Slow Cooked September Goose
The September goose season plays an important role in managing local Canada goose populations. New York State DEC set the daily bag limit this year at fifteen birds a day, as…
The September goose season plays an important role in managing local Canada goose populations. New York State DEC set the daily bag limit this year at fifteen birds a day, as…
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. …
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…
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…
These tasty morsels are a perfect appetizer and a quick way to cook up duck or goose breasts. Ingredients: 1 lb duck or goose breast meat (boneless and skinless) 1/2…
This elegant dish is actually pretty straight forward to make. Ingredients: breast meat from 1 goose, boneless and skinless 1 Tbsp kosher salt 1 Tbsp sugar, plus 2-3 Tbsp…
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…
It was opening weekend for ducks in Seneca County, NY and many lucky hunters ended their morning with mallards and other local ducks in the bag. Some birds were plucked…
The waterfowl season is wrapping up in most parts of NYS. Here is a recipe to change up the typical goose recipe ruts we often get stuck repeating (for me…