Category Archives: Big Game

Canning and Jerky Making Workshop

With deer hunting seasons about to be in full swing, you may wonder what to do with your quarry other than freezing it.  Seneca County Cornell Cooperative Extension is hosting…

Venison Meatballs

Ingredients 1 pound ground venison 2 eggs, beaten 6 tablespoons grated Parmesan cheese ½ cup breadcrumbs or quick oats 1-2 tablespoons olive oil ¼ cup chopped fresh parsley 1 tablespoon…

Grilled Venison Steaks

Ingredients 1 1/2 pounds of venison steak from the loin or round
3 tablespoons olive oil 1 tablespoon lemon juice 1 tablespoon soy sauce 1 tablespoon Worcestershire sauce 1 clove minced garlic…

Don’t Harvest Less…Cook More!

It is about that time of year when many hunters and anglers look into their freezers and see frozen meat from last season (or the season before, or the one…

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…

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…

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…

Corned Goose or Venison

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…

Venison Stew

Ingredients 1.5 pounds 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…

Tomorrow Is The Last Day for Deer In Seneca County

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…

Skip to toolbar