Tag Archives: charcuterie

Venison Bresaola- Beautifully Cured Meat (Charcuterie)

Charcuterie (shar-coot-ehr-ee) is a French word that encompasses many cured and cooked meats that are often served as appetizers.  Many favorite processed meat products, such as bacon, sausages, hot dogs,…

Duck or Goose Charcuterie Ham

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…

Venison Liverwurst

Next time you have the opportunity to field dress a deer, consider saving the liver to make liverwurst!  It tastes great on a whole grain cracker with a bit of…

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…

Venison Summer Sausage with Cheese and Jalapeño Pepper

Deer season is in full swing now with the regular deer season opening for most of New York State on November 17th.  Here is a recipe for a delicious summer sausage you can…

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…

Smoked Lake Trout Spread and Sesame Thyme Crackers

Lake trout are still being caught in Seneca and Cayuga Lakes, though spiny water fleas are interfering with down rigger lines. Jigging may be the best way to fish them right…

Smoked Lake Trout

Seneca and Cayuga Lake provide delicious lake trout, brown trout, rainbow trout and landlocked salmon. Seneca Lake is hot right now for lakers (with less spiny water fleas to mess…

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