion and celery in drippings until tender. Add the next 8 ingredients. Simmer until vegetables are tender, about 30 minutes. Add fish and bacon; simmer for 5 minutes, or JUST until fish flakes with a fork. Add cream, and heat through.
recipe adapted from Just Seafood Recipes, located at www.justseafoodrecipes.com

Perch is a very lean source of protein and an excellent source of selenium and B12, though it is a bit high in cholesterol.

Waterfowl season has just ended...

2009-01-12T12:49:00.000-08:00

The top of Cayuga Lake is frozen, and the waterfowl hunting season for duck and Canada geese has ended in Seneca County . Hopefully you have some ducks to breast or dress whole to eat and enjoy. I have taken to the simple way of breasting a duck by making a small slit in the skin along the breast bone, pulling the skin back to expose the breast meat, and then removing the meat by carefully running my boning knife along the breast bone and ribs to create 2 perfect skinless, boneless breast fillets. The flavor of duck varies, depending on the species, age and condition of the duck. Mallards, teals, black duck, redheads, pintails and ringnecks are excellent for eating (and of course the Canvasback, but they were prohibited this year- no cheating), and of course, the younger the better. A 100 gram skinless, boneless duck breast will provide you with 123 calories, 4 grams of fat, and high quality protein.

Here is a recipe to try from your weekend larder....

SEARED DUCK BREAST WITH PAN JUICES AND RASPBERRY PRESERVES

4 boneless wild duck breast halves

1/4 teaspoon salt

1/4 teaspoon pepper

3/4 cup dry sherry

2 Tablespoons seedless raspberry preserves (you could try other fruit, such as cherry, currant, blueberry, etc)

2 Tablespoons butter

1/2 cup chopped onion

1 teaspoon fresh minced garlic (optional)

Sprinkle the duck breast evenly with salt and pepper. In a small bowl, combine the sherry and fruit preserves. Set aside. In a 10-inch skillet, melt butter over medium heat. Add breast halves and sear for 3 minutes, turning once. Add onions (and optional garlic) to the the pan and cook for 2 minutes longer. Pour sherry mixture over the duck breasts. Cook for 4 to 8 minutes, or until meat is desired doneness and the sauce is slighty reduced and thicker. You may remove the meat, when it is rare to medium rare, to a plate and cover loosely with foil, and then reduce the sauce to a desired consistency. To serve, slice breast meat and slightly fan out the slices over cooked noodles or rice. Pour the sauce over the meat and pasta. Garnish with some fruit and greenery.

note: duck meat is more tender when cooked rare to medium and can become tough if over cooked.

Serves 4, but some may say just 2 servings (I can think of one hunter in particular). If you would like nutritional consultation regarding serving sizes please call my office at Seneca CCE, but keep in mind a portion of meat should be 3 ounces which is about the size of a deck of cards.