venison floured then egg wash and back in flour
- Home
- Recipes
- Big Game
- Small Game
- Fowl
- Duck
- Goose
- Breast Meat
- Marsh Meadow Chili
- Canned Goose
- Smokin’ Game Hash
- Slow Cooked Goose
- Goose Tenders
- Goose Charcuterie Ham
- Goose Pasties
- Bacon Quacker Bites
- Brud Holland’s Goose
- Goose Breast Roulades
- Savory Slow-cooked Goose
- Goose Parmesan
- Scooby Snacks
- Teriyaki Goose Salad
- Pulled BBQ Goose
- Corned Goose or Venison
- Cherry Goose
- Thai Waterfowl Curry
- Asian Smoked Goose
- Marmalade Glazed Goose
- Leg Meat
- Other
- Breast Meat
- Pheasant
- Turkey
- Ruffed Grouse
- Woodcock
- Fish
- Big Game
- Small Game
- Fowl
- Fish
- Research
- Educator Resources
About This Website
The Wild Harvest Table started as a celebration of the culinary bounty represented by wild game and fish in the Finger Lakes region of New York State. Cornell Cooperative Extension Nutrition Educator, Moira Tidball, from Seneca County started the website as a resource for game and fish recipes, nutrition information, and preparation techniques. Her partner, Dr. Keith G. Tidball, Senior Extension Associate in the Department of Natural Resources (DNR) at Cornell, helped with the inception of the website and recognized potential research questions evolving from the project.
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Helpful Resources
Check with NYS DEC for hunting and fishing regulations in NY state
This 4H program is a great way for youth to learn about shooting sports and more!
USDA NIFA has provided research and program development funding for this project.
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