983 season recipes

Broiled venison steaks seasoned with black pepper and meat tenderizer, then cooked fast under high heat. Simple preparation that keeps wild game tender and juicy.

Vegan Italian sausage patties made from TVP and seasoned with fennel, paprika, garlic, and black pepper. Pan-fried in minutes with a meaty, savory bite.

Shredded yellow summer squash seasoned with oregano, garlic, and chicken bouillon, then microwaved to crisp-tender in minutes. The fastest veggie side dish in your rotation.

Green tomato catsup made with apples, cabbage, bell peppers, and hot chilies in a tangy vinegar brine with pickling spices. A classic big-batch canning recipe for end-of-season tomatoes.

Traditional German Rumtopf: a layered preserve of summer fruits, sugar, and rum that builds up over the season and matures into a boozy Christmas dessert by winter.

Fresh artichokes sauteed with mushrooms, tomato, white wine, tarragon, and garlic. A bright vegetarian dish that celebrates artichoke season.

Grilled Eggplant, Tomato, Zucchini & Squash Sandwich recipe

Raspberry apricot pie pairs canned apricot halves with frozen raspberries under a double crust. Almond extract amplifies the stone-fruit flavor for a winter-friendly pie that doesn't need fresh seasonal fruit.

Homemade beef and pork sausage seasoned with sage, cumin, aniseed, and red pepper flakes. Stuff into casings for links or shape into patties for grilling.

Chewy wild rice tossed with toasted hazelnuts, orange-soaked currants, crisp apple, and fresh fennel in a citrus vinaigrette. A stunning grain salad for any season.

Rich South Texas duck gumbo with a dark roux, okra, tomatoes, and Cajun seasonings served over rice. A slow-simmered hunter's gumbo built for wild mallard duck.

Simple boiled Jerusalem artichokes (sunchokes) finished with salt, pepper, and fresh lemon juice. A basic technique for this nutty, earthy seasonal vegetable.

Italian-seasoned popcorn tossed with garlic-oregano butter and grated Parmesan cheese. A savory 3-ingredient snack ready in 15 minutes that beats plain buttered popcorn every time.

Ratatouille is a Provencal vegetable stew that is popular all along the Mediterranean coast. It is a summer dish, best when the vegetables are in season and at their peak.

A whole fish sealed in a salt-and-egg-white crust with fresh thyme, then baked until the flesh is impossibly moist and seasoned to the bone. Crack, reveal, devour.

Bluefish baked en papillote over wild rice, barley, and snow peas with sauteed mushrooms and red peppers. A light, herb-seasoned parchment packet dinner ready in 40 minutes.