main course
Ingredients breast meat from 1 goose, about 2 pounds, boneless and skinless 1 - 2 tablespoons olive oil or butter 1 large onion, chopped 3 cloves garlic, crushed 2 - 4 cups...
Hasenpfeffer is a traditional German rabbit dish made by first marinating the rabbit and then braising it with other vegetables in a stew This recipe is usually a crowd pleaser...
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...
Ingredients 15 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 1 medium onion,...
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...
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 would work well...
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...
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 and chops are excellent...
In celebration of the 4th of July, try this "Red, White, and Blue" burgersure to be a crowd pleaser The "red" is from sun dried tomatoes, the "blue" is blue cheese and the...
