A classic smooth butternut squash soup, spiked with bacon and garnished with pumpkin seeds and smoked paprika.
Classic French 40 clove garlic chicken, made with pheasant. This recipe features thighs and legs, and works with chicken, pheasant, rabbit or partridge.
Tender squirrel shredded and cooked with green chiles, onions and garlic and served as Sonoran enchiladas.
These are the ultimate pheasant tacos: seared pheasant breast, pickled green chiles, a little cheese, and crispy fried pheasant skin.
A simple woodcock recipe you can do in a pan. Serve this with wild rice, roasted mushrooms and Brussels sprouts.
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 is a September favorite. Early teal seasons are happening, and the little ducks are great grilled with a zippy marinade.
Southern sour corn, a lacto-fermented pickled corn, is a specialty in Appalachia. Sweet, tart and crunchy!