Classic French 40 clove garlic chicken, made with pheasant. This recipe features thighs and legs, and works with chicken, pheasant, rabbit or partridge.
Shrimp mac and cheese is a riff of the classic lobster mac and cheese. Shrimp is milder, less expensive and almost as good.
Pan-seared cod is a simple, easy way to enjoy codfish. If you know how to pan sear cod, you can use that skill with other fish.
A simple woodcock recipe you can do in a pan. Serve this with wild rice, roasted mushrooms and Brussels sprouts.
A recipe for classic red chile enchiladas. Fill your enchiladas rojas with whatever you want: meat, fish or veggies.
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.
Crispy-fried pomfret is a Southeast Asian specialty. Works really well with bluegills, porgies, pompano and similar fish.