This is Hank Shaw. He writes. fishes. digs the earth, forages, raises plants, lives for food and kills wild animals. He’ll drink fancy Scotch, craft beer, Pabst Blue Ribbon, a fine Barolo or a Bud, depending on his mood or who’s offering. He’ll spend his days thinking about new ways to cook and eat anything that walks, flies, swims, crawls, skitters, jumps – or grows. He is the omnivore who has solved his dilemma.
From Hank – Honest food is what I’m after. Nothing packaged, nothing in a box, nothing wrapped in plastic — unless I wrapped it in plastic myself. I eat meat, but I loathe industrial farming. So I’ve not bought meat or fish for our home more than a handful of times since 2005. If that makes me a meat hunter, so be it.
The latest book, Buck, Buck, Moose: Recipes and Techniques for Cooking Deer, Elk, Moose, Antelope and Other Antlered Things, published in September 2016 and is the most comprehensive, lushly photographed book on cooking all sorts of deer and deer-like things ever produced. It will open up whole new worlds for those who hunt deer, elk, moose, antelope and caribou.
Hank’s second book, Duck, Duck, Goose: Recipes and Techniques for Ducks and Geese, both Wild and Domesticated, was released by Ten Speed Press in October 2013. This book I hope will be useful both to waterfowl hunters and home cooks alike. I tried to include everything you’d want to know about cooking ducks and geese, and the recipes work just as well for store-bought birds as wild ones.
Find Hank Shaw at honest-food.net