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.

National Lake Trout Derby, Seneca Lake, NY

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

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

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

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.