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.
Spanish Butifarra is a great basic sausage recipe to learn: Pork, salt and pepper, maybe one or two other spices.
A classic deviled crab recipe using the shells as a container; you can use bowls or ramekins, too. Any kind of crab works here.
Grilled skirt steak, arrachera, is the best meat for tacos. Normally you’d use beef skirt steak, but I have elk skirt steak for these carne asada tacos.