Hank Shaw's Blog, page 59

Mayhem in Monument

My first elk hunt in 11 years was more than memorable. It was a rush I won't soon forget.

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Ethiopian Venison Curry

This is one of those recipes from deep in the memory banks, back to 1993 when I worked at a restaurant called Horn of Africa in Madison, Wisconsin. It was run by an Eritrean woman named Meselesh Ayele, and I came to be a cook there in the usual way: Hired as a dishwasher, our

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Duck a L’Orange

Julia Child's classic recipe for duck a l'orange, made with a very fat mallard. This is the recipe that made this dish so famous 50 years ago.

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Hunting Mearns Quail

I complete the North American quail slam - all six species - with an unforgettable hunt in Arizona.

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Venison Tamales

Venison tamales, an old family recipe from a friend of mine. Hope you like them!

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Shredded Goose with Lemon

If I had a dollar for everyone who told me that goose legs were inedible, I’d be able to buy a new truck. It just isn’t so, as this Spanish goose recipe will show you. Now keep in mind I am not necessarily asking you to pluck lots of geese here: This recipe works great

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Snow in Winter

Winter is a dark time, short days, cold weather. So I thought I'd make a dish that revels in this, something dark and brooding... and delicious. I present to you, Snow in Winter.

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Home at Last!

I am finally home from book tour, finally able to return to doing what I do best: Working with wild foods.

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Goose Pastrami

If there is one perfect recipe for Canada goose breasts, this is it. Pastrami. Cured like corned beef, then coated in coriander and black pepper and smoked.

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Spaghetti with Anchovies

A recipe for spaghetti with anchovies, a take on the classic pasta con le sarde from Sardinia and Sicily. Any small fish works, though.

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