The loin or backstrap is that super tender strip of meat nestled along the spine.  It is tender and delicious without much fuss. This recipe can be made with whatever…

This recipe is a twist on Veal or Chicken Marsala often served at upscale Italian restaurants.  I did not have any Marsala wine on hand when I made it and found…

This weekend was the youth waterfowl hunt in New York State.  Youth were given the opportunity to hunt ducks and geese with an adult mentor in advance of the general waterfowl…

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…

This is a great recipe for late summer when tomatoes and corn are at their peak of ripeness and the bass are biting!  You can make it as an appetizer…

Large mouth bass are a good eating fish and can be found in many clean waterways, including this nice catch from Cayuga Lake.   Make an initial cut behind the gills. I then…

This is a great way to prepare a smaller size land-locked salmon or brown trout.  If you smoke it whole, it is much easier to get all off the cooked…

1. Using a sharp fillet knife, remove the head by cutting at a slight angle from behind the gills towards the base of the head. The head can also be…

It is spring and time to think about fishing!  Trout season starts April 1st in most of New York State and the peepers are in full chorus at night, telling us the bullhead fishing…

With St. Patrick’s Day coming up, this is a fun twist on Shepard’s Pie.  They can be made ahead of time if you are feeding a crowd. Hunter’s Pie Baked…