A simple woodcock recipe you can do in a pan. Serve this with wild rice, roasted mushrooms and Brussels sprouts.
Fall Recipes
Three Sisters Stew with Grouse
A three sisters stew recipe — corn, beans and squash — with grouse. You can substitute any meat, or leave it out, but I use sharp-tailed grouse here.
Grilled Teal
Grilled teal is a September favorite. Early teal seasons are happening, and the little ducks are great grilled with a zippy marinade.
Sour Corn
Southern sour corn, a lacto-fermented pickled corn, is a specialty in Appalachia. Sweet, tart and crunchy!
Smoked Doves
Smoked doves are versatile: You can eat them hot or cold, and sauced with whatever you want. Mine bathe in a Mexican guajillo chile sauce.
German Braised Duck
It seems like ages since I first wrote about this recipe, and it has been — at least in blogging time. I first posted a version of this dish back in early 2008, and it was so popular it even got written up in Field & Stream. But time marches on, and now I look
Squirrel Pie
Squirrel hand pies with acorn flour in the dough, filled with squirrel meat, walnuts, apples and cabbage. Down home and wonderful!
Drunken Squirrel with Pumpkin Dumplings
This is a twist on traditional squirrel and dumplings: Squirrel legs braised in wine, then served with pumpkin dumplings, kale and pecans.