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.
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.
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.
A simple recipe for pan-roasted ptarmigan — or any other small game bird. This method works in a frying pan, either in camp or a kitchen.
You need to learn this recipe, as it works for many things, not just salmon. Piccata is an Italian sauce of butter, parsley, shallots, white wine, lemon and capers.
Easy to make, great for hot weather, and traditionally done with squab, these lettuce cups are a fantastic way to cook your doves this season.