This classic South African dish is often made with beef or lamb nowadays, but in South Africa it can be made with kudu, zebra, springbok, or any number of wild…

This article was published on September 28, 2017 in the Wildlife Society Bulletin, check it out here: Hunting and the Local Food Movement.

Are there any forgotten roasts in your freezer from last year?  Here is a perfect way to make some space in the freezer and still enjoy the meat- can it!…

The Finger Lakes area of New York State is a hot spot in late spring for catching landlocked Atlantic salmon.  This is also a nice time of year to cook…

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…

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…

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 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…

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…

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…