• May 21, 2017

    Results from Brook Trout Nutrition Study...

    It took a few years from start to finish, and now the full nutrition findings of wild caught brook trout from the Adirondack region of New York stat...
  • March 15, 2017

    Bear Teriyaki

    I recently was given a big ol’ black bear leg to prep for a wild game dinner.  I have eaten bear before, but this was my first experience being...
  • November 21, 2016

    Wild Harvest Table bundled into a 37 min...

    I had the opportunity to talk with Celeste Carmichael as part of Cornell’s Campus County Connection series to share the history of the Wild Ha...
  • November 20, 2016

    The Prize! Venison Loin (Backstrap)- b...

    The loin or backstrap is that super tender strip of meat nestled along the spine.  It is tender and delicious without much fuss. This recipe can be m...
  • October 21, 2016

    Venison in a Mushroom Vermouth Sauce

    This recipe is a twist on Veal or Chicken Marsala often served at upscale Italian restaurants.  I did not have any Marsala wine on hand when I made ...

Results from Brook Trout Nutrition Study Published

It took a few years from start to finish, and now the full nutrition findings of wild caught brook trout from the Adirondack region of New York state are published in The…

Bear Teriyaki

I recently was given a big ol’ black bear leg to prep for a wild game dinner.  I have eaten bear before, but this was my first experience being able…

Wild Harvest Table bundled into a 37 minute Webinar

I had the opportunity to talk with Celeste Carmichael as part of Cornell’s Campus County Connection series to share the history of the Wild Harvest Table program through a webinar. We explore how…

The Prize! Venison Loin (Backstrap)- butterflied, stuffed, and barded with bacon…

The loin or backstrap is that super tender strip of meat nestled along the spine.  It is tender and delicious without much fuss. This recipe can be made with whatever…

Venison in a Mushroom Vermouth Sauce

This recipe is a twist on Veal or Chicken Marsala often served at upscale Italian restaurants.  I did not have any Marsala wine on hand when I made it and found…

Pan-Seared Duck with Potatoes, Apples, and Bacon for Youth Waterfowl Hunt

This weekend was the youth waterfowl hunt in New York State.  Youth were given the opportunity to hunt ducks and geese with an adult mentor in advance of the general waterfowl…

Slow Cooked September Goose

The September goose season plays an important role in managing local Canada goose populations. New York State DEC set the daily bag limit this year at fifteen birds a day, as…

Large Mouth Corn and Tomato Salsa

This is a great recipe for late summer when tomatoes and corn are at their peak of ripeness and the bass are biting!  You can make it as an appetizer…

Processing a Large Mouth Bass, plus fish stock

Large mouth bass are a good eating fish and can be found in many clean waterways, including this nice catch from Cayuga Lake.   Make an initial cut behind the gills. I then…

Whole Smoked Land-locked Salmon

This is a great way to prepare a smaller size land-locked salmon or brown trout.  If you smoke it whole, it is much easier to get all off the cooked…

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