A wild game version of the Hunan classic, which was one of Chairman Mao’s favorite meals.

It’s the beginning of deer season, which for me means homemade venison sausages, flavored with wild sage, juniper and gin.

Slow barbecued pheasant legs with a traditional Kansas City BBQ sauce. Who says wild game is just for winter?

My version of the French Laundry’s duck breast roulade wrapped in chard, with wild goose, scorzonera puree and duck demi-glace.