Woodcock and Wild Rice Pilaf or Soup
This side dish or soup is part of our Thanksgiving feast every year. It allows for more people to taste the little morsels of woodcock in a rich, earthy, side…
This side dish or soup is part of our Thanksgiving feast every year. It allows for more people to taste the little morsels of woodcock in a rich, earthy, side…
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…
Today was the first day of the youth waterfowl weekend. Every year NYS DEC offers youth ages 12-15 an opportunity to hunt waterfowl before the regular season opens. It is…
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…
We are almost half way through the spring turkey season in NYS. It’s also the time of year that fresh cilantro is springing up in gardens and hoop-house tomatoes are…
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…
Got some pheasant in your freezer? Then you can make a wilder version of the Buffalo Chicken Dip that is infamous at many a Super Bowl Party! This recipe was…
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…