We’re not just about recipes!  Last spring, as part of a research project, we surveyed nearly 500 people in the Finger Lakes region who were identified as “locavores”, people who…

  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 have the opportunity to field dress a deer, consider saving the liver to make liverwurst!  It tastes great on a whole grain cracker with a bit of…

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 New York State Conservationist Magazine October 2014 edition has an article describing the creation of the Wild Harvest Table Website and my entry into hunting.  You can check it…

Executive Chef John McNabb from Knapp Winery created this amazing dish for the Gourmet Game Dinner that benefited Wild Harvest Table educational programming.  Thank you, Chef!  It was an amazing…

Snipe, rail, and gallinule are migratory game birds that inhabit marshes and wetlands with a legal hunting season in New York State that runs from September 1 to November 9th for…

Bass Fishing With Kids Don’t get frustrated! Get Wacky! By Edward Woltmann So your kids have reached the point where they’re no longer satisfied catching sunfish with a bobber and…

This recipe is perfect for wild turkey meat, which can be a little on the dryer side compared to store bought turkey.  By soaking the meat in buttermilk overnight, you…