Scooby Snacks

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

Scooby Snacks

1 lb of goose breast meat, sliced into thin strips

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

1 T. olive oil

1/2 cup flour (optional)

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

Grandpa's Venison Burgers

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

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

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

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:©

© bev edukabc, Georgia, October 2008

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

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
	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

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.