Category Archives: Kitchen Tips

Cleaning a Whole Trout

1. Using a sharp fillet knife, remove the head by cutting at a slight angle from behind the gills towards the base of the head. The head can also be…

Fall Hunting Season is Soon- What to do with the meat still in your freezer?

Do you still have meat from last year’s hunting season in the freezer?  Can it!  Venison and other canned meat becomes very tender during the canning process and makes for quick…

Duck Liver Pâté

Next time you harvest a duck or goose, consider saving the liver for pâté, especially if it is a nice, fat bird– think foie gras!  If you generally only breast…

Beyond Breasts- Duck Leg Rillettes

It was opening weekend for ducks in Seneca County, NY and many lucky hunters ended their morning with mallards and other local ducks in the bag.  Some birds were plucked…

“Wacky Rig” Bass Fishing- then make fish stock and chowder!

Bass Fishing With Kids Don’t get frustrated! Get Wacky! By Edward Woltmann So your kids have reached the point where they’re no longer satisfied catching sunfish with a bobber and…

National Trout Derby on Seneca Lake

Seneca Lake is renowned as a trout fishery. Every year over Memorial Day weekend the National Lake Trout Derby is held with the largest Brown, Landlocked Salmon or Lake Trout…

How to Season Your Cast Iron Skillet

A properly seasoned cast iron skillet is an excellent culinary tool; for cooking up a shore lunch, sauteing fresh duck breast with a side of eggs for an after hunt…

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