Bigos stew: the national dish of Poland. It can be made with any kind of meat from pork to rabbit or venison, but should always have spicy Polish sausage. It tastes better left overnight and reheated the next day making it a great dish to prepare in advance for an evening with friends.
Somewhere between a stew and a braise, this rich and warming dish is perfect to serve in autumn, perhaps with mushrooms you've gathered yourself. If you're feeling wild and gamey, you could do this with a whole, jointed wild rabbit instead of the chicken.