Hank Shaw's Blog, page 67

Loving the Unloved: Javelina

Why people hate on javelina I have no idea. They are excellent eating, and the infamous stink gland on their back is very easy to dispense with. Here's what you need to know about cooking your "skunk pig."

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Welcome to the Hunt Gather Talk Podcast!

Welcome to the first episode of the Hunt Gather Talk podcast. Stay tuned for a new episode every week or so, on all sorts of topics covering wild food, interviews with other experts, tips and tricks and techniques, and, in this first episode, reader and listener questions.

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Wapato or Arrowhead Chips

Wapato, arrowhead, katniss, duck potato. This is a plant of a hundred names. All translate into fantastic. This is American's premier starchy tuber (actually a corm) can be stewed, boiled and mashed or fried - eat it any way you would a potato. And like the potato, arrowhead chips are my favorite way to eat wapato.

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Teal in a Jar

I would never have thought to do this recipe if it weren't for my friend Jesse Griffiths in Texas, who does this with his blue-winged teal ducks. My version is different, more desert Southwest, but I am really happy with it. Great for dinner parties or for weeknight portions made on the weekend.

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On Variability in Wild Foods

Cooking wild game is an exercise in dealing with variability. Every animal is different, and to bring out the best in your wild game you must come to terms with it.

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Stepping Off the Habitrail

I have not been happy with myself lately. I feel I have lost my way, all in the pursuit of the Almighty Dollar. I know why -- making a living off the Internet is a scary thing -- but nevertheless, things must change here. And they will.

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10 Ways to Eat Sea Ducks

If there is a more unloved game bird than the sea duck, I don't know what it is. Treated as if they were puddle ducks, they earn that bad rep. But take them as they are and sea ducks can be good eating. Here's what you need to know.

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Easy Roast Duck Legs

I love duck confit, but it can take a while to make. This is an easier way. If you roast duck legs with this method, you will get the same effect as confit but in less time. Meltingly tender meat with crisp skin. Do this recipe with either duck legs or goose legs.

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Venison Mole Chichilo

Mole, pronounced "mole-ay," is a set of masterful, rich and luxurious sauces from Mexico. There are seven great moles from Oaxaca in the south, and this is one of them. Mole chichilo is actually served with venison there, so I thought I'd recreate the recipe here for you. If you make it, you're in for a treat.

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Deviled Duck Hearts

A quick, easy and tasty way to enjoy the fruits of your waterfowl hunt. Deviled duck hearts are a British thing, and they're hearts, dusted in flour seasoned with mustard and cayenne, cooked quickly and served with a watercress salad. A damn good appetizer or snack.

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