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Hunt, Then Gather: Five Wonderfully Wild Recipes

From the field or sea straight to your fall table—five outdoors-loving chefs share recipes for making the most of the South’s wild harvest

photo: Johnny autry | Food Styling by Charlotte Autry

The Holiday Centerpiece

The Dish: Peking Duck
The Chef:Wade Truong
The Quarry: Waterfowl
The Provenance: Virginia’sNorthern Neck

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The Sunday Gravy

The Dish: Wild Pig Ragù
The Chef: Taylor Hall
The Quarry: Wild pig
The Provenance: North Texas’s plains

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The Lowcountry Breakfast Combo

The DishFlounder and Grits with Shrimp Butter
The Chef: Whitney Otawka
The Quarry: Flounder
The Provenance: Georgia’s Sea Islands

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The Charcuterie Board Standout

The Dish: Venison Country Ham
The Chef:  David Bancroft
The Quarry: Deer
The Provenance: Eastern Alabama’s woodlands

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The Classic Cajun-Country Stew

The Dish: Rabbit Sauce Piquante
The Chef:  Jean-Paul Bourgeois
The Quarry: Rabbit
The Provenance: Acadian Louisiana’s sugarcane fields

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