By David Draper

After what’s been a downright miserable summer, it’s finally hunting season. Well, almost. Sept. 1 marks the dove opener for much of the country, and I suspect a lot of you will find yourself with a sore shoulder come Saturday night. Hopefully you and your friends will also have a pile of doves to enjoy. This year, I challenge you to go beyond the classic (and admittedly delicious) bacon-wrapped dove breast. To help you do so, here is a list of five key ingredients to expand your repertoire.

By David Draper

I’ve been on a bit of a sausage kick, cranking out some fresh sausage from both deer and bear scraps that are taking up much needed freezer space. I’ve got more charcuterie ideas in my head that I plan to tackle in the coming weeks. For now, I’ll enter a couple of dishes in a Food Fight to give you a peek at what’s been cooking, curing and smoking at my house.

By David Draper

It’s sweet corn season and I’m doing everything I can to get my fill of the delicious golden treat that only comes around once a year. I’ve got a jar of on-the-cob corn pickling in the basement, and have been adding corn to soups, slaws, scrambled eggs, and anything else I can think of. Of course, I’ve been eating a lot of it directly off the cob, grilled in the husk using this super-simple technique:

By David Draper

When you live in the sticks like I do, it can sometimes take a few years for culture from either coast to reach you. That’s my excuse for not knowing about Meatopia, a carnivorous food fest that has apparently been going on in New York City for the past several years. Normally, I would never encourage anyone to visit NYC, especially in early September when hunting seasons are getting underway, but I’m going to say, if you happen to be free on September 8, this might be one event worth attending.

Meatopia is the work of noted food author, host of Ozersky TV and admitted carnist, Josh Ozersky. The event is just what it sounds like: a celebration of all things meat related with nearly 40 teams of chefs and cooks creating a vast array of dishes, all for sampling. This year, the theme is City of Meat, and Ozersky has broken up the Randall’s Island Park site into eight neighborhoods, including one called the Meatopia County Game Reserve. Here, booths will offer New Yorkers a taste of the wild—or as wild as domesticated game can taste. One of these teams will be made up of active Navy SEAL Team Six members grilling up some venison steaks and marinated tenderloin. Other game dishes on the extensive menu include squab rilletes and smoked duck neck gumbo.