Taste-testing the classic Tofurky Feast; Is it good enough to serve to picky relatives?

Rustic dumplings made with spelt flour and filled with meat and onions – the meat can be beef, pork, even bear.

Turkey & Wild Rice Curry Salad – what a beautiful way to use up leftover Thanksgiving turkey!

Wild Rice Stuffing with Hazelnuts and Dried Cranberries

Homemade cranberry wild rice bread, made into a rich and decadent french toast.

Wild Rice Salad with Pistachios and Golden Raisin Vinaigrette!

Wild Rice, Chard and Halloumi Cheese

These Wild Blueberry Scones are tender, moist, and flaky, with intense bursts of wild blueberries.

It’s the Holy Grail of duck hunting: A wild ‘foie gras,’ a fatty, unctuous – and wild -duck liver. Sear it simply with balsamic vinegar.

A celebration of chanterelles – seared, pureed and made into chips, served with sous vide wild turkey and butternut squash.

Crab and Wild Mushroom Cheesecakes: A decadent and perfect first course or a terrific brunch dish… and it can be made ahead!

Cake of wild berries & meringue

Wild goose breast seared with truffle oil and served with sous vide pears.

Braised Rabbit with Olives & Preserved Lemon! And you can substitute chicken too.

My caveman hubby’s famous elk sausage.

Fresh chanterelles with acorn squash ravioli. Autumn on a plate.

For serious mushroom lovers: savory bruschetta topped with wild and cremini mushrooms.

Dove or squab roulade with a saffron-corn sauce and baby popcorn – quite the fancy wild game dish.

If you live in the West, you’ve seen the manzanita bush. Here’s how to made a delicious cider from manzanita’s berries.

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.

Wild blueberry guacamole – creamy, sweet, and spicy. Great in a sandwich with turkey and goat cheese.