Hank Shaw's Blog, page 66

Chinese Orange Pheasant

OK, I'll admit it: I like Sad Panda's orange chicken. The combination of crispy, sweet, spicy and tart is more or less crack cocaine to humans, and I am not immune. Here's my version of that recipe, done with pheasant, grouse, quail, turkey or partridge.

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Hunt Gather Talk 7: Ham Curing Basics

In this episode of Hunt Gather Talk, meat maven and culinary professor Bob del Grosso and I talk about curing hams and other whole muscles, like duck or goose breasts, loins, bresaola and smaller, boneless hams.

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One Photo, Two Images

Images of hunters or anglers holding up their quarry evoke strong reactions in those who don't hunt or fish. And while hunters have been making these images since long before photos, the advent of social media has put them in front of non-hunters like never before.

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Hunt Gather Talk Episode 6: Salami Basics

In this episode of Hunt Gather Talk, I talk with my friend Christian Spinillo about getting into the craft of making salami and other dry-cured sausages. We discuss equipment, sanitation, good books to read on the subject, we walk you through the whole process.

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Smoked Duck Soup

There is a problem with smoked duck: You have spent all this time to smoke a duck or goose, but most of the best meat is in the breast. After you eat that, what then? Make this soup. It makes the best use of the leftovers and is easy to make.

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Hunt Gather Talk Episode 5: All About Rabbits

In this episode of Hunt Gather Talk, I talk with Chef Randy King of Idaho, a friend and hunting partner of mine, about all things rabbit: From hunting and cleaning them to cooking techniques, so-called "rabbit sickness" and especially the unloved jackrabbit.

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Texas Hog Hunt and Deer School

Come to Texas, hunt wild pigs or whitetail deer, and learn butchery skills, sausage-making and how to cure meats with me! We're doing two great cooking schools this year.

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Hunt Gather Talk Podcast 4: Early Spring

Spring is here in NorCal. Normally I feel bad about it, almost ashamed. After all, so many of you are still locked in winter, and will be for months. But this is my reality. And I embrace it. In this episode I talk about early spring foraging, the end of hunting seasons and embracing transition in your life.

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Chocolomo: Fire in a Stew

Chocolomo. I just love saying the name. It's a Mexican stew made with beef or venison, and it is amazing. The flavor is so deep and rich you just want to keep eating it. The secret? Char. There's a whole lotta blackening going on here, and the result is a revelation.

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Hunt Gather Talk Podcast 3

In this episode of the Hunt Gather Talk podcast, we talk about exotic proteins - meats and fish that are delicious but often overlooked. Muskrats, beavers, snakes, turtles, woodchucks, even some weird fish.

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