Hank Shaw's Blog, page 51

Parsley Pesto

Pestos are a mainstay of my cooking. They are so rich, so vibrant and yet so easy to make that I’ve come up with dozens of variations over the years. This one is a traditional Italian winter pesto that features walnuts and parsley — only I am using wild, or, rather, feral, pecans here. What’s

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Wild Pork Chile Verde

Chile verde is my go-to Mexican comfort food. Works with many meats, and can be eaten as a stew or on tortillas.

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Smoked Venison Leg

How to smoke a deer ham to make the best "roast beef" you've ever had.

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Winemaker’s Duck with Grapes

Winemaker's duck with grapes is a French recipe for slow roasted duck with grapes, shallots and thyme.

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Acorn Muffins

Acorn muffins. Yep, muffins. You use acorn flour and some acorn grits plus dried fruit to make a helluva breakfast muffin.

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Acorn Grits

Another way to enjoy "oak nuts" is by making acorn grits. I love these in baked goods and soups.

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Crispy Fried Duck Tongues

Yes, you can eat duck tongues. Crispy fried duck tongues are one of the best bar snacks ever!

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Crab Curry

A zippy, easy-to-make curry that works with any sort of crab.

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Salsa Negra

Black salsa. Sounds weird, but this sauce is addicting, and goes well on anything.

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Wear One for the Birds

Custom shirts and hoodies of your favorite upland game animals - buy one and help conserve their habitat!

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