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.
This squash curry from Ethiopia shares many of the same elements as an Indian curry, but with a slightly different mix of spices.
A pheasant stir-fry done Sichuan style, with the spicy flavor combination called “fish fragrant,” which has nothing to do with fish.
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.
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.
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.
I join A.J. DeRosa of Project Upland and Matt Soberg of Covey Rise magazine to talk about hunting and eating woodcock.
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.