Duck Liver Pâté
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…
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…
New York State made some significant changes to the September goose season, including a 15 per day bag limit, in an effort to decrease the over abundant resident geese populations….
Some say that the flavor of snow geese is a bit stronger than Canada goose. I haven’t noticed this per say, but I tend to stick to braising, smoking, or flavorful,…
September 1 is the start of the early Canada Goose season in much of NY state. If you still have goose from last year in the freezer, it is time…
Here is a goose treat the whole family will enjoy. Julie, who supplied the recipe, says this is her kids’ favorite kind of meat. So, with a few days left…
Clean out the freezer of last year’s venison by making some jerky to snack on during this hunting season. Jerky is really quite easy to make, yet it takes some…
Photo from: © bev edukabc, Georgia, October 2008 Early season for Canada goose has just ended and will open again on October 22. Marinades are a good call for goose breast to help…
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 –…