• Leah Chase_ Princess Tiana
    February 18, 2015

    “You Keep Cooking that Game, Girl&...

    I had the amazing opportunity to meet Leah Chase, The Queen of Creole Cuisine and Disney’s inspiration for the Princess and the Frog movie.  W...
  • bacon barded duck bites 2
    January 30, 2015

    Bacon Quacker Bites

    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 an...
  • spicybuffalochickendip
    January 24, 2015

    Go Wild for the Super Bowl

    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...
  • 2005_ice_fish_4_
    January 22, 2015

    Locavore Preferences for Wild Fish and G...

    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 id...
  • brud's goose prep
    January 5, 2015

    Chef Brud Holland’s Holiday Goose

      This elegant dish is actually pretty straight forward to make. Ingredients: breast meat from 1 goose, boneless and skinless 1 Tbsp kosher salt ...
Leah Chase_ Princess Tiana

“You Keep Cooking that Game, Girl”

I had the amazing opportunity to meet Leah Chase, The Queen of Creole Cuisine and Disney’s inspiration for the Princess and the Frog movie.  We were talking about food, of course,…

bacon barded duck bites 2

Bacon Quacker Bites

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…

spicybuffalochickendip

Go Wild for the Super Bowl

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…

2005_ice_fish_4_

Locavore Preferences for Wild Fish and Game: Implications for Wildlife-based Recreation in New York State

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…

brud's goose prep

Chef Brud Holland’s Holiday Goose

  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…

buck stock photo

Venison Liverwurst

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…

duck liver pate

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…

Duck-landing-

Beyond Breasts- Duck Leg Rillettes

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…

Conservationist cover Oct 14

From Field to Feast

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…

Venison Chops Knapp 2014

Stuffed Venison Chops from Gourmet Game Dinner

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…