Stretch those ducky meals!  I’ve heard some people complaining about the lack of birds during the late season for waterfowl in New York state. Due to the warm weather, the big…

What to do with goose tenders?  Sometimes I just leave them with the whole breast, but they naturally want to separate off, even after smoking or when cooking.        …

Heading into Christmastime, we are in that in-between space when waterfowl is closed and deer season is over in much of New York State.  Yet, there are still small game, upland birds, and fish to…

This recipe was adapted by a Peruvian friend from a traditional recipe.  Enjoy!  And yes, there are white-tailed deer in Peru! Peruvian Sautéed Venison Tenderloin (Lomo Saltado de Venado) Ingredients: 1…

This side dish or soup is part of our Thanksgiving feast every year.  It allows for more people to taste the little morsels of woodcock in a rich, earthy, side…

  Learn more about the history of the Wild Harvest Table website and some of the research Cornell has been conducting about the nutrition of wild game and food preferences by…

Looking for something different to try with your duck or goose breast this year?  This technique makes a delicious addition to a holiday appetizer tray or charcuterie board.  Be sure…

Today was the first day of the youth waterfowl weekend.  Every year NYS DEC offers youth ages 12-15 an opportunity to hunt waterfowl before the regular season opens. It is…

These traditional meat pies from the UK and also the UP of Michigan are a tasty treat as the weather cools down.  You can make them with ground goose or…

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…