Oaxacan yellow mole with partridges, served in a pumpkin. What can be more autumnal than that? Mole, a rich sauce used over meats, fish and vegetables, comes in many colors.
Blog
Butternut Squash Curry
This squash curry from Ethiopia shares many of the same elements as an Indian curry, but with a slightly different mix of spices.
Sichuan ‘Fish Fragrant’ Pheasant
A pheasant stir-fry done Sichuan style, with the spicy flavor combination called “fish fragrant,” which has nothing to do with fish.
Hunt Gather Talk: Pheasants
Everything you need to know about the ring-necked pheasant: how to hunt them, their conservation status and biology, dogs, gear and how to prepare them in the kitchen.
Chicharron en Salsa Verde
Mexican chicharron en salsa verde is a simple stew usually served as a taco filling. Pork or duck cracklins stewed in a tomatillo-green chile sauce.
Spanish Mushroom Rice
Basically this is a paella that hinges on mushrooms, with pork and paprika playing harmony. Wild mushrooms like porcini are best, but whatever you have will do.
Hunt Gather Talk: Woodcock
I join A.J. DeRosa of Project Upland and Matt Soberg of Covey Rise magazine to talk about hunting and eating woodcock.
Venison Birria
How to make Jalisco-style birria. Birria is a hybrid braise and stew where the broth is as important as the meat, which is venison in this case.