Tag Archives: main course

Rabbit Hasenpfeffer

Rabbit closed February 28th in Seneca County, yet it is open until March 20th in the North country. Hasenpfeffer is a traditional German rabbit dish made by first marinating the…

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…

Pheasant Fingers

Ingredients 2 tablespoons flour 1-2 teaspoons Cajun seasoning 1 pound boneless, skinless pheasant breast cut into 3/4 inch strips 1 1/2 cups corn flake cereal 2 eggs Directions Preheat Oven…

Braised Duck With Sweet & Sour Cabbage

A well-known local chef, Sam Izzo of Simply Red Bistro at Sheldrake Point, made a delicious braised duck at the Cork and Fork event with farm raised duck, yet it…

Braised Grouse with Bacon and Sage

Ruffed grouse have been called “Wild Chicken of the Adirondacks” or “road chicken” and indeed you can substitute wild caught grouse in most chicken recipes. Grouse roasts nicely and can…

Venison “Veal” Cutlets

It is that time of year to clean out the freezer and look ahead to (hopefully) filling it back up with the bounty of the fall hunting season. Venison steaks…

Red, White, and Blue – 4th of July Venison Burgers!

In celebration of the 4th of July, try this “Red, White, and Blue” burger…sure to be a crowd pleaser. The “red” is from sun dried tomatoes, the “blue” is blue…

Wild Turkey with Sherry and Broccoli

I have found the easiest way to prepare a turkey is by breasting it. Lay the turkey on its back, and cut a small incision along the top of the…

Grilled Trout

(Photo from NYS DEC website) Trout fishing opened on April 1st. To get up to date information on the fishing, check out the DEC Central NY Fishing Hotline. The weather has…

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