Cabbage leaves stuffed with wild duck, bread and herbs, then simmered in a light tomato sauce.
A recipe for persimmon bread gone wild: Hickory nuts, acorn flour, dried lingonberries. It’s damn good for breakfast or as a snack.
A recipe for Yucatan-style javelina stew, with lots of fresh vegetables and plantains. This recipe works fine with pork, wild pig or turkey, too.
A recipe for mushroom bisque using wild mushrooms. This is basically real, homemade cream of mushroom soup. You can use any sort of mushroom you like.
Wild turkey tamales? You bet. And to make these even more autumnal, I add roast pumpkin or squash to the masa.
If you only know one deer tongue recipe, this should be it: Mexican tacos de lengua. Works with any decent-sized tongue.
Many of the olives I cure each year are done in a brine. But year after year I’ve been curing more with lye. I know it sounds scary, but it’s not – if you follow these simple instructions. The result is a buttery, firm olive that I actually prefer over the brine cured ones.
Traditional New Mexico green chile enchiladas filled with dove meat. Easy, really good – and you can sub in any meat if you want.