• February 1, 2019

    Venison Braciole (rolled and braised to ...

    This is a nice recipe to prepare for a celebration dinner or just to change things up! Venison Braciole Ingredients: 1.5 lbs. venison back strap, chop...
  • January 22, 2019

    Upland Game Birds, Braised in a Dutch Ov...

    Upland game birds are both fun to hunt and cook!  Braising them in a Dutch oven creates an elegant presentation and a rich gravy without a lot of fus...
  • January 19, 2019

    Venison Bresaola- Beautifully Cured Meat...

    Charcuterie (shar-coot-ehr-ee) is a French word that encompasses many cured and cooked meats that are often served as appetizers.  Many favorite proc...
  • December 30, 2018

    Pheasant Egg Pie (aka quiche)

    The NYS Department of Environmental Conservation has had a pheasant propagation program for over 100 years, providing pheasant hunting, observation, a...
  • October 30, 2018

    Dutch Oven Marsh and Meadow Chili

    It is that sweet time of year when both waterfowl and whitetail deer hunting is open in New York State.  This recipe celebrates both species.  Taste...

Venison Braciole (rolled and braised to perfection)

This is a nice recipe to prepare for a celebration dinner or just to change things up! Venison Braciole Ingredients: 1.5 lbs. venison back strap, chops or boneless steaks 1…

Upland Game Birds, Braised in a Dutch Oven

Upland game birds are both fun to hunt and cook!  Braising them in a Dutch oven creates an elegant presentation and a rich gravy without a lot of fuss.  I…

Venison Bresaola- Beautifully Cured Meat (Charcuterie)

Charcuterie (shar-coot-ehr-ee) is a French word that encompasses many cured and cooked meats that are often served as appetizers.  Many favorite processed meat products, such as bacon, sausages, hot dogs,…

Pheasant Egg Pie (aka quiche)

The NYS Department of Environmental Conservation has had a pheasant propagation program for over 100 years, providing pheasant hunting, observation, and educational opportunities across the state.  Chicks are raised on…

Dutch Oven Marsh and Meadow Chili

It is that sweet time of year when both waterfowl and whitetail deer hunting is open in New York State.  This recipe celebrates both species.  Taste-tested many times, this recipe…

Canned Canada Goose Meat

Whether you are cleaning out the freezer to make room for this hunting season or you have fresh goose meat, canning is an excellent way to prepare Canada goose into…

Lemony Summer Venison Steak

Tangy lemon and fresh cilantro add a nice summer flavor to venison steak and chops.  Keep getting the venison out of the freezer and cooking it up…fall is coming. Lemony…

Bass with a Tomato Bacon Sauce

This is a perfect summer recipe for when the bass are biting and the local tomatoes are bursting with flavor.  Largemouth bass has a mild, almost sweet, flavor and is…

Poached Fish Fillets in Foil Packets

  Grilling and summer fishing are finally here!  Poaching fish in foil packets is a great way to cook fish on the grill whether you’re cooking on a gas grill,…

Save the Turkey Legs for Stock and Turkey Pot Pie!

Yes, wild turkey legs can be very tough, but with a bit of finesse, the meat can become tender and delicious!  Start by removing the legs and making a turkey…

Skip to toolbar