Walleye cheeks are amazingly delicious little morsels!  They have a nice texture, are somewhat sweet, and practically melt in your mouth when just lightly pan fried, just like a sea…

Pickerel is a firm, white fleshed, mild tasting, good eating fish!  You may be disagreeing as you read this with thoughts of lots of bones, especially the ‘Y bones”, but…

Spring turkey season is open for the month of May in New York State.  What better way to celebrate the season than with Wild Turkey Spring Rolls! Wild Turkey Vietnamese-style…

East to West Hunting podcasts offer some interesting topic on hunting, land ethics, and consuming game.  Check out episode 58 where leveraging the locavore movement and Wild Harvest Table are…

St. Patrick’s Day is this weekend and there are many wild game recipes that are fitting for an Irish feast, such as “Corned Goose or Venison” or “Hunter’s Pie Baked Potatoes”…

This is a nice recipe to prepare for a celebration dinner or just to change things up! Venison Braciole Ingredients: 1.5 lbs. venison back strap, chops or boneless steaks 1…

Upland game birds are both fun to hunt and cook!  Braising them in a Dutch oven creates an elegant presentation and a rich gravy without a lot of fuss.  I…

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,…

The NYS Department of Environmental Conservation has had a pheasant propagation program for over 100 years, providing pheasant hunting, observation, and educational opportunities across the state.  Chicks are raised on…

It is that sweet time of year when both waterfowl and whitetail deer hunting is open in New York State.  This recipe celebrates both species.  Taste-tested many times, this recipe…