When you catch a big fish, don’t forget the “collar,” the meaty bit right behind the gills. Marinated and grilled, it is a spectacular part of the fish.
Pesce alla puttanesca, fish with harlot’s sauce. Delicious and easy to make – all the ingredients are pantry staples.
Fried mussels done Greek style, with Mediterranean spices in the flour and served with garlicky skordalia dipping sauce.
A Spanish goose recipe where you slow-cook the goose, shred the meat and serve it with lots of lemon. A great recipe for snow geese or Canada geese.
A recipe for persimmon bread gone wild: Hickory nuts, acorn flour, dried lingonberries. It’s damn good for breakfast or as a snack.
A recipe for Yucatan-style javelina stew, with lots of fresh vegetables and plantains. This recipe works fine with pork, wild pig or turkey, too.
Traditional New Mexico green chile enchiladas filled with dove meat. Easy, really good – and you can sub in any meat if you want.
The Venerable Popper. This little appetizer is a Labor Day tradition — it’s what you do with the first doves of the year, a way to celebrate the return of hunting season.