Hello, Autumn …

We love the beginning of the fall season, because it marks a return to the kitchen. It’s a transitional period; warm enough to keep the charcoals burning in the grill outside, but cool enough to inspire visions of braised and roasted meats.

So today, as the season officially begins, let’s plan what we’ll cook on this first weekend of fall.

The Game is On …

Game meat makes a big comeback this time of year. We begin to see wild Scottish game birds arriving fresh from the hunt, and of course, favorites like wild boar and venison find their way back into the kitchen.

Tender venison and smokey bacon are tucked into black truffle butter buns in our Deer, Beer and Bacon Buns. These little hand pies are just perfect for game day.

venison-bacon-buns-recipe

Slow-cooked wild boar shoulder (see photo at top) gets shredded for these BBQ Pulled Wild Boar Sliders, which are fun for casual weekend dinners, or for feeding hungry sports fans on Sunday.

bbq-pulled-wild-boar-sliders-recipe

More Mushrooms

Brioche bread is the buttery basis for this Wild Mushroom Bread Pudding recipe. We like it with roasted chicken at Sunday dinner. Swap in the mushrooms of your choice – we have many organic mushrooms that would work just fine.

mushroompudding1

Crispy Mushroom Triangles are made with Phyllo, crème fraîche and our Organic Chef’s Mushroom Mix and they make great finger food at parties, or the first course of a weekend meal.

crispy-phyllo-mushroom-appetizers-recipe

Roast ‘Em if You Got ‘Em

This Cuban-Style Pulled Pork Roast needs to cook for 8 hours, so plan accordingly. It’s time well spent for the meltingly-tender results. ho needs pumpkin spice candles when you have this roasting in the oven? It’s pure pork aromatherapy. cuban-style-mojo-pulled-pork-roast-recipe

This recipe for Lemon & Herb Roasted Poussin with Duck Fat Potatoes is based on that famous engagement chicken – the one that inspires proposals of marriage – only using 2 petite poussins in place of one larger chicken.

lemon-herb-roast-poussin-engagement-chicken-recipe

What dishes do you like cooking in the fall? Are there seasonal favorites that you return to? Share with us here in the comments, or tag us on social media where we are @dartagnanfoods on Facebook, Instagram and Twitter.

4 Comments Add yours

  1. BonnieC says:

    Uh – did you folks (D’Artagnan) or did you not recently send out an e-mail to all your customers advising that Scottish game birds would no longer be available due to new FDA regulations????

    1. D'Artagnan says:

      Sorry we missed this comment. We had been informed that we could not sell the birds this year. It was very disappointing to everyone, but luckily we found a way to do it and stay within the law. We hope you will enjoy Scottish game this season!

      1. BonnieC says:

        Thanks – I will be. Already have one of your wonderful Scottish pheasants in my freezer awaiting my favorite recipe for these birds – “Pheasant Braised in Gin and Juniper”.

      2. D'Artagnan says:

        Sounds fantastic! Be sure to take photos of that pheasant dish and share them with us. You can do that while writing a product review at dartagnan.com, or on social media. We love to see how people are cooking and enjoying our products.

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