The Wild Harvest Table started as a celebration of the culinary bounty represented by wild game and fish in the Finger Lakes region of New York State. Cornell Cooperative Extension nutrition educator, Moira Tidball, started the website as a resource for game and fish recipes, nutrition information, and preparation techniques. Her partner, Dr. Keith G. Tidball, in the Department of Natural Resources and Environment at Cornell University, helped with the inception of the website and recognized potential research questions evolving from the project.
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If your first thought about eating frog legs is "nope" or "eew", you should consider giving this recipe a trythey are delicious! Plus, bullfrogs are not native to NY, so hunting bullfrogs is good for conservation and culinary reasons Here are some things to think about for procuring and...
Shepherds Pie was always a treat growing up because my mom only made it by grinding the leftover meat from a leg of lamb meal I later learned that it could be made with ground lamb or other meat and there was no need to wait for leftovers! This recipe is adapted from my family recipe and works...
Ireland is often overlooked as both a hunting destination and for it's cooking and culinary tradition, but it has both! On a recent trip to the west coast of Ireland, Keith was able to harvest a sika hind (doe), and we enjoyed a delicious tenderloin, cooked on the grill The cattle and sheep graze...
This article was published on September 5, 2023 in the journal Frontiers and Nutrition Researchers from Cornell University investigated the impact of COVID-19 on production and consumption of gardened produce, backyard poultry, wild game and fish, and foraged mushrooms, berries, and other plants in...
This article was published on September 14, 2022 in the Journal of Veterans Studies Check it out here: Linking Food Motivations with Therapeutic Outdoor Recreation Outings for...
Beautiful little heart-shaped quail cook up quickly for a delicious and elegant dinner Frozen quail can be defrosted directly in a brine to imbed flavor and plump up the meat, plus it quickens the defrosting time Overcooking quail can make the meat dry and tough This recipe calls for browning...
May in New York State brings two delicious items into season- Eastern wild turkey and fresh asparagus These two items pair beautifully in this version of a classic turkey recipe Happy Spring! Wild Turkey Divan with Fresh Spring Asparagus Ingredients: 1 pound turkey meat, wild-caught...
In June 2022, we published an article, Locally Procured Wild Game Culinary Trends in the US: A Study of the Ruffed Grouse as Entrée and Accompanying Nutritional Analysis, in the journal Frontiers in Sustainable Food Systems Check it out to learn more about this noble bird and if you happen to...
Japanese cuisine is categorized into two groups, yoshoku, Western food, and washoku, Japanese food This recipe is a Japanese adaptation on the European cabbage roll, a yoshoku food Cabbage is harvested late in the fall often coinciding with deer season- a perfect time of year to combine cabbage...
