The sky is getting darker earlier, the leaves are starting to change into their colorful backdrop of reds and oranges, and the temperatures are starting to cool off. Summer is transitioning into Fall and with that comes the opportunity to utilize different ingredients and cooking techniques in the kitchen. Gone are the grills and the Summer vegetables and the stock pots, slow cookers, and Dutch ovens emerge from under the counter. While sear and slice recipes are still great options for a quick dinner, low and slow techniques such as roasting and braising are quintessential to Fall cooking; nothing beats a hands of recipe that simmers for hours, filling your home with the rich aromas of your meal ahead.

Switching to these styles of cooking requires some thought, not just because these types of meals take time to prepare, but also figuring out what cuts of meat and what vegetables you will be using which can withstand these sorts of methods. Things such as game birds as well as larger cuts like shoulders and whole muscles such as tenderloins are perfect for roasting. Cuts with more connective tissue like shanks, osso buco, and brisket are ideal for most low temperature cooking like braising and stewing. 

Here are some amazing Fall recipes to try:

Red Wine Braised Bison Short Ribs

Wild Game Chili

Roasted Pekin Duck with Honey and Garlic Glaze

Pan Seared Squab with Braised Greens, Butternut Squash Purée & Figs